Three Cheese Scalloped Potatoes are comfort food at its best! Layers of tender potatoes are smothered in a creamy cheese sauce made with three delicious cheeses. Yum!
It’s cheesy, it’s creamy, and let’s be honest, potatoes have never tasted better! I love to serve this dish with a simple salad for a perfect dinner! 🥗
Key Ingredients & Substitutions
Potatoes: Russet potatoes are great for this dish because they’re starchy and result in a creamy texture. If you prefer, you can use Yukon Golds for a buttery flavor, or even red potatoes for a firmer texture.
Cheese: Sharp cheddar steals the show with its bold flavor. If you’re in a pinch, any cheese like mild cheddar or Monterey Jack works too. For mozzarella, you can use provolone, and instead of Parmesan, a similar hard cheese like Grana Padano could substitute well.
Heavy Cream: This makes the dish ultra-rich. For a lighter version, you can swap it for more milk or use half-and-half instead. Just keep in mind that the richness will decrease.
Butter and Flour: For a gluten-free option, use cornstarch or a gluten-free flour blend. This will still help thicken the sauce while keeping it delicious.
How Do I Ensure My Cheese Sauce is Smooth and Creamy?
Making a smooth cheese sauce can be tricky but is key to this recipe. The roux is important – it sets the foundation. Cook the flour and butter gently to avoid browning.
- Melt the butter over medium heat; add the flour while stirring to form a paste.
- Gradually add milk and heavy cream, whisking constantly to prevent lumps.
- Keep stirring until it thickens and bubbles. This prevents the cheese from clumping.
- Once your sauce is thick, remove it from heat before adding the cheese. This helps it melt smoothly without becoming grainy.
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 cups whole milk
- 1 cup heavy cream
- 1 cup sharp cheddar cheese, shredded
- ½ cup mozzarella cheese, shredded
- ½ cup Parmesan cheese, grated
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delightful recipe will take about 15 minutes for preparation and then about 1 hour of baking time. In total, you’ll need around 1 hour and 15 minutes to get those cheesy, delicious scalloped potatoes ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). While the oven heats up, take a moment to butter a large baking dish. This prevents the potatoes from sticking and adds a lovely flavor.
2. Prep the Potatoes:
Peel the russet potatoes. Using a mandoline or a sharp knife, slice them thinly, aiming for about 1/8 inch thick. Set these aside for now; we’ll layer them in the baking dish soon!
3. Make the Cheese Sauce:
In a medium saucepan over medium heat, melt the butter. Once melted, stir in the flour and cook for 1-2 minutes. This creates a smooth paste known as a roux. Be careful not to let it brown.
4. Add the Dairy:
Gradually whisk in the whole milk and heavy cream. Keep stirring until there are no lumps. Continue cooking and stirring until the sauce thickens and starts to bubble gently, which should take about 5-7 minutes.
5. Flavor the Sauce:
Take the saucepan off the heat and stir in the garlic powder, onion powder, salt, and pepper. This will give our cheese sauce an amazing flavor!
6. Mix in the Cheese:
Add the sharp cheddar, mozzarella, and half of the grated Parmesan cheese to your sauce. Stir until all the cheese melts and the sauce is nice and smooth. Yum!
7. Layer the Potatoes and Sauce:
Now, it’s time to assemble! Start with a layer of sliced potatoes at the bottom of the prepared baking dish. Pour a portion of the cheese sauce over the potatoes. Repeat this layering process until all the potatoes and sauce are used, making sure to finish with a top layer of cheese sauce.
8. Sprinkle with Parmesan:
Take the other half of the Parmesan cheese and sprinkle it evenly over the top layer of sauce. This will create a delicious, cheesy crust!
9. Bake the Dish:
Cover the dish with aluminum foil to keep the moisture in and bake for 35 minutes. Then, remove the foil and bake for an additional 25-30 minutes. Keep an eye on it; you want the top to be golden brown and bubbly, and the potatoes should be tender when pierced with a fork.
10. Rest and Garnish:
Let the scalloped potatoes sit for about 10 minutes before serving. This helps everything settle. Before you serve, sprinkle fresh parsley on top for a pop of color and flavor!
Enjoy your rich, creamy, and cheesy Three Cheese Scalloped Potatoes!
Can I Use Different Types of Potatoes?
Absolutely! While russet potatoes are great for their starchiness, you can also use Yukon Gold for a creamier texture or red potatoes for a firmer bite. Just keep in mind that cooking times may vary slightly depending on the potato’s density.
How Can I Make This Dish Gluten-Free?
To make this recipe gluten-free, substitute the all-purpose flour with cornstarch or a gluten-free flour blend. Simply whisk the cornstarch with a little cold milk before adding it to the melted butter to avoid clumps.
Can I Make the Cheese Sauce Ahead of Time?
Yes! You can prepare the cheese sauce a day in advance. Just keep it stored in an airtight container in the refrigerator. When ready to use, gently reheat it on the stove over low heat, whisking until smooth before layering with the potatoes.
How Should I Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place it in the oven at 350°F (175°C) until warmed through, or microwave individual portions. Cover with a damp paper towel in the microwave to maintain moisture.
