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Scalloped Potatoes with Stilton Cheese

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Potato Type: Russet
Cuisine: American
Prep Method: Baked


Side Dish

Prep Time

15 Mins

Cook Time

45 Mins


Serves 4


  • 1 lb. (3 medium) russet potatoes, unpeeled, cut into 1/8-inch slices
  • 3/4 cup plus 2 tablespoons low-fat milk
  • 3/4 cup vegetable or light chicken broth
  • 1/4 cup chopped onion
  • 4 teaspoons cornstarch
  • 1 ounce Stilton or other blue cheese
  • 1/2 ounce Neufchatel or low-fat cream cheese
  • Salt and white pepper
  • Cayenne pepper


  1. Heat oven to 325°F.
  2. In large pot of boiling water, boil potatoes about 1 minute or until translucent and slightly flexible; drain.
  3. In saucepan over medium heat, bring 3/4 cups of the milk, the broth and onion to a simmer.
  4. In small bowl, whisk cornstarch with remaining 2 tablespoons milk; slowly whisk into simmering milk mixture.
  5. Add cheeses and whisk until melted; season with salt, white pepper and cayenne pepper.
  6. In large bowl, gently mix potatoes and cheese sauce.
  7. Spray 8 x 8-inch baking dish with cooking spray; spread potato mixture in dish in an even layer.
  8. Cover dish with foil; bake 25 minutes.
  9. Uncover and bake about 20 minutes more or until sauce is bubbling and potatoes are tender.
  10. Cool slightly before serving.

See a few of our most popular scalloped potato recipes.


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