Cheesy Scalloped Potatoes Made With Fresh Milled Flour
These Cheesy Scalloped Potatoes Made With Fresh Milled Flour are so amazingly delicious! This is such an easy side dish to throw together, and it is a crowd pleaser! This is such a simple side dish because it is made with fresh sliced potatoes, cheddar cheese, and a few other ingredients, so what’s not to love?
What To Serve These Fresh Milled Flour Cheesy Scalloped Potatoes With?
Fresh Milled Flour Cheesy Scalloped Potatoes are rich and creamy, making them a fantastic side dish that pairs well with a variety of dishes. Here are some ideas:
Proteins
- Roast Chicken or Turkey: The savory, crispy skin and juicy meat of roast poultry complements the richness of scalloped potatoes.
- Baked Ham: The sweetness and saltiness of ham balance out the cheesy potatoes perfectly.
- Grilled Steak or Pork Chops: A simple seasoning of salt, pepper, and herbs will allow the flavors of both the meat and potatoes to shine.
- Pan-Seared Fish: Something like salmon or cod with a light lemon-butter sauce can add a fresh contrast to the creamy potatoes.
Vegetables
- Steamed Green Beans: A simple side of green beans, perhaps with a bit of garlic butter, adds a nice crunch and color to the plate.
- Roasted Asparagus – Lightly seasoned with garlic, butter, salt, and pepper, then roasted to bring out a subtle sweetness.
- Honey-Glazed Carrots – The natural sweetness of the carrots combined with a honey glaze adds a nice contrast.
- Garlic Roasted Broccoli – Roasted until crispy with a touch of garlic and lemon zest for brightness.
- Roasted Brussels Sprouts: The caramelized edges and slightly bitter taste of Brussels sprouts are a great counterbalance to the richness of the potatoes.
- Sautéed Spinach or Kale: Greens sautéed with a bit of garlic can add a light, healthy element to the meal.
- Caesar Salad: The creamy dressing and crunchy croutons make it a nice complement without overwhelming the meal. Check out my favorite Caesar Dressing and Croutons Recipe.
Breads
- Crusty Artisan Bread: A loaf with a firm crust and soft interior, can be perfect for mopping up any leftover cheesy sauce. Checkout my No-Knead Artisan Overnight Bread for an easy option you can start the night before.
- Dinner Rolls: Soft, buttery rolls are a classic pairing. I have an amazing Dinner Roll Recipe that goes great with these.
- Herb Focaccia – This soft, airy bread is infused with olive oil and topped with fresh herbs like rosemary or thyme, adding a fragrant, savory element that pairs beautifully with cheesy scalloped potatoes. Checkout my Focaccia Recipe HERE.
These pairings will create a well-rounded meal that compliments the comforting, rich flavors of FMF cheesy scalloped potatoes.
Can I Add Onion To My Fresh Milled Flour Scalloped Potatoes?
Yes! The reason this recipe does not call for onion is because my family does not prefer onion in their scalloped potatoes. However, I know that adding onion is traditional for some people. So, if you prefer onion, then just slice 1 yellow onion into 1/4 inch thick rings, and layer the onion with the potato slices. Continue recipe as directed.
Ingredients To Make Cheesy Scalloped Potatoes With Fresh Milled Flour
- About 4 Russet Potatoes (2 pounds), washed and sliced into 1/4 inch disks
- 3 TBSP Butter 42g
- 3 TBSP fresh milled flour 25g (can use any type)
- 1/2 tsp salt
- 2 cups whole milk, room temperature 480g
- 2 cups milk or medium cheddar cheese, shredded (8oz block)
- salt and pepper to taste at serving
Instructions To Make Fresh Milled Flour Cheesy Scalloped Potatoes
Prepare Ingredients
- Slice Potatoes into 1/4 inch thick disks. A mandolin works great for this! HERE is the one we love to use.
- Mill the flour so it is ready to go.
- Also, make sure your cheese is shredded. (I highly recommend shredding the cheese yourself, and not using pre-shredded cheese for texture and flavor.)
- Preheat oven to 400*F.
- I used an 8×8 glass pan, but you could also make this in a cast iron skillet, or double the recipe for a 9×13 pan. But, make sure to generously butter any pan you use to prevent sticking.
- Place sliced potatoes into the prepared pan and make them even. Don’t worry bout how they are stacked, the cheese sauce does a great job at working it’s way all throughout the dish.
Make The Cheese Sauce
- Firstly, in a medium sauce pan, make the Roux. To Make the Roux melt butter, then mix in the freshly milled flour, salt, and stir consistently with a whisk for about one minute. Then, stir in the milk, and cook for about 4-6 more minutes, until the mixture has thickened a bit.
- After the roux has thickened, then pour in the shredded cheese all at once. Stir until it is all melted and smooth. This may take a minute or so.
- Then, pour the cheese sauce over the sliced potatoes.
Finish & Bake
- Cover the dish with foil
- Bake covered for 85-90 minutes. The potatoes should be nice and tender.
- To brown the top, remove the foil, and then turn up the oven to broil. Watch closely, this can happen fast in some ovens. Broil until the potatoes are browned to your liking.
- Allow to cool for about 5-10 minutes in the pan before serving.
- Serve, and season with salt and pepper to taste.
How To Store Cheesy Scalloped Potatoes With Fresh Milled Flour
To store these fresh milled flour cheesy scalloped potatoes, cover them and place in the fridge. These will last for 3-5 days in the fridge. For longer term storage, you can place them in a freezer safe container, and freeze for up to 3 months.
Checkout Some Of My Other Fresh Milled Flour Recipes
No Knead Overnight Artisan Bread
Cheesy Garlic Pull Apart Bread
Shop This Post
My Nutrimill Grain Mill – Use Coupon Code: grainy to save $20 OFF!
Baja Gold Sea Salt Use Coupon Code: grainy to save 10% OFF
Wheat Berries & Discount Codes
Cheesy Scalloped Potatoes Made With Fresh Milled Flour Printable Recipe
Cheesy Scalloped Potatoes Made With Fresh Milled Flour
These Cheesy Scalloped Potatoes Made With Fresh Milled Flour are so amazingly delicious! This is such an easy side dish to throw together, and it is a crowd pleaser! Because, this simple ingredient side is made with fresh sliced potatoes, cheddar cheese, and a few other ingredients, what's not to love?
Ingredients
- About 4 Russet Potatoes 2 pounds, washed and sliced into 1/4 inch disks
- 3 TBSP Butter 42g
- 3 TBSP fresh milled flour 25g can use any type
- 1/2 tsp salt
- 2 cups whole milk 480g room temperature
- 2 cups milk or medium cheddar cheese (8oz block) shredded
- salt and pepper to taste at serving
Instructions
- Slice Potatoes into 1/4 inch thick disks. A mandolin works great for this!
- Mill the flour so it is ready to go.
- Also, make sure your cheese is shredded. (I highly recommend shredding the cheese yourself, and not using pre-shredded cheese for texture and flavor.)
- Preheat oven to 400*F.
- I used an 8×8 glass pan, but you could also make this in a cast iron skillet, or double the recipe for a 9×13 pan. But, make sure to generously butter any pan you use to prevent sticking.
- Place sliced potatoes into the prepared pan and make them even. Don’t worry bout how they are stacked, the cheese sauce does a great job at working it’s way all throughout the dish.
- In a medium sauce pan, make the Roux. To Make the Roux melt butter, then mix in the freshly milled flour, salt, and stir consistently with a whisk for about one minute. Then, stir in the milk, and cook for about 4-6 more minutes, until the mixture has thickened a bit.
- After the roux has thickened, then pour in the shredded cheese all at once. Stir until it is all melted and smooth. This may take a minute or so.
- Then, pour the cheese sauce over the sliced potatoes.
- Cover the dish with foil
- Bake covered for 85-90 minutes. The potatoes should be nice and tender.
- To brown the top, remove the foil, and then turn up the oven to broil. Watch closely, this can happen fast in some ovens. Broil until the potatoes are browned to your liking.
- Allow to cool for about 5-10 minutes in the pan before serving.
- Serve, and season with salt and pepper to taste.
Notes
My family does not like onion in their scalloped potatoes, however, I know that is traditional for some. So, if you prefer onion, then just slice 1 yellow onion into 1/4 inch thick rings, and layer the onion with the potato slices. Continue recipe as directed.
Storage: To store these fresh milled flour cheesy scalloped potatoes, cover them and place in the fridge. These will last for 3-5 days in the fridge. For longer term storage, you can place them in a freezer safe container, and freeze for up to 3 months.
*This post contains affiliate links, which means I make a small commission at no extra cost to you! Also, as an Amazon Associate I earn from qualifying purchases. But, I will only suggest items I actually Recommend!
