Cheesy Buffalo Scalloped Potatoes

with Buffalo Wing Sauce
time: 30-60 minutes | serves: 1 to 8
  • 6 large russet potatoes, peeled, rinsed, dried and sliced thin
  • 1 small onion, chopped finely
  • 3 tbsp butter
  • 2 tbsp flour
  • 1 ½ cups heavy cream
  • 1 cup Sweet Baby Ray's Buffalo Wing Sauce
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 cups sharp cheddar cheese, shredded
  • 2 ½ cups pepper jack cheese, shredded
  • ½ cup grated parmesan cheese
  • Preheat oven to 350 degrees. Lightly grease a casserole dish.
  • Thinly slice potatoes into 1/4 inch sections.
  • In a medium saucepan, melt butter and sauté onions over medium heat until softened.
  • Add flour to sautéed onions. Wisk until a roux (or paste) has formed.
  • Slowly add heavy cream to the roux and whisk until smooth.
  • Add Sweet Baby Ray's Buffalo Wing Sauce to the cream mixture and stir to combine, and season with salt and pepper.
  • Continue stirring mixture until it is bubbly and has thickened.
  • Remove from the heat and add in 1/2 cup of pepper jack cheese and stir until you have a creamy sauce.
  • Evenly layer 1/3 of the potatoes on the bottom of the casserole dish.
  • Pour 1/3 of the sauce over the potatoes and spread evenly with the back of a spoon, sprinkle with cheddar cheese, parmesan cheese, and pepper jack cheese.
  • Continue to layer the potatoes, sauce, and cheese evenly until the casserole dish has been filled.
  • Once filled, top with the remaining cheese.
  • Cover dish with foil and bake for about 45 minutes.
  • Remove cover and continue to bake for an additional 15-20 minutes or until potatoes are tender, bubbly, and golden brown.
  • Remove from the oven and let the potatoes cool for about 10 minutes before serving.

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