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Home / Can I Make Scalloped Potatoes With Cream Cheese

Can I Make Scalloped Potatoes With Cream Cheese

Cream Cheese Scalloped Potatoes are an easy, cheesy potato recipe! Perfect for holidays or for weeknights - these scalloped potatoes make a great side dish!

Silver spoon lifting a scoop of cream cheese scalloped potatoes.

For me, figuring out the side dishes is the most difficult part of planning our holiday meals. The side dishes need to taste great and have to compliment whatever the main dish is.

These cream cheese scalloped potatoes are a no-brainer, though. They go well with turkey or ham, and they are more substantial than mashed potatoes,.

So they are a good offering if you have family and friends who are vegetarian. Oh, and they're ridiculously delicious -  total cheesy potato perfection.

Photo of ingredients for cream cheese scalloped potatoes with labels on the items.

Ingredients and substitutions

Butter: I use salted butter in this recipe.

Milk: You can use any milk, from skim to whole milk, in this recipe. Whole milk will make for a richer dish.

Mustard: The dry mustard adds some extra flavor to the sauce. You can reduce or omit the mustard if you prefer.

Thyme: The thyme can be omitted if you prefer.

Cheddar cheese: I like to use sharp cheddar, but you could use white cheddar or another type of shredded cheese instead of the sharp cheddar.

Cream cheese: You can use regular or reduced-fat cream cheese. I don't recommend using fat-free cream cheese.

Dish of cream cheese scalloped potatoes with a wooden spoon in it.

How to make

Butter in a saucepan and thickened milk in a saucepan.

In a medium saucepan over medium-low heat, melt butter.

Stir in flour, and cook for 1 minute. Add milk, and whisk to combine.

Stir in mustard, salt, pepper, and thyme. Cook until milk thickens (it will be the consistency of a cream soup), stirring occasionally.

Cheese melting in cheese sauce in a silver saucepan.

Reduce heat to low, and stir in cheese.

Photo of dish of sliced potatoes and sliced potatoes covered with cheese sauce.

Place half of the sliced potatoes in prepared casserole dish.

Pour ⅔ cup of cheese sauce over potatoes.

Photo of unbaked cream cheese scalloped potatoes next to a photo of baked scalloped potatoes.

Repeat layer with remaining potatoes. Dot cream cheese over potatoes.

Cover cream cheese and potatoes with remaining cheese sauce.

Cover and bake for about 60 minutes.

White plate of cream cheese scalloped potatoes with a silver fork in it.

Storage

The potatoes will keep for up to 4 days in an airtight container in the fridge.

  • 5 medium baking potatoes (peeled and thinly sliced)
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 ½ cups milk
  • 1 teaspoon ground mustard
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon dried thyme
  • 1 ½ cups sharp cheddar cheese (shredded)
  • 4 ounces cream cheese (cubed)

  • Preheat oven to 350 F. Grease a 1 ½ quart casserole dish; set aside.

  • In a medium saucepan over medium-low heat, melt butter.

  • Stir in flour, and cook for 1 minute.

  • Add milk, and whisk to combine.

  • Stir in mustard, salt, pepper, and thyme.

  • Cook until milk thickens, stirring occasionally. It will be the consistency of a cream soup.

  • Reduce heat to low, and stir in cheese.

  • Place half of the sliced potatoes in prepared casserole dish.

  • Pour ⅔ cup of cheese sauce over potatoes.

  • Repeat layer with remaining potatoes.

  • Dot cream cheese over potatoes.

  • Cover cream cheese and potatoes with remaining cheese sauce.

  • Cover and bake for about 60 minutes.

  • Butter: I use salted butter in this recipe.
  • Milk: You can use any milk, from skim to whole milk, in this recipe. Whole milk will make for a richer dish.
  • Mustard: The dry mustard adds some extra flavor to the sauce. You can reduce or omit the mustard if you prefer.
  • Thyme: The thyme can be omitted if you prefer.
  • Cheddar cheese: I like to use sharp cheddar, but you could use white cheddar or another type of shredded cheese instead of the sharp cheddar.
  • Cream cheese: You can use regular or reduced-fat cream cheese. I don't recommend using fat-free cream cheese.
  • Nutrition values are estimates.

Serving: 1 serving Calories: 290 kcal (15%) Carbohydrates: 29 g (10%) Protein: 11 g (22%) Fat: 14 g (22%) Saturated Fat: 9 g (45%) Cholesterol: 44 mg (15%) Sodium: 554 mg (23%) Potassium: 672 mg (19%) Fiber: 1 g (4%) Sugar: 4 g (4%) Vitamin A: 470 IU (9%) Vitamin C: 7.6 mg (9%) Calcium: 245 mg (25%) Iron: 1.5 mg (8%)

Originally published 12/19/12. Updated with video, additional photos, and tips 4/1/21.

Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.

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Can I Make Scalloped Potatoes With Cream Cheese

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