Hello autumn! When the cool, crisp air arrives, so do all the festive fall gatherings (think tailgates, potlucks + cozy dinners at home) and my hankering for all of the robust and savory comfort foods. This season, I’ve taken a tried and true family favorite and elevated it to a whole new level with Tillamook Farmstyle Cut Sharp Yellow Cheddar Shredded Cheese. I am SO loving this flavorful, bold shredded cheese melted into my Cheesy Scalloped Potatoes.

These potatoes are golden, cheesy + so simple to make. It’s no secret scalloped potatoes are a crowd-pleaser as they are the perfect side dish for entertaining or the ultimate cozy night in!

These rich, sharp cheddar scalloped potatoes are a luscious blend of cozy fall flavors. I sauté scallions in butter with fresh thyme and garlic to create a buttery, herby flavor. I then whisk in the cream, evaporated milk and eggs to make the silkiest sauce that will bake to bubbly perfection. Finally, I add a VERY generous layer of Tillamook Farmstyle Cut Sharp Yellow Cheddar Shredded Cheese and in the oven it goes.

Layered with a creamy, buttery filling, the cooked yellow potatoes became slightly chewy when baked. Once you see the sauce bubbling in the oven, this heavenly dish is ready to spoon onto plates. Let’s be honest, the potatoes are really just a delivery device for the bold and savory cheese. How do I get those crunchy edges and smooth, melty finish? Tillamook Farmstyle Cut Shredded Cheese! This naturally aged cheese, made with the highest-quality milk, is grated straight from 40 lb. blocks of premium, award-winning Tillamook Cheddar. Their Farmstyle Cut offers a unique, hand-grated texture and delivers the ideal melt and intense cheesy flavor for my scalloped potatoes.

This is a satisfying side you’ll be making throughout the chillier months. Plug in your zip code here and grab some Tillamook Farmstyle Cut Shredded Cheese. Then you can make these “bubbly on the inside, crispy on the outside” perfectly cheesy scalloped potatoes today!

Cheesy Scalloped Potatoes

  • 5 large yellow potatoes, very thinly sliced
  • 1/2 C cultured butter
  • 6 scallions, thinly sliced
  • 3 cloves garlic, crushed + minced
  • 1 T fresh thyme leaves
  • 1 1/2 C heavy cream
  • 1 (12 oz) can evaporated milk
  • 3 eggs, lightly beaten
  • flaky sea salt
  • freshly ground pepper
  • 3 C Tillamook Farmstyle Cut Sharp Yellow Cheddar Shredded Cheese
  • 1 scallion, thinly sliced (for garnish)

Preheat oven to 350 degrees.

In a medium skillet, melt the butter over medium-high heat. Add the scallions, garlic and fresh thyme. Sauté for 3 minutes. Remove from heat and season generously with sea salt and pepper. Add the heavy cream, evaporated milk and eggs to the skillet and whisk to combine.

Arrange half of the sliced potatoes in an ovenproof baking dish. Cover the potatoes with half of the skillet sauce. Arrange half of the shredded cheese on top of the sauce. Repeat layers and garnish with sliced scallions. Bake covered for 35 minutes. Uncover and bake for another 30 minutes or until the potatoes are tender. Let stand for 5 minutes before serving.

Serves 8