These Nacho Cheese Scalloped Potatoes are made with a spiced cream sauce, thinly sliced potatoes, and lots of cheddar cheese!
I’ve got a thing for scalloped potatoes.
Creamy, cheesy, potato-y goodness.
I’ve pretty much got a thing for anything creamy, cheesy and potato-y.
I love how easy this dish is to make ahead! You can getit ready and fully cooked, then stick it in the fridge for a day or even two, and just pop it in the oven when you need it.
I’ve been thinking a lot lately about adding different flavours to scalloped potatoes. It’s such an easy dish to add some personality to!
Since I made this Creamy Nacho Potato Soup a while back, I figured it’d be pretty simple to add those same flavours to these scalloped potatoes.
I just love the flavour in these potatoes! It’s definitely not your usual scalloped potatoes, but the spices aren’t so overwhelming that it you couldn’t pair it with a variety of things. It has a nice, subtle nacho spice to it — just enough to mix things up a bit.
Nacho Cheese Scalloped Potatoes
written by Ashley Fehr
Ingredients
- 8 medium potatoes, thinly sliced (2.5-3lb)
- 1/4 cup butter
- 1/4 cup flour
- 1 tsp salt
- 1 tsp chili powder
- 1/4 tsp cumin
- 1/4 tsp garlic powder
- 1/4 teaspoon black pepper
- 1 1/2 cups milk
- 1 cup cream (any kind)
- 2 cups shredded cheddar cheese (divided)
Instructions
- Layer potatoes in a lightly greased 9×13″ baking dish and preheat oven to 350 degrees F.
- In a medium saucepan, melt the butter over medium heat. Add salt, chili powder, cumin, garlic powder and pepper — cook and stir 1 minute.
- Whisk in flour until smooth, then gradually whisk in the milk and cream.
- Cook and stir over medium heat until thickened, about 3-4 minutes. Stir in 1 cup of cheese.
- Pour sauce over potatoes in baking dish. Cover with foil and bake for 60-65 minutes, until potatoes are tender.
- Uncover, sprinkle with remaining 1 cup cheese, and bake 10 minutes or until thickened, bubbly, and cheese is lightly browned.
- Let stand 10 minutes before serving.
Nutrition Information
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Jeff Spinelli says
Hi Ashley.
One question please. In your instructions when you say layer potatoes in baking dish, are we assuming you mean to say either (madeleine, scallop, slice thinly) the potatoes first then layer in dish?
I’m sure it goes without saying, but for those that are not sure, I just wanted clarification.
Thanks! Can’t wait to try!!
Ashley Fehr says
Yes, you’re right! I have added a note