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.
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Nacho Cheese Scalloped Potatoes
- 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)
- 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.
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