Blue Cheese Scalloped Potatoes

by Erin

If you thought scalloped potatoes couldn’t get any better, you need to try these blue cheese scalloped potatoes! Inspired by a restaurant in Memphis, TN.

Blue-Cheese Scalloped Potatoes #scallopedpotatoes #holidaysidedish

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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, mostly because that’s what I had, there is nothing healthy about this dish.

Blue-Cheese Scalloped Potatoes #sidedish #bluecheese

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).

Potato Lover Recipes

Post updated 11/17/19, the picture above is the original.

Blue-Cheese Scalloped Potatoes #scallopedpotatoes #holidaysidedish


Yield: 8 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat


  • 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 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.

Did You Make This Recipe?
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Source: Adapted from Epicurious and Recipezaar (which is now

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Colleen - Faith, Hope, Love, & Luck February 9, 2024 - 6:10 am

This sounds like the perfect meal. Now, if only I could get B.O.B. Bob to like blue cheese. I’m working on it…but it’s a slow work in progress, unlike pickles and olives. When we finally do get to the point where blue cheese is something he’ll eat, these potatoes are definitely going on the menu!!!

Erin February 9, 2024 - 10:00 am

I wish you luck!

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Janet July 16, 2016 - 11:02 pm

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

Deanna April 18, 2015 - 8:02 pm

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 April 19, 2015 - 7:11 am

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

alongapath March 2, 2013 - 8:54 pm

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!

Jacquie November 10, 2012 - 7:40 pm

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

spiffycookie November 10, 2012 - 9:27 pm

It should serve 8-12

tracy anderson method April 8, 2012 - 4:42 pm

This is very fascinating, You’re an excessively skilled blogger. I’ve joined your rss feed and sit up for in the hunt for more of your wonderful post. Also, I’ve shared your site in my social networks

Teddi November 14, 2011 - 10:04 pm

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

spiffycookie November 14, 2011 - 10:47 pm

So glad you enjoyed them!!


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