Goat cheese scalloped potatoes are a fun twist on classic scalloped cheesy potatoes. Made with layers and layers of tender potatoes and melty cheese, they’re full of savory, tangy flavor that’s utterly irresistible. Picture-worthy in appearance, they’re easy to make and pair wonderfully with all your favorite main courses!
Scalloped Cheesy Potatoes
With recipes like my whipped goat cheese with honey, goat cheese salad, and fried goat cheese balls, it’s not exactly a secret that I’m a huge fan of goat cheese. But do you know what I love even more? Potatoes!
So, obviously, I jump at any chance to combine the two and let me say, these goat cheese scalloped potatoes do not disappoint. Made with not one but four whole layers, they’re creamy, cheesy, and oh-so-delicious.
Truly, these gluten free scalloped potatoes are worthy of a five-star restaurant. However, they’re super easy to make at home. The hardest part is just waiting for them to finish baking! Whip them up as a side dish for holiday dinners, fancy date nights, or whenever a craving strikes.
- Scalloped Cheesy Potatoes
- Baked Scalloped Potatoes Ingredients & Notes
- Au Gratin Potatoes vs Scalloped Potatoes
- How to Make The Best Scalloped Potatoes
- Cheesy Scalloped Potatoes Recipe Variations
- Homemade Scalloped Potatoes Expert Tips
- How to Store and Reheat Cheesy Scalloped Potatoes
- What Goes with Scalloped Potatoes
- Frequently Asked Questions
- More Popular The Fit Peach Recipes
Baked Scalloped Potatoes Ingredients & Notes
- Potatoes - I recommend using Yukon gold, but any potatoes you like best will work.
- Olive oil - I prefer the strong taste of olive oil, but avocado oil also works well.
- Aromatics - Onions and garlic are sautéed to create a sweet and savory base of flavor.
- Arrowroot starch - This helps thicken the creamy sauce. All-purpose or gluten-free all-purpose flour will also work.
- Milk - Any milk or dairy-free milk will work as long as it is plain and unsweetened.
- Goat cheese - Goat cheese logs can be found in the refrigerated section of most grocery stores. I stuck with a plain version for this recipe, but you could also switch things up with an herbed variety.
Au Gratin Potatoes vs Scalloped Potatoes
A very common question as these two luxurious dishes use many of the same ingredients. In fact, nowadays many people will use these two terms interchangeably.
To get technical though, Au Gratin potatoes are usually made with layers of cheese sprinkled in between layers of very thin potatoes. Major emphasis on the cheese. Scalloped potatoes, on the other hand, have slightly thicker potato rounds, though still thin, and may or may not include cheese. Some scalloped potato recipes, like my scalloped sweet potatoes, don’t require cheese at all!
How to Make The Best Scalloped Potatoes
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1: Prepare. Preheat the oven. Then, wash and slice the potatoes into thin rounds, and add all the potato rounds to a large bowl.
Step 2: Sauté the aromatics. Heat a skillet over medium-low heat on the stove, and add the olive oil. Sauté the onion until it is soft. Then, add the minced garlic, and continue to cook until fragrant.
Step 3: Thicken the potatoes. Sprinkle arrowroot starch into the skillet, and gently stir to combine it with the potatoes. The mixture will get lumpy and thick here!
Step 4: Add the liquids. In small splashes, alternate adding the milk and vegetable broth to the pan. Stir in between splashes until the liquid is fully incorporated.
Then, increase the heat to medium, and allow the mixture to simmer.
Step 5: Add the remaining ingredients to the pan. Stir in the sea salt and black pepper. Then, place the goat cheese in the center of the pan, and gently stir it along the bottom.
Continue to stir until the cheese melts and is well combined. Then, allow the mixture to simmer and thicken a bit before removing it from the heat.
Step 6: Layer. Grease a square pan or circular baking dish, coating the bottom and sides. Next, layer ¼ of the potatoes along the bottom, overlapping them slightly so there are no bare spots.
Then, add ¼ of the goat cheese, sprinkling it evenly over the potatoes. Repeat this step, creating four layers total, finishing with a layer of goat cheese.
Step 7: Bake the goat cheese scalloped potatoes. Cover the baking dish with aluminum foil, and bake for 40 minutes. Then, remove the foil, and continue to bake uncovered until the veggies are tender and the cheese is melted and golden.
Step 8: Serve. Garnish with chives and sea salt, and enjoy your creamy scalloped potatoes warm!
Cheesy Scalloped Potatoes Recipe Variations
- Crumble some bacon pieces on top for extra saltiness and crunchiness.
- Sprinkle some bread crumbs over the top once the potatoes are done. Then, broil for a minute or two so they get crispy.
- Use half sweet potatoes and half golden potatoes for a pop of color and a rustic flavor.
- Add a tablespoon of freshly chopped rosemary to the cheese sauce for added herb flavoring.
Homemade Scalloped Potatoes Expert Tips
- A mandolin will take your scalloped potatoes to the next level. While you can slice the potatoes by hand, you won’t be able to get those super thin slices with a sharp knife.
- Make sure to add the liquid to the onions and garlic mixture slowly. Because the arrowroot starch has already been added, small splashes are what’s needed to thicken it up.
- When layering the potatoes in the dish, overlap the rounds so there aren’t any holes for the sauce to seep through. I end up making two layers of thinly sliced potatoes for every layer.
- For those extra crispy edges, broil the dish on high heat for at least 30 seconds (I prefer a minute).
- Allow the dish to sit for at least 5 minutes before serving. This gives the scalloped potatoes time to set and soak up the cheese sauce.
How to Store and Reheat Cheesy Scalloped Potatoes
Store leftovers in an airtight container in the fridge for up to a week. When ready to enjoy, warm them up in the microwave in 20-second intervals until warmed through. I like to cover mine with a damp towel which helps provide some moisture.
What Goes with Scalloped Potatoes
Cheesy scalloped sweet potatoes are fabulous any time of year! Here are a few things I love to serve with them:
Frequently Asked Questions
Most recipes call for a little flour to thicken up a sauce. I use arrowroot flour in this recipe to make gluten free scalloped potatoes.
A mandolin is how you get very thin potato rounds for scalloped potatoes.
Either you used the wrong type of potatoes (starchy potatoes like russet or Yukon are best), or you didn’t let the scalloped potatoes sit for a few minutes before cutting into them.
For more side dish recipes, check out my:
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Creamy Scalloped Potatoes
- 3 lbs potatoes - sliced into ⅛ inch rounds,I used yukon gold but any will work
- 2 tablespoon olive oil
- 1 white onion - diced
- 3 cloves garlic - minced
- 2 tablespoon arrowroot starch - or flour
- ⅔ cup milk of choice - unsweetened and plain, I used almond milk
- 1 cup vegetable broth
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 4 oz goat cheese
- Chives - to top, optional
- Preheat oven to 350 F. If you haven’t already, wash and slice the potatoes into thin rounds. I recommend using a mandolin for this so you can get very thin slices which you probably can’t get with a sharp knife. Add all the potato rounds to a large bowl and set aside.3 lbs potatoes
- Heat a skillet over medium low heat on the stove and add the olive oil. Add the diced white onion and cook until soft. Then add the minced garlic and continue to cook until fragrant.2 tablespoon olive oil, 1 white onion, 3 cloves garlic
- Sprinkle the arrowroot starch into the skillet and gently stir to combine. The mixture will get lumpy and thick.2 tablespoon arrowroot starch
- In small splashes, alternate adding the milk and vegetable broth to the pan, stirring in between until fully incorporated. Increase the heat to medium heat and allow the mixture to simmer.⅔ cup milk of choice, 1 cup vegetable broth
- Stir in the sea salt and black pepper into the milk mixture. Then place the goat cheese in the center of the pan and gently stir it along the bottom of the pan. The heat from the pan will effortlessly melt the goat cheese. Continue to stir until well combined. Allow the mixture to simmer for 2 minutes. It will thicken up with time. Remove it from the heat and set aside.½ teaspoon sea salt, ¼ teaspoon black pepper, 4 oz goat cheese
- In a 9 x 9 inch pan of 11 inch circular baking dish, grease the bottoms and sides lightly then layer ¼ of the potatoes along the bottom, overlapping each other slightly so there are no bare spots. Then add about ¼ of the goat cheese mixture over top and gently spread across the layer of potatoes. Repeat these layers 3 more times so there are a total of 4 layers of potatoes with the goat cheese mixture on top.
- Cover the baking dish with aluminum foil and bake in the oven for 40 minutes. Then remove the aluminum foil and bake uncovered for another 30 minutes. I like to add another 1 - 2 minutes and allow the dish to broil on high heat to get a crispy top layer.
- Sprinkle some chives and sea salt on top and serve warm.Chives