These Three Cheese Scalloped Potatoes are a creamy and cheesy delight! Made with layers of thinly sliced potatoes, they’re baked to perfection with a trio of tasty cheeses for a rich flavor.
Honestly, who can resist that gooey, bubbly cheese on top? I always find myself going back for seconds, maybe thirds! Pair it with a salad for a great meal.
Key Ingredients & Substitutions
Russet Potatoes: These are perfect for scalloped potatoes due to their starchy texture that creates a creamy finish. If you want, you can use Yukon Gold potatoes instead; they have a buttery flavor and hold their shape well.
Cheeses: Sharp cheddar adds a nice tang, while Gruyère contributes a nutty, rich flavor. If you can’t find Gruyère, swap it with Emmental or even a mild provolone. For a lighter option, a mix of mozzarella and gouda works too!
Butter and Flour: These form the base for a roux, giving your sauce body and thickness. If you’re looking for a dairy-free version, try using coconut oil or a plant-based butter alternative and a gluten-free flour like rice flour.
Milk: Whole milk makes for a rich sauce, but you can use 2% or even unsweetened almond milk for a lighter alternative. If you’re avoiding dairy, a cashew or oat milk will work well too.
Seasonings: Garlic and onion powders are great for adding depth. If you want a fresh twist, try sautéing minced garlic and onion in the butter before adding the flour. It really enhances the flavor of the sauce!
How Do I Make Sure My Cheese Sauce is Smooth?
The key to a silky cheese sauce is all about the roux. First, melt your butter over medium heat. Here are some steps to get it just right:
- Mix in the flour and stir constantly for 1-2 minutes until it’s golden, which forms your roux.
- When adding milk, do it slowly while whisking vigorously. This prevents lumps. A whisk is your best friend here!
- Once it starts to thicken, don’t stop whisking. Cook for about 5-7 minutes until it coats the back of a spoon.
- Finally, add the cheese off the heat to avoid scorching. Stir until it’s all melted and smooth!
How to Make Three Cheese Scalloped Potatoes
Ingredients You’ll Need:
For the Dish:
- 3 pounds russet potatoes, peeled and thinly sliced
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 ½ cups whole milk
- 1 cup sharp cheddar cheese, shredded
- 1 cup Gruyère cheese, shredded
- ½ cup Parmesan cheese, grated
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delightful scalloped potatoes recipe will take about 15 minutes to prep and around 1 hour and 15 minutes to cook. After that, let it cool for 5-10 minutes before garnishing and serving. Perfect for a cozy meal!
Step-by-Step Instructions:
1. Preheat & Prepare the Baking Dish:
Begin by preheating your oven to 375°F (190°C). While it heats up, take a 9×13 inch or oval baking dish and butter the bottom and sides to help prevent sticking later on.
2. Make the Roux:
Next, melt the butter in a medium saucepan over medium heat. Once melted, stir in the flour. Cook this mixture for about 1-2 minutes, stirring constantly until it takes on a light golden color; this is called a roux!
3. Whisk in the Milk:
Slowly add the milk to your roux while whisking steadily. Keep whisking to prevent any lumps from forming. Continue to cook the sauce for about 5-7 minutes, until it thickens and can nicely coat the back of a spoon.
4. Add the Cheeses:
Once thick, remove your sauce from the heat and stir in the shredded cheddar and Gruyère cheeses. Mix until melted and smooth. Season this cheesy goodness with garlic powder, onion powder, salt, and black pepper to taste.
5. Layer the Potatoes:
Start layering by arranging half of the sliced potatoes evenly in the bottom of your prepared baking dish. Pour half of the cheese sauce over the potatoes. Repeat this step with the rest of the potatoes and cheese sauce, making sure everything is well covered.
6. Add the Topping:
To finish it off, sprinkle the grated Parmesan cheese evenly over the top of the layered potatoes and sauce. This will add a nice crispy layer once baked.
7. Bake:
Cover your dish with foil and pop it in the oven for 45 minutes. After that, take off the foil and bake for an additional 25-30 minutes. You’ll know it’s done when the potatoes are tender and the top is golden brown and bubbly!
8. Cool and Serve:
Once removed from the oven, let your scalloped potatoes cool for about 5-10 minutes. This helps everything firm up a little. Then, garnish with freshly chopped parsley before serving. Enjoy this creamy, cheesy treat!
Can I Use Other Potatoes for This Recipe?
Yes! While russet potatoes are ideal for their starchiness, you can substitute them with Yukon Gold potatoes for a creamier texture or red potatoes for a slightly firmer bite.
What If I Don’t Have Gruyère Cheese?
No problem! You can replace Gruyère with Emmental cheese, which has a similar flavor. Alternatively, a mild provolone or even mozzarella will work in a pinch, though the flavor will be milder.
Can I Make This Recipe Ahead of Time?
Absolutely! You can assemble the scalloped potatoes in advance and store them in the fridge for up to 24 hours before baking. Just make sure to cover them tightly with foil or wrap to prevent drying out.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 350°F (175°C) until warmed through, adding a splash of milk if the sauce seems thick.
