Blue-Cheese Scalloped Potatoes

For my birthday this past year, my boyfriend took me out to dinner to a place called Interim where we had the most amazing blue-cheese potatoes. I of course then had to figure out how to recreate them at home. After searching the internet for recipes that sounded similar for a guide, I succeeded a month later when I cooked Brent dinner for his birthday. I did not attempt to make this a healthy side-dish option. Apart from using reduced fat sour cream, there is nothing healthy about this dish.

While preparing the menu for dinner, I recalled this dish and thought it would go quite well with the honey-glazed ham I had been meaning to cook. Sure enough I slopped up any leftover sauce from the potatoes with the ham on my plate, and even got an extra slice to fully clean my plate off. I also served this meal with roasted asparagus (preheat oven to 400 degrees, toss asparagus in olive oil, salt and pepper, roast approximately 30 minutes).


4 lbs russet potatoes

1 tsp salt

1/2 tsp black pepper

1 tsp minced fresh thyme

1 tsp minced fresh rosemary

3/4 cup crumbled Danish blue cheese

3/4 cup grated Parmesan cheese

3/4 cup shredded extra sharp white cheddar cheese

1/4 cup finely chopped onion

4 Tbsp butter

1 cup reduced far sour cream

2 cups heavy whipping cream

1/2 tsp salt

1/2 tsp nutmeg


  1. Preheat oven to 350 degrees. Butter a 9 x 13 inch glass baking dish.
  2. Peel and slice potatoes into 1/8-inch slices. Toss in large bowl with salt, pepper, thyme and rosemary.
  3. In a small bowl, toss together the cheeses.
  4. Layer half of the potatoes in the prepared dish, top with onion, then sprinkle with half the cheese mixture. Dot with butter and top with remaining potatoes.
  5. In a bowl, whisk together the sour cream, heavy whipping cream, salt and nutmeg; pour over potatoes. Sprinkle with remaining cheese mixture.
  6. Bake potatoes for 45 minutes covered, then 30 minutes uncovered or until browned and tender.

Source: Adapted from Epicurious and Recipezaar (which is now

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10 Responses to “Blue-Cheese Scalloped Potatoes”

  • Teddi:

    Omg….I made these yesterday with steak and roasted asparagus and they came out delicious!!!! This recipe is definitely a keeper….thanks!!!!

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  • Jacquie:

    Sounds wonderful and I plan to try it. Would appreciate the number of servings yielded from this recipe

  • I found you while searching for a blue cheese scalloped potato recipe and it looks like I’ll be staying on for the lang haul. After poking around your fab blog a bit, I decided that I need to have your inspiring ideas filling up my reader.
    Thanks so much!
    PS Above blue cheese potatoes are currently baking happily while I write!

  • Great recipe!! I made them Easter weekend and recd a great response! I’m making tonight, secretly using fat-free half-and-half instead of heavy cream. We’ll see how they turn out!

    • spiffycookie:

      So glad to hear that you enjoyed these! I bet they are good with half and half too.

  • […] for was the perfect dessert to finish off my Easter menu which¬†included a root beer glazed ham, blue cheese scalloped potatoes, roasted asparagus with pistachio-mint pesto, everything asiago¬†biscuits, and my mom’s […]

  • Janet:

    These potatoes are dangerously delicious served it with smoked chicken and salad. Thank you for the great recipe.

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