Four Cheese Scalloped Potatoes

By Mark G. McLaughlin

By Mark G. McLaughlin

Potatoes are among the most versatile of starchy vegetables. One of the richest, creamiest and most mouth-watering way to brighten up your Easter day meal is to serve a side of four-cheese scalloped potatoes. As we like to say, “Keep the State on your Plate!”

(Recipe serves four)

To serve four-cheese scalloped potatoes as a side dish this Easter holiday, plan on about half a pound of potatoes per serving. If the potatoes are the main course, with meat and/or green vegetables as the sides, then double the recipe.


  • 2 pounds of potatoes
  • 2 tablespoons of butter
  • 2 cups of cream (heavy or light)
  • 1/4 to 1/3 cup each of shredded California cheeses- parmesan, mozzarella, asiago and cheddar cheese
  • 1/4 to 1/3 of a clove of garlic (to taste)
  • Fresh ground pepper (and salt)


  1. Peel, wash and thin slice the potatoes
  2. Melt the butter in a skillet – then add the potatoes; salt and pepper and garlic to taste. Cook for about 10 minutes
  3. Take a baking pan, coat it with cooking spray or butter (so the potatoes won't stick)
  4. Preheat the oven to 425°
  5. Combine the four cheeses into a bowl
  6. Spoon out a thin layer of the potatoes from the skillet into the baking pan
  7. Sprinkle a generous layer of cheese over the potatoes
  8. Add the rest of the potatoes to make a second layer
  9. Add the rest of the cheese, evenly sprinkled about
  10. Gently pour the cream over the potatoes
  11. Bake for 25 minutes – or until the cheese is thoroughly melted and golden brown
  12. Remove from oven and allow a few minutes for the potatoes to cool (and to “set”)


  • Use a different mix of cheeses (preferably those that melt well, including Monterey Jack, Pepper Jack, or provolone.
  • Instead of sprinkling on the cheese and pouring on the cream, first make a sauce of the cream and cheeses in a sauce pan or double boiler, and then pour half of the mixture in between the layers of potatoes and the rest over the second layer (and maybe even add in a little mustard to taste)
  • Consider topping it with cracker crumbs
  • Sliced sun-dried tomatoes artfully placed before popping it all into the oven will brighten it up
  • Caramelized chopped onions mixed in with the potatoes give it a kick
  • Instead of a baking pan, bake it in a pie crust (one you have made or purchased at the store)

California farmers produce fresh, high-quality fruits, nuts, vegetables, proteins and fibers right in our own backyard. It takes water to grow the food we love and farming and ranching are pivotal to the health and stability of our state. 

Learn more about how food and fiber is grown in California