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
Scale
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.
