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.
- 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
Preheat oven to 375 °F.
In a pot over medium heat, melt the butter. Add the shallot and sweat until translucent.
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.
In a bowl, add drained potatoes, sauce, 1/3 cup Stilton, cranberries, and rosemary. Season with salt and pepper and mix well.
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.
Bake for 50 minutes, top with remaining 1/3 cup of Stilton and bake for an additional 10 minutes.