Sweet cranberries and salty Stilton cheese are an easy way to level up your classic scalloped potato recipe with extra flavor and color.

Notes: Keep sliced potatoes in water until you’re ready to use them.

  • Place your baking dish on a cookie sheet to catch any spills and make cleaning easy!
  • If making traditional non-stacked scalloped potatoes, reduce the milk by 1/2 cup and increase the cheese to 1/2 cup, layering half the cheese halfway through your layers.
20 mins
57 mins


  • Large pot
  • Large bowl
  • 8” x 11” baking dish


  • 1.5 lbs Little Potatoes, sliced into 1/8-inch thick pieces
  • 3 Tbsp butter
  • 1 shallot, finely diced
  • 3 Tbsp flour
  • 2 1/2 cups milk
  • 2/3 cup stilton cheese, divided
  • 1/2 cup cranberry sauce
  • 4 sprigs rosemary, chopped
  • (To taste) salt and pepper


  • Step 1

    Preheat oven to 375 °F.

  • Step 2

    In a pot over medium heat, melt the butter. Add the shallot and sweat until translucent.

  • Step 3

    Add flour and cook for four minutes, stirring occasionally. Reduce the heat to low, and slowly add the milk a little at a time, ensuring that it is incorporated before adding more. Return the heat to medium high and cook until thickened, stirring continuously. Remove from heat and set aside.

  • Step 4

    In a bowl, add drained potatoes, sauce, 1/3 cup Stilton, cranberries, and rosemary. Season with salt and pepper and mix well.

  • Step 5

    In a greased 8” x 11” baking dish, line the potatoes on their side in your desired pattern. Stuff extra Stilton in between the potatoes. Pour extra sauce over potatoes.

  • Step 6

    Bake for 50 minutes, top with remaining 1/3 cup of Stilton and bake for an additional 10 minutes.