Blue Cheese & Cheddar Scalloped Potatoes

Eliza Adam


Serving Size: Serves 6 to 8

The inspiration behind this dish is the flavor of a traditional loaded baked potato with the addition of creamy Oregon blue cheese. It is a very comforting dish to have for your winter menu.


  • 2½ lbs. Yukon Gold potatoes
  • 2 oz. applewood-smoked bacon, largely diced
  • 1½ C Tillamook Cheddar cheese, grated
  • ½ C Oregon blue cheese, crumbled
  • 2 garlic cloves, chopped
  • 1 T fresh chives, chopped plus more for sprinkling on top
  • Salt and freshly ground black pepper
  • 2-2¼ C milk
  • 1 C sour cream


  1. Preheat oven to 350°. Butter a 9″x 13″ baking dish.
  2. In a small skillet over medium-high heat, add bacon. Cook 3 to 4 minutes or until browned and crisp. Set aside.
  3. Combine both cheeses in a bowl. Set aside ¼ C of cheese mixture for topping. Whisk milk and sour cream in a small bowl. Set aside.
  4. Scrub and wash potatoes well and slice them into ¼” slices. Toss them in a large bowl with garlic, salt, and pepper.
  5. Place a single layer of the potatoes in the buttered baking dish. Sprinkle with cooked pancetta, cheese mixture, and chives. Repeat the layers 2 to 3 more times. Pour milk mixture all over the top.
  6. Cover with foil and bake until potatoes are tender, 45 to 50 minutes. Remove the foil, scatter the reserved cheese mixture and chives on the top layer; continue baking for another 15 to 20 minutes or until potatoes are tender and liquid is mostly absorbed. Let sit at least 10 minutes before serving.