Why You’ll Love This Recipe

This scalloped potato recipe elevates a classic comfort food with the savory depth of blue cheese and the earthy aroma of fresh rosemary. The creamy sauce keeps the potatoes tender and flavorful, while the golden baked topping adds irresistible texture. It’s an excellent make-ahead side dish that pairs beautifully with a variety of main courses.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Yukon Gold or Russet potatoes, thinly sliced
Unsalted butter
Yellow onion, finely diced
Garlic, minced
Heavy cream
Whole milk
Blue cheese, crumbled
Gruyère or sharp cheddar cheese, shredded
Fresh rosemary, finely chopped
Fresh thyme (optional)
All-purpose flour
Salt
Black pepper
Fresh parsley, chopped, for garnish (optional)

Directions

Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter.
Melt the butter in a saucepan over medium heat. Add the onion and cook until softened, about 5 minutes.
Stir in the garlic and cook for 30 seconds until fragrant.
Sprinkle in the flour and cook for 1 minute, stirring constantly.
Gradually whisk in the milk and heavy cream until smooth.
Add the chopped rosemary, thyme if using, black pepper, and a small amount of salt. Simmer until the sauce begins to thicken.
Remove the pan from the heat and stir in the blue cheese until mostly melted.
Arrange one-third of the sliced potatoes in the prepared baking dish.
Spoon one-third of the cream sauce over the potatoes and sprinkle with some of the shredded Gruyère or cheddar.
Repeat the layers until all the potatoes, sauce, and cheese are used, finishing with the shredded cheese on top.
Cover the dish with foil and bake for 45 minutes.
Remove the foil and bake for another 25–30 minutes, or until the potatoes are tender and the top is golden brown.
Let the casserole rest for 10–15 minutes before serving.
Garnish with fresh parsley and a little extra rosemary if desired.

Servings and timing

This recipe serves 8 people.

Prep time: 20 minutes
Cook time: 1 hour 15 minutes
Rest time: 15 minutes
Total time: 1 hour 50 minutes

Variations

Bacon Version: Add cooked, crumbled bacon between the layers.
Mushroom Addition: Layer in sautéed mushrooms for extra savory flavor.
Garlic Lover’s: Increase the garlic and add roasted garlic to the sauce.
Extra Herbs: Include sage or parsley for additional herbaceous flavor.
Three-Cheese Blend: Combine blue cheese with Parmesan and Gruyère for extra richness.

Storage/Reheating

Store leftover Blue Cheese and Rosemary Scalloped Potatoes in an airtight container in the refrigerator for up to 4 days. Reheat covered in a 350°F (175°C) oven for 20–25 minutes or microwave individual portions until heated through. Add a splash of milk or cream if needed to keep the potatoes creamy. Freeze for up to 2 months, though the texture of the cream sauce may change slightly after thawing.

FAQs

What potatoes work best for scalloped potatoes?

Yukon Gold and Russet potatoes are excellent choices because they become tender while holding their shape during baking.

Can I make this dish ahead of time?

Yes. Assemble the casserole up to 24 hours in advance, cover, and refrigerate until ready to bake.

Is blue cheese very strong in this recipe?

Blue cheese adds a bold, tangy flavor, but it’s balanced by the cream, potatoes, and additional cheese. You can reduce the amount if you prefer a milder taste.

Can I substitute another cheese?

Yes. Gorgonzola offers a milder blue cheese flavor, while Gruyère, Fontina, or sharp cheddar can be used for a different variation.

Why should I slice the potatoes thinly?

Thin, even slices cook more evenly and absorb the creamy sauce better.

Can I use dried rosemary?

Yes. Fresh rosemary provides the best flavor, but dried rosemary can be substituted. Use about one-third the amount since dried herbs are more concentrated.

How do I know when the potatoes are done?

A knife should slide easily through the center of the casserole, and the top should be golden and bubbling.

Can I freeze scalloped potatoes?

Yes. Freeze the baked casserole for up to 2 months. Thaw overnight in the refrigerator before reheating.

What main dishes pair well with Blue Cheese and Rosemary Scalloped Potatoes?

They pair wonderfully with roast beef, grilled steak, roasted lamb, pork tenderloin, roast chicken, turkey, or baked ham.

How can I make the top extra crispy?

During the final few minutes of baking, place the casserole under the broiler for 2–3 minutes, watching carefully to prevent burning.

Conclusion

Blue Cheese and Rosemary Scalloped Potatoes are a luxurious twist on a classic side dish, combining creamy potatoes with bold blue cheese and fragrant rosemary for unforgettable flavor. Perfect for holidays, dinner parties, or cozy family meals, this elegant casserole is easy to prepare and guaranteed to impress. With its creamy layers and golden, cheesy topping, it’s a recipe you’ll reach for whenever you want an elevated comfort food classic.

Blue Cheese and Rosemary Scalloped Potatoes

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Blue Cheese and Rosemary Scalloped Potatoes are a rich and elegant side dish featuring tender potato layers baked in a creamy blue cheese sauce with fragrant rosemary. Finished with a golden, bubbly topping, this comforting casserole is perfect for holidays, dinner parties, or family meals.

Author: Laura
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 50 minutes
Yield: 8 servings
Category: Side Dish
Method: Bake
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish with butter.
Melt the butter in a saucepan over medium heat. Add the onion and cook for about 5 minutes until softened.
Stir in the garlic and cook for 30 seconds until fragrant.
Sprinkle in the flour and cook for 1 minute, stirring constantly.
Gradually whisk in the milk and heavy cream until smooth.
Add the rosemary, thyme if using, black pepper, and a small amount of salt. Simmer until the sauce begins to thicken.
Remove from the heat and stir in the blue cheese until mostly melted.
Arrange one-third of the sliced potatoes in the prepared baking dish.
Spoon one-third of the cream sauce over the potatoes and sprinkle with some of the Gruyère or cheddar.
Repeat the layers, finishing with the shredded cheese on top.
Cover with foil and bake for 45 minutes.
Remove the foil and bake for another 25–30 minutes until the potatoes are tender and the top is golden brown.
Let the casserole rest for 10–15 minutes before serving.
Garnish with fresh parsley and extra rosemary if desired.

Notes

Yukon Gold and Russet potatoes both work well for this recipe.
Assemble the casserole up to 24 hours ahead and refrigerate before baking.
Add cooked bacon or sautéed mushrooms for extra flavor.
Broil for 2–3 minutes at the end for an extra crispy topping.
Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.

Nutrition

Serving Size: 1 serving
Calories: 430 kcal
Sugar: 4 g
Sodium: 510 mg
Fat: 29 g
Saturated Fat: 17 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 3 g
Protein: 13 g
Cholesterol: 85 mg