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Holiday Classic Scalloped Potatoes with Rosemary and Cheddar

3 min read time Nov 20, 2023

Description

Description

Scalloped Potatoes with Rosemary and Cheddar

-- A Delicious Side Dish that is Great for Thanksgiving and any Holiday

Made with layers of tender potatoes with rich, creamy, and aromatic sauce, this "scalloped potatoes with cheese" recipe is a classically delicious side dish.

With a few simple ingredients, this homemade scalloped potatoes recipe comes together in a snap and is the best Easter, Christmas, or Thanksgiving side dish!

Scalloped potatoes consist of thinly sliced potatoes layered in a casserole dish and baked with milk, chicken bone broth, and cheese. A delicious creamy sauce is infused with garlic powder, spices, and fresh herbs.

During the baking process, the potatoes soak up the aromatic sauce and become perfectly tender. Each bite is creamy yet slightly crisp on the outside.

To make the creamy and aromatic sauce, we used our chicken bone broth soup base powder which is also an excellent source of collagen, protein, and minerals and has delicious spices, that boost the flavor and nutrition of the dish.

Our cheddar cheese powder and whole milk powder give a perfectly cheesy and creamy texture to the sauce. You can use fresh cheese but our shelf-stable cheddar cheese powder works great in this recipe.

Scalloped Potatoes with Rosemary and cheddar ingredients:

6 tbsp. butter
2 medium-sized onions - sliced thin
1 tbsp. organic garlic powder
¼ cup all-purpose flour
¼ cup milk powder
2 tbsp. instant chicken bone broth soup base powder
Himalayan salt - extra fine to taste
Organic black pepper powder to taste
3 cups water
6 tbsp. white cheddar cheese powder
2 tbsp. rosemary leaves (or your choice of herbs)
1.5 lb. Yukon gold potatoes sliced into ⅛ inch-thick rounds

Scalloped Potatoes with Rosemary and Cheddar directions:

Heat oven to 400°F. Grease a baking dish and set aside.
Melt butter on medium-high heat, add sliced onion, and saute for 4 to 5 minutes until soft and translucent. Add the flour and mix well until evenly combined and slightly golden, add garlic powder and sauté for about a minute until fragrant.
Add chicken bone broth soup base powder, milk powder, 2 tbsp. cheddar cheese powder and add water. Mix well with a whisk until evenly combined and no clumps are left. Add salt and pepper to taste, then let it simmer until thickened (add more water if too thick).
Spread one even layer of sliced potatoes on the bottom of the baking tray, sprinkle some salt and pepper on top of the potatoes, then add an even layer of cream sauce and some rosemary on top. Repeat the procedure to make two more layers.
Cover the pan with aluminum foil and bake for 30 minutes on the bottom rack of the oven. After 30 minutes check if the potatoes are cooked. If not, place them back in the oven for 5 minutes, this time place the baking dish on the top rack of the oven.
Once the potatoes are cooked, take off the foil and evenly sprinkle the remaining 4 tbsp. of cheddar cheese powder on top.
Set the oven to broil and broil the potatoes for 2 minutes on the top rack of the oven so they get a nice golden color. Make sure to set a timer and keep an eye on the potatoes so they don’t burn.
Transfer the pan to a cooling rack and let it set for half an hour. Serve hot.
Enjoy your Thanksgiving dinner!