11.21.18 4

Baked Scalloped Potatoes With Fontinella Cheese

This post is sponsored by Stella® Cheese but the content and opinions expressed here are my own.

Can you believe that the holidays are literally days away? We are going to be joining our family out of town, so we want to make sure we make the most of our visit. It’s always a great idea to split up the cooking so that the host doesn’t have mounds of things to prepare.

Of all of the side dishes that I love making, I would say that a scalloped potato dish is always a win. I added tons of shredded Stella® Fontinella cheese and some grated Stella® Parmesan cheese to a traditional scalloped potato dish, to give it a bold and unique taste!

Baked Scalloped Potatoes With Fontinella Cheese

I love a good recipe that incorporates ingredients that are hearty, flavorful, and that allow for modifications if needed. For this scalloped potato recipe, I used Fontinella cheese because of it’s sweet and sharp flavor. Feel free to use the kind of cheese you like!

Grating your own cheese really makes for a delicious and fresh taste to your finished product! That is one of the reasons I love grating my own cheese! Plus, you can use the different grate sizes to meet your recipe and presentation needs!

Scalloped Potatoes With Fontinella Cheese

Add a touch of holiday elegance to your recipe with Stella® cheeses!

Course Side Dish
Cuisine American
Keyword cheese, potato
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings 8


  • 3 Tbsp Butter
  • 1 small Yellow or White Onion peeled and sliced
  • 4 Garlic cloves chopped
  • 1/4 cup All Purpose Flour
  • 1 cup Chicken Stock substitute vegetable stock if desired
  • 2 cups Milk 2% or higher
  • 1/2 tsp Black Pepper
  • 1 1/2 tsp Salt
  • 4 pounds Yukon Gold Potatoes sliced into 1/8" rounds
  • 2 cups Stella ®Fontinella Cheese freshly grated
  • 1/2 cup Stella ®Parmesan Cheese freshly grated, plus some extra for topping
  • 1 tsp Thyme fresh or dried (optional)


  1. Preheat oven to 400 degrees. Grease a 9x13 baking dish for later. Melt butter to a large saucepan, add in onions and cook for about 3-4 minutes. Add in garlic and cook for another minute. Stir in the flour until well combined. Slowly add in the stock and stir in until combined. Add milk, salt, pepper and thyme until mixed in well. Cook for about 2 minutes until the edge starts bubbling and thickening. (Try to avoid burning it). Remove from heat and set aside.

  2. Align half of the cut potatoes into the baking pan, pour half of the sauce on top and add 1 cup of the Fontinella cheese and all of the parmesan cheese. Repeat by layering the rest of the potatoes, sauce and Fontinella cheese.

  3. Cover up the pan with aluminum foil and bake on center rack for 30 minutes. Then remove the foil and bake for an additional 30 minutes until the potatoes are tender.

  4. Transfer the pan to a cooling rack and top with additional parmesan cheese. Serve warm!

Baked Scalloped Potatoes With Fontinella Cheese

Baked Scalloped Potatoes With Fontinella CheeseBaked Scalloped Potatoes With Fontinella CheeseBaked Scalloped Potatoes With Fontinella CheeseBaked Scalloped Potatoes With Fontinella CheeseBaked Scalloped Potatoes With Fontinella CheeseBaked Scalloped Potatoes With Fontinella Cheese

Your guests will surely love the time and effort you put into your special dish when they taste the delicious creation you made. Plus, cheese is a perfect topper or snack dish!

What are some ways that you love cheese during the holidays or special recipes? To find out more about all of the Stella® cheeses available to you and where you can buy them, click here.

Baked Scalloped Potatoes With Fontinella Cheese

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  1. Eryka wrote:

    girl this looks sooooo good!

    Published 11.22.18
  2. Charlotte Conley wrote:

    I noticed you referred to the cheese as “fontina” in places in the recipe, is it supposed to be ‘Fontinella”? Or fontina?

    Published 4.24.21
  3. Kim wrote:

    Good catch! It should be fontinella! I’ll update it now!

    Published 4.24.21
  4. Loretta Whatley wrote:

    Awesome Dish. I plan to make this again.

    Published 10.16.21