If you are ready to treat yourself and your loved ones to a truly comforting and luscious dish, this Indulgent Scalloped Potatoes with Three Cheeses Recipe is exactly what you need. It’s a decadent, creamy casserole layered with tender Yukon Gold potatoes and a heavenly blend of sharp cheddar, nutty Gruyère, and savory Parmesan cheeses. Every bite melts in your mouth, bringing together rich flavors and a velvety texture that will have everyone asking for seconds. Whether it’s a holiday feast or a cozy family dinner, this recipe is your golden ticket to pure satisfaction.
Ingredients You’ll Need
Gathering simple yet essential ingredients is the first step toward this cheesy masterpiece. Each one plays an important role in creating the perfect balance of creaminess, flavor, and that irresistible golden crust.
- Yukon Gold Potatoes: Their creamy texture and thin skins make them perfect for thin slicing and layering.
- Unsalted Butter: Used to grease the baking dish and create a smooth roux for the cheese sauce.
- All-Purpose Flour: This helps thicken the sauce to a luscious consistency, but feel free to use gluten-free flour if preferred.
- Whole Milk: Adds creaminess and depth to the sauce; almond milk works well if you want a lactose-free option.
- Heavy Cream: Brings richness and a silky texture that makes this dish truly indulgent.
- Garlic Powder: Boosts flavor with a subtle savory punch throughout the dish.
- Onion Powder: Adds a mild sweetness and earthiness without overpowering the cheese.
- Salt and Pepper: Essential seasonings that enhance and balance every ingredient.
- Sharp Cheddar Cheese: Provides a vibrant, tangy sharpness that’s classic and crowd-pleasing.
- Gruyère Cheese: Offers a smooth melt and nutty complexity that elevates the flavor.
- Parmesan Cheese: Sprinkled on top for a crisp, golden, savory finish that makes your scalloped potatoes shine.
How to Make Indulgent Scalloped Potatoes with Three Cheeses Recipe
Step 1: Prepare the Oven and Dish
Begin by preheating your oven to 375°F (190°C) to get it ready for baking. Generously grease the bottom and sides of a baking dish with unsalted butter. This prevents sticking and adds a subtle buttery flavor to every bite.
Step 2: Slice the Potatoes
Take 4 cups of Yukon Gold potatoes and slice them into 1/8-inch thick rounds. Thin, even slices are key to achieving that perfect tender bite while allowing the cheese sauce to coat each layer beautifully.
Step 3: Make the Cheese Sauce
In a medium saucepan, melt some unsalted butter over medium heat. Whisk in 1/4 cup of all-purpose flour to create a roux that will thicken your sauce perfectly. Slowly add 2 cups of whole milk and 1 cup of heavy cream, whisking continuously until smooth and thickened to a velvety consistency.
Step 4: Season and Add Cheese
Mix in garlic powder, onion powder, salt, and pepper carefully to taste. Then stir in the shredded sharp cheddar and Gruyère cheeses, allowing them to melt into a smooth, luscious sauce that promises rich flavor in every layer.
Step 5: Layer and Assemble
Start by placing half of the sliced potatoes in the greased baking dish in an even layer. Pour half of your cheese sauce over this potato layer, making sure it seeps through to coat the slices thoroughly. Repeat the layering process with the remaining potatoes and cheese sauce. Finally, sprinkle the grated Parmesan cheese on top to build that irresistible, golden crust.
Step 6: Bake to Perfection
Cover the dish tightly with aluminum foil and bake for 40 minutes to let the potatoes soften and the flavors meld. Then, remove the foil and bake uncovered for another 25 to 30 minutes until the top is beautifully golden brown and bubbly. Once out of the oven, give it 10 minutes to cool slightly, so it sets perfectly before serving.
How to Serve Indulgent Scalloped Potatoes with Three Cheeses Recipe
Garnishes
To add a fresh pop of color and texture, scatter some chopped fresh parsley or chives over the hot scalloped potatoes just before serving. A light dusting of paprika can also add a warm hue that makes the dish even more inviting.
Side Dishes
This dish pairs wonderfully with roasted vegetables, a crisp green salad, or even some savory grilled meats. Its rich, creamy nature means balancing it with something light and bright is a great way to round out the meal.
Creative Ways to Present
For dinner parties or special occasions, serve individual portions in small ramekins for an elegant touch. You could also layer the potatoes in a clear glass baking dish to show off the beautiful layers of cheese and potato, making it as visually delightful as it is delicious.
Make Ahead and Storage
Storing Leftovers
After enjoying your meal, promptly refrigerate any leftovers in an airtight container. Your scalloped potatoes will keep beautifully for up to 3 days, making them ideal for quick meals later in the week.
Freezing
If you’d like to freeze your Indulgent Scalloped Potatoes with Three Cheeses Recipe, allow the dish to cool completely, then cover tightly with plastic wrap and aluminum foil. Frozen, the casserole should maintain its quality for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating
To reheat, cover the dish with foil and bake at 350°F (175°C) until warmed through, about 20 to 30 minutes. Removing the foil during the last few minutes helps refresh that golden, bubbly top we all adore.
FAQs
Can I use other types of cheese for this recipe?
Absolutely! While sharp cheddar, Gruyère, and Parmesan create a classic flavor trio, you can experiment with cheeses like fontina, mozzarella, or even a smoky gouda to put your personal spin on the dish.
How do I make this recipe dairy-free?
Substitute the milk and heavy cream with plant-based alternatives such as almond or oat milk and use vegan butter. Opt for dairy-free cheese shreds for the sauce, and the dish will remain creamy and delicious.
What’s the best way to slice potatoes evenly?
Using a mandoline slicer helps create consistent, thin slices which ensures even cooking and a beautiful texture for your scalloped potatoes.
Can I prepare this dish ahead of time before baking?
Yes! Assemble the dish as instructed, cover tightly, and refrigerate for up to 24 hours before baking. Just add a little extra baking time if you’re baking straight from the fridge.
What if my potatoes aren’t cooking through?
If you find the potatoes are still firm when the top is golden, cover the dish again and bake for an additional 10-15 minutes, or until the potatoes are tender when pierced with a fork.
Final Thoughts
There’s nothing quite like settling down with a warm, cheesy serving of this Indulgent Scalloped Potatoes with Three Cheeses Recipe to remind you of home and comfort. Its creamy layers and golden crust are sure to bring joy to your table, whether for a special gathering or a simple family dinner. I wholeheartedly encourage you to try this recipe—it’s an absolute delight that once made, will quickly become a cherished favorite.
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Indulgent Scalloped Potatoes with Three Cheeses Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 40 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
A rich and creamy scalloped potatoes recipe featuring a luscious three-cheese sauce made with sharp cheddar, Gruyère, and Parmesan. Perfectly sliced Yukon Gold potatoes are layered and baked to golden perfection, resulting in an indulgent side dish ideal for holiday dinners or comforting family meals.
Ingredients
Potatoes
- 4 cups Yukon Gold Potatoes (sliced into 1/8-inch thick rounds)
Cheese Sauce
- 2 tablespoons Unsalted Butter (for greasing the dish and roux)
- 1/4 cup All-Purpose Flour (substitute with gluten-free flour if needed)
- 2 cups Whole Milk (or almond milk for lactose-free option)
- 1 cup Heavy Cream (for richness)
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- to taste Salt
- to taste Pepper
- 1 cup Sharp Cheddar Cheese (shredded)
- 1 cup Gruyère Cheese (shredded)
- 1/2 cup Parmesan Cheese (grated)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the scalloped potatoes.
- Prepare Baking Dish: Grease the bottom and sides of your baking dish with unsalted butter to prevent sticking and add flavor.
- Slice Potatoes: Slice the Yukon Gold potatoes into 1/8-inch thick rounds ensuring even cooking and layering.
- Make Roux: In a medium saucepan, melt unsalted butter over medium heat, then whisk in the flour to form a smooth roux that will thicken the cheese sauce.
- Add Milk and Cream: Gradually pour in whole milk and heavy cream to the roux while whisking continuously until the mixture is smooth. Simmer the sauce until it thickens to a creamy consistency.
- Season Sauce: Stir in garlic powder, onion powder, salt, and pepper to season the cheese sauce perfectly.
- Add Cheeses: Mix in the shredded sharp cheddar and Gruyère cheeses, stirring until fully melted and the sauce is smooth and velvety.
- Layer Potatoes and Sauce: Arrange half of the sliced potatoes in the greased baking dish. Pour half of the cheese sauce evenly over the potatoes.
- Repeat Layers: Add the remaining potato slices and top with the remaining cheese sauce. Sprinkle grated Parmesan cheese over the top layer for a flavorful crust.
- Bake Covered: Cover the dish with aluminum foil and bake for 40 minutes to allow the potatoes to cook through.
- Bake Uncovered: Remove the foil and continue baking for another 25-30 minutes until the top is golden brown and bubbly.
- Rest and Serve: Let the scalloped potatoes cool for 10 minutes before serving to set the sauce and make slicing easier.
Notes
- For a gluten-free diet, substitute all-purpose flour with a gluten-free alternative.
- Use almond milk and omit heavy cream or find lactose-free alternatives for a lactose-free version.
- Slicing potatoes evenly ensures uniform cooking and texture.
- Letting the dish rest after baking helps the sauce to thicken and potatoes to firm up.
- Use a sharp cheddar for the best depth of flavor in the cheese sauce.
- Covering with foil during the initial baking prevents the top from burning while the potatoes cook through.
