Tonja's Table

Welcome to Tonja’s Table. I have been inspired by many friends and family to share my recipes and love for cooking.

  • Home
  • My Book
  • About Me
  • Catering
  • Grazing Tables
  • Work With Me

Easter Side Dish—Creamy Scalloped Potatoes

April 15, 2019 by Tonja 2 Comments

Indulgent. Decadent. Comforting. Homey.  All the things you want an Easter side dish to be.  Splurging during holidays is my M.O. and I think you should enjoy every luscious bite too.   Scalloped potatoes differ from Au gratin in that the potatoes are sliced a little thicker and are covered with a cheesy bechamel sauce.  I use the sturdy russet potatoes for this dish.  Buy really good cheddar and shred it yourself.  It makes all the difference.  I also like whole milk in my dish but you can go heavier with full cream if you desire.

Either way, everyone will be fighting for the last scoop in the pan.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Easter Side Dish—Creamy Scalloped Potatoes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Tonja Engen
Print Recipe
Pin Recipe

Ingredients

Scale
  • 4 russet potatoes, sliced into 1/4 inch slices
  • salt and pepper to taste
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 1 1/2 cups shredded cheddar cheese
  • salt and pepper to taste
  • 2 Tbls. chives, minced

Instructions

  1. Preheat oven to 400°F. and butter a 9×13 casserole dish.
  2. Arrange the potatoes, slightly overlapping, in the prepared baking dish.
  3. Season with salt and pepper to taste.
  4. In a medium-size saucepan, melt butter over medium heat. Mix in the flour and stir constantly with a whisk for one minute. Stir in the milk. Cook until mixture has thickened, 4-5 minutes.Stir in cheese all at once, and continue stirring until melted and smooth, about 30 to 60 seconds.
  5. Pour the cheese over the potatoes, season again with salt and pepper and cover the dish with aluminum foil.
  6. Bake covered, 45 minutes, then remove foil and bake an additional 15 minutes until top starts to brown.

Did you make this recipe?

Tag @officialtonjastable on Instagram and hashtag it #tonjastable

Filed Under: sides, Vegetarian Tagged With: Cheddar, chives, Easter, potatoes, scalloped potatoes, side dish, vegetarian

« Turmeric Roasted Cauliflower with Feta Sauce
What in the World is Marry Me Chicken? »

Comments

  1. Paulie says

    April 1, 2023 at 5:16 pm

    Hi Tonja,

    I plan on making this for Easter, was wondering if I can prepare it the night before and bake Easter Morning?

    Reply
    • Tonja says

      April 2, 2023 at 3:40 pm

      The potatoes may oxidize so it would be best to bake right after you make them.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Sign up for our mailing list!

About Me

Tonja

Welcome to Tonja’s Table. I have been inspired by many friends and family to share my recipes and love for cooking.

Follow Tonja’s Table

Categories

Find A Recipe

My Cookbook

My Cookbook

Categories

Recent Posts

  • Skillet Dinner–Creamy Tuscan Chicken Thighs with Mushrooms, Spinach, and Tomatoes
  • 4th of July— Strawberry Blueberry Trifle
  • St. Patty’s Day–Reuben and Swiss Sliders
  • Valentines Dinner—Herb and Butter Basted New York Strip For Two (Video)
  • Creamy Lemon Pepper Chicken Pasta w/ Basil
  • Blueberry Crumble Bars

Search

Categories

Sign up for our newsletter!

Follow Tonja’s Table

Categories

Copyright © 2025 · by Shay Bocks · Built on the Genesis Framework · Powered by WordPress