Easy Scalloped Potatoes
A rich, cheesy, ultra-simple scalloped potato dish that combines sweet potatoes, baby potatoes, and shallots in a silky cheddar sauce. Prep is just 15 minutes thanks to thin mandolin-sliced layers.
Servings: 8 servings
Ingredients
- 3 sweet potatoes small
- 8 mixed color small potatoes
- 3 shallots large
- salt & pepper chopped herbs if desired
- 1 ½ tablespoons unsalted butter
- 1 ½ tablespoons flour
- 1 cup whole milk
- 2 cups cheddar cheese sharp, shredded 8oz
Instructions
- Preheat the oven to 375°F convection (or 400°F conventional).
- Slice sweet potatoes, potatoes, and shallots on a mandolin (1mm thickness).
- In a small pot, melt butter. Whisk in flour and cook for 1 minute.
- Slowly whisk in milk; bring to a gentle boil until slightly thickened.
- Remove from heat and whisk in cheddar until smooth.
- In a baking dish, layer potatoes/shallots, season, and drizzle with cheese sauce. Repeat 4 layers.
- Cover with foil and bake for 20 minutes. Uncover and bake 15–25 minutes more until golden and tender.
- Rest 20–30 minutes before serving.
Notes
Technique: A mandolin ensures even slices and a fast cook time.
Flavor Tip: White cheddar with sweet potatoes creates a beautifully balanced sweetness.
Variation: Use all sweet potatoes or all baby potatoes—both work well.
Storage: Refrigerate 3–4 days in an airtight container. Reheat covered at 350°F.
Nutrition
Calories: 401kcal | Carbohydrates: 59g | Protein: 14g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 38mg | Sodium: 257mg | Potassium: 1283mg | Fiber: 8g | Sugar: 8g | Vitamin A: 12426IU | Vitamin C: 45mg | Calcium: 293mg | Iron: 2mg