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    Home » Recipes » Potatoes

    Modified: Jan 31, 2021 · Published: Sep 13, 2020 by Melinda O'Malley Keckler · This post may contain affiliate links · this blog generates income from ads.

    Blue Cheese and Rosemary Scalloped Potatoes

    Jump to Recipe Print Recipe

    Blue Cheese and Rosemary Scalloped Potatoes are impressive enough for guests or holidays and simple enough to go alongside a weeknight BBQ. If you like blue cheese, you'll LOVE these potatoes. Crumbled cheese with those distinctive threads of blue, along with fresh rosemary combine for a unique flavor in a delicious made from scratch white sauce. It's a terrific change of pace from traditional scalloped or au gratin potatoes made with cheddar cheese. 

    Note: The links in this recipe are paid links, Amazon Associates. This means I make a small commission when you click and shop. Your cost is the same and I only link to products or ingredients that I use and love.

    Blue Cheese and Rosemary Scalloped Potatoes baked, with a wooden spoon in the dish for serving.
    If you like blue cheese, you will love this scalloped potatoe recipe. Dig in!

    Blue Cheese Replaces Cheddar

    This recipe takes a traditional scalloped or au gratin potato recipe - sliced potatoes, cream of chicken soup and shredded cheddar cheese - and ramps it way, way up by replacing cheddar and creamed soup with a combo of blue cheese, parmesan white sauce and fresh rosemary. To help enhance the flavor in the sauce, I recommend using Better Than Bouillon Seasoned Vegetable Base

    • Two russet potatoes on a cutting board.
      You'll need two large potatoes for this recipe.
    • Blue cheese, parmesan and fresh rosemary in small bowls on cutting board.
      Blue cheese, parmesan and fresh rosemary - what a combo!

    Bonus: Extra Blue Cheese White Sauce

    I came up with this new twist on a family favorite recipe by first creating the rich white sauce - but as an added bonus, you will likely have more than you need to coat the potatoes. That's intentional. Why? Because this sauce is equally delicious over pasta and I like to save a cup or so for a rich pasta topping later in the week. Make a fancy white sauce once, eat twice!

    • Sliced, raw potatoes in a bowl.
      You'll need four cups of potatoes, sliced evenly so each slice is about the same size.
    • White sauce ingredients in a pan on the stove with a whisk.
      The special white sauce is full of flavor thanks to the unique cheese combination.
    • Unbaked scalloped potatoes with rosemary on top in a baking dish.
      Even unbaked, you can see this side dish is special.

    Layer Ingredients

    This recipe comes together quickly once you've got the potatoes sliced and the white sauce made. I like to bake this in a 2-quart baking dish. Any shape baking dish will work fine, but a 2-quart size offers just enough space to create two layers of potatoes, sauce and rosemary.

    What's the difference between scalloped and au gratin potatoes?

    It's such a classic question, and the answer seems to depend on lot on who you ask. Growing up, my family always referred to potatoes layered and baked this way as scalloped potatoes. But my husband's family called them au gratin. According to Southern Living magazine, the difference comes down to whether you include cheese in the recipe and whether bread crumbs are placed on top. To add to the confusion, you'll find plenty of variations in many cookbooks and on restaurant menus. Truthfully, no matter what we call them both scalloped potatoes and au gratin potatoes are a comforting and delicious way to serve potatoes.

    Meal Idea

    Want to make a meal out of it? I highly recommend serving Balsamic Brussels Sprouts and Classic Potato Rolls with this side dish. Just add your favorite meat or other protein and you are set for a delicious and impressive meal. I can't wait to hear what you think of this recipe! Be sure to rate it below.

    Baked blue cheese and rosemary scalloped potatoes with a sprig of rosemary on top.
    The panko bread crumbs and blue cheese crumbles create an added touch of flavor on top and great eye appeal.

    Recipe

    Blue Cheese and Rosemary Scalloped Potatoes baked, with a wooden spoon in the dish for serving.

    Blue Cheese and Rosemary Scalloped Potatoes

    This is a side dish impressive enough for guests or holidays and simple enough to go alongside a weeknight roast or grilled chicken.
    5 from 84 votes
    Print Rate Pin Recipe
    Prevent your screen from going dark
    Prep Time: 20 minutes minutes
    Cook Time: 1 hour hour 30 minutes minutes
    Total Time: 1 hour hour 50 minutes minutes
    Servings: 8 people, as a side dish
    Calories: 444kcal
    Author: Melinda O'Malley Keckler

    Ingredients 

    Blue Cheese Cream Sauce

    • ½ cup butter
    • ½ cup flour
    • 4 cups milk - I recommend 2% or whole milk for extra creaminess
    • 1 ½ cups blue cheese - crumbled
    • 1 cup parmesan cheese - grated
    • 1 teaspoon vegetable bouillon - I use Better Than Bouillon Seasoned Vegetable Base
    • 1 teaspoon salt and 1 teaspoon pepper - or to taste

     Potatoes and Rosemary

    • 2 large russet potatoes - about 4 cups, sliced ¼" thin or less
    • 1 teaspoon salt
    • ½ teaspoon pepper
    • 2 tablespoons fresh rosemary - minced

    Topping

    • 2 tablespoons butter - melted
    • ½ cup panko bread crumbs
    • ¼ cup additional parmesan cheese - grated
    • 2 tablespoons additional blue cheese - crumbles

    Instructions

    • Preheat oven to 350°
    • Spray a 2-quart glass baking dish with Pam or grease with shortening.

    Blue Cheese White Sauce

    • In a saucepan on the stove, melt butter over medium heat, then add flour and whisk for about a minute or until hot and bubbly. Slowly add the milk and stir until thickened and creamy. Turn off heat and whisk in blue cheese, parmesan cheese, salt and pepper to taste, and the vegetable bouillon. Set aside.

    Layer Potatoes with White Sauce and Rosemary

    • Peel potatoes and cut into even slices. Place half the potatoes in the baking pan, top with about 1 cup of the white sauce from the saucepan. Top with ½ the chopped fresh rosemary and a few dashes of salt and pepper. Layer remaining potatoes on top and pour 1 ½ cups of the white sauce on top of the new layer, be sure all the potatoes are covered with the sauce, followed by the remaining diced rosemary, salt and pepper. Note, you will have about 1 ½ cups of extra cheese sauce - and that's OK. Save it for a pasta topping later, perhaps with grilled chicken.

    Bake

    • Cover with foil and bake for 60 minutes. While the potatoes are baking, combine the topping ingredients and set aside. After an hour of baking, remove foil and spread topping over the hot potatoes. Continue baking uncovered another 20 - 30 minutes or until bubbly and golden brown. Using a fork, test the potatoes for doneness, if they are still a little crunchy, return to the oven covered for another 10 minutes or so.
    • Remove from the oven and sprinkle with 2 tablespoons of blue cheese crumbles and ¼ cup of grated parmesan cheese on top. Place a sprig of rosemary on top for garnish.

    Notes

    Peel and slice the potatoes right before you layer them in the baking dish. Otherwise, place the sliced potatoes in ice water until the cheese sauce is ready. Drain the potatoes and layer as the recipe describes. This will keep the potatoes from turning brown. Try Twice-Baked Mashed Potatoes for another classic potato side dish. 
    Calories: 444kcalCarbohydrates: 25gProtein: 18gFat: 31gSaturated Fat: 19gCholesterol: 82mgSodium: 1295mgPotassium: 482mgFiber: 2gSugar: 7gVitamin A: 985IUVitamin C: 11mgCalcium: 482mgIron: 1mg

    Please note, the nutrition details are estimated using a food database, so they’re just a rough estimate not an exact science.

    Did you try this recipe? Leave a comment below or @crinkledcookbook on Instagram, snap a photo and tag it #crinkledcookbook

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    Reader Interactions

    Comments

      5 from 84 votes (80 ratings without comment)

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    1. Addie says

      August 11, 2021 at 7:50 pm

      5 stars
      One of my favorite comfort food dishes! So warm and hearty!

      Reply
    2. Anaiah says

      August 11, 2021 at 7:46 pm

      5 stars
      I loved these scalloped potatoes so much. It was so flavorful! I need to make a bigger batch next time for sure!

      Reply
    3. Amanda Dixon says

      August 10, 2021 at 6:07 pm

      5 stars
      This was a wonderful side dish! It was so perfectly creamy, and I love the flavor the blue cheese added.

      Reply
    4. Marysa says

      August 10, 2021 at 5:54 pm

      What a great twist on scalloped potatoes! I love blue cheese and will have to try this.

      Reply
    5. Millie says

      August 10, 2021 at 5:24 pm

      5 stars
      These are so delicious and such a great comfort food, thanks for this special recipe:)

      Reply

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