Cranberry and Stilton Scalloped Potatoes Cranberry and Stilton Scalloped Potatoes

Cranberry and Stilton Scalloped Potatoes

Blushing Belle

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.

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Cranberry and Stilton Scalloped Potatoes

By The Little Potato Company

Cranberry and Stilton Scalloped Potatoes

Ingredients

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Product Used

(you're also free to use any kind of potatoes!)

Blushing Belle

Blushing Belle

Where To Buy

Preparation

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.

Step 1 out of 6

Preheat oven to 375° F.

Step 2 out of 6

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

Step 3 out of 6

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 out of 6

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

Step 5 out of 6

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 out of 6

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

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