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+ servings

Scalloped Potatoes

Thinly sliced potatoes covered in Gouda and Monterey Jack cheese and fresh chives.
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 6
Calories 462kcal
Author Life in the Lofthouse


  • 3 to 4 large Idaho or Russet potatoes thinly sliced
  • 1 cup smoked Gouda cheese shredded
  • 1 cup Monterey Jack cheese shredded
  • 2 -3 Tablespoons fresh chives chopped
  • salt & pepper


  • Preheat oven to 400 degrees F°. Spray an 8×8 inch glass baking pan with non-stick spray.
  • Layer 1/3 of the potato slices, slightly overlapping in the bottom of pan. Sprinkle a tiny bit of salt & pepper. Top potatoes with 1/3 of both cheeses and a few chives. Repeat layer, 2 more times. You will have 3 layers total.
  • Cover with foil, and bake for 30 minutes. Remove foil, and bake another 10-15 minutes or until cheese is slightly browned and bubbly. Let stand a few minutes before serving.
  • Yields: 4 servings


*This recipe can easily be doubled, and baked in a 9×13-inch baking dish.


Serving: 4g | Calories: 462kcal | Carbohydrates: 59g | Protein: 21g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Cholesterol: 57mg | Sodium: 438mg | Fiber: 4g | Sugar: 3g