These Three Cheese Scalloped Potatoes are creamy, cheesy, and oh-so-comforting! Made with layers of tender potatoes and three types of cheese, they’re perfect for any meal.
What I love most is the gooey, melted cheese goodness that brings everything together. Plus, they’re easy to make—just slice, layer, and bake! You’ll want to share, but good luck with that! 😄
Key Ingredients & Substitutions
Potatoes: Russet potatoes are perfect for this dish due to their starchy texture. You can replace them with Yukon Gold potatoes for a creamier texture, but avoid waxy potatoes like red ones as they don’t hold up as well.
Cheese: Sharp cheddar adds a strong flavor, while Gruyère brings a nutty taste. If you’re short on cheese, try using more cheddar or even mozzarella for a milder flavor. For a vegan option, swap cheese for a plant-based alternative and use cashew cream instead of dairy.
Heavy Cream: Adds richness to the dish. If you want to cut down on fat, you can use all whole milk instead. Some people even mix in sour cream for a tangy flavor.
Thyme: Fresh thyme is great for a pop of flavor. If you don’t have fresh, dried thyme works too, but use less as it’s more concentrated. For something different, rosemary can be a wonderful alternative.
How Do I Make a Smooth Cheese Sauce?
Making a smooth cheese sauce is crucial for creamy scalloped potatoes. It starts with the roux, so pay close attention here!
- Melt the butter over medium heat and add minced garlic, cooking briefly for aroma.
- Stir in flour and cook for 2 minutes to cook off the raw taste.
- Gradually whisk in milk and cream, cooking until thickened. Stir constantly to avoid lumps.
- Remove from heat and stir in cheeses until melted and smooth.
Remember, low and slow is your best friend here! Patience leads to creaminess.
How to Make Three Cheese Scalloped Potatoes
Ingredients You’ll Need:
For the Potato Layer:
- 3 pounds russet potatoes, peeled and thinly sliced
For the Cheese Sauce:
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 ½ cups whole milk
- 1 cup heavy cream
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded Gruyère cheese
- 1 cup shredded Parmesan cheese, divided
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
For Garnish:
- 1 teaspoon dried thyme or fresh thyme leaves (optional)
How Much Time Will You Need?
This recipe takes about 30 minutes to prepare and around 1 hour to bake, giving you a total of about 1 hour and 30 minutes from start to finish. You’ll enjoy layers of tender potatoes and creamy cheese sauce ready to delight your taste buds!
Step-by-Step Instructions:
1. Prepare the Oven and Baking Dish:
First things first, preheat your oven to 375°F (190°C). While that’s warming up, go ahead and grease a 9×13 inch baking dish or a similar-sized gratin dish with a bit of butter so nothing sticks!
2. Slice the Potatoes:
Next, take your peeled russet potatoes and slice them thinly—about 1/8 inch thick. Using a mandoline slicer helps make this super easy and uniform, but a sharp knife will work too if you’re careful!
3. Make the Cheese Sauce:
In a medium saucepan over medium heat, melt the butter. Once it’s melted, add the minced garlic and sauté for about 1 minute until it’s fragrant. Then, sprinkle in the flour and cook for another 2 minutes while whisking constantly. This is called making a roux!
4. Add the Milk and Cream:
Slowly whisk in the whole milk and heavy cream, stirring continuously. Keep this up for about 5-7 minutes until the sauce thickens nicely!
5. Cheese It Up:
Now, take the saucepan off the heat and stir in the shredded cheddar and Gruyère cheeses, along with half of the Parmesan cheese. Keep mixing until it’s all melted and smooth. Don’t forget to add the salt and pepper to liven things up!
6. Layer the Dish:
Start by arranging a layer of the sliced potatoes evenly across the bottom of your greased baking dish. Pour a nice portion of that cheesy goodness over the potatoes, making sure to cover them well. Repeat this layering process until all potatoes and sauce are used, finishing with the cheese sauce on top.
7. Sprinkle with Parmesan:
Take the remaining Parmesan cheese and sprinkle it evenly over the top so it can get all melty and delicious while baking.
8. Bake:
Cover your dish with aluminum foil and pop it in the preheated oven. Bake for 45 minutes. Then, carefully remove the foil and bake for an additional 25-30 minutes until the top is golden brown and bubbly, and you can easily pierce the potatoes with a fork.
9. Cool and Garnish:
Once it’s done, let the scalloped potatoes cool for about 10 minutes before serving. If you’d like, garnish with fresh thyme leaves for a lovely touch!
Enjoy your creamy, cheesy Three Cheese Scalloped Potatoes!
Can I Use Different Types of Potatoes?
Yes! While russet potatoes are ideal due to their starchiness, you can use Yukon Gold potatoes for a creamier texture. Just avoid waxy varieties like red potatoes since they won’t hold up well in this dish.
Can I Make This Recipe Ahead of Time?
Absolutely! You can assemble the dish a day in advance, cover it with foil, and refrigerate. Just be sure to let it sit at room temperature for about 30 minutes before baking it, and adjust the baking time as needed.
How Should I Store Leftover Scalloped Potatoes?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover and warm them in the oven at 350°F (175°C) until heated through, or you can microwave individual portions for convenience.
Can I Use Low-Fat Dairy Products?
You can substitute whole milk and heavy cream with lower-fat options, like 2% milk or half-and-half. Just keep in mind that the dish may be less rich and creamy as a result!
