These Three Cheese Scalloped Potatoes are a warm hug in a dish! Layers of creamy potatoes meet delicious cheeses that melt together for a cheesy goodness that’s hard to resist.
Honestly, who can say no to a cheesy potato dish? I love making this for gatherings—everyone always goes back for seconds! Serve it with a salad for a yummy meal.
Key Ingredients & Substitutions
Potatoes: Russet potatoes are ideal for scalloped potatoes due to their starch content, which helps achieve that creamy texture. You can also use Yukon Golds for a buttery flavor or red potatoes for a firmer bite.
Cream & Milk: The combo of heavy cream and whole milk provides rich creaminess. If you’re looking for lighter options, half-and-half or whole milk alone can work, though the dish will be less rich. You can also use lactose-free milk if needed.
Cheese: I love the mix of sharp cheddar, Gruyère, and Parmesan for depth of flavor. You could swap Gruyère with Fontina and use any hard cheese in place of Parmesan, such as Pecorino Romano.
Butter & Flour: These create a roux for thickening the cheese sauce. If you’re avoiding gluten, try using cornstarch or a gluten-free flour blend instead.
Herbs & Spices: Garlic and onion powders add flavor, but you could fresh mince garlic and onion if you prefer. Fresh thyme can replace dried for an aromatic touch.
How Do You Make the Cheese Sauce Smooth and Creamy?
A key element in making your scalloped potatoes delicious is preparing a smooth cheese sauce. Follow these easy steps for a perfect result:
- Once you’ve melted the butter and whisked in the flour, cook it gently to make a roux. It should be bubbly without browning.
- Slowly pour in the heavy cream and milk while whisking constantly to prevent lumps. Keep whisking until it thickens slightly, about 3-5 minutes.
- Incorporate the spices and then add the cheese gradually, folding it in until melted. This ensures a creamy sauce without curdling.
Always taste and adjust the seasoning before layering with the potatoes, as this enhances the overall flavor of your dish!
How to Make Three Cheese Scalloped Potatoes
Ingredients You’ll Need:
For the Dish:
- 3 lbs russet potatoes, peeled and thinly sliced
For the Cheese Sauce:
- 2 cups heavy cream
- 1 cup whole milk
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme or fresh thyme leaves
- Salt and freshly ground black pepper, to taste
For the Cheese Topping:
- 1 cup sharp cheddar cheese, shredded
- 1 cup Gruyère cheese, shredded
- 1 cup Parmesan cheese, grated
For Garnish (Optional):
- Fresh parsley or thyme
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation time and around 1 hour for baking. Total time will be about 1 hour and 15 minutes. After baking, allow the dish to rest for 10 minutes before serving, making sure the flavors settle nicely.
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Dish:
Start by preheating your oven to 375°F (190°C). While that’s heating up, take your butter and grease a 9×13-inch baking dish (or a similar sized casserole dish) to prevent sticking.
2. Make the Cheese Sauce:
In a medium saucepan over medium heat, melt the butter. Once it’s melted and bubbly, whisk in the flour. Cook this mixture for about 1-2 minutes until it’s frothy, but be careful not to let it brown.
Now slowly whisk in the heavy cream and whole milk, stirring constantly to make sure everything is smooth. Keep whisking until your mixture thickens a bit, which should take about 3-5 minutes.
3. Flavor the Sauce:
Mix in the garlic powder, onion powder, thyme, salt, and pepper for flavor. Then carefully fold in ½ cup of each cheese (cheddar, Gruyère, and Parmesan) until they melt completely into your creamy sauce.
4. Layer the Potatoes:
Time to layer! Place half of the thinly sliced potatoes evenly in the bottom of your baking dish. Then pour half of your cheese sauce over the potatoes, spreading it out so everything is covered.
5. Repeat the Layers:
Do the same with the remaining potatoes, layering them on top and then pouring the rest of the cheese sauce over that. Finally, sprinkle the rest of the shredded cheddar, Gruyère, and Parmesan cheese on top.
6. Bake!
Cover your baking dish with aluminum foil and pop it into the oven for 45 minutes. After that, take off the foil and bake for an additional 20-25 minutes, or until the top is golden brown and bubbly, and the potatoes are tender when you poke them with a fork.
7. Rest and Serve:
Once out of the oven, let your scalloped potatoes sit for about 10 minutes before serving. This resting time allows the cheesy goodness to settle. Garnish with fresh parsley or thyme if you like, and enjoy this comforting dish as a side or even as a main course!
Enjoy your creamy, cheesy, and perfectly browned Three Cheese Scalloped Potatoes!
Can I Use Different Types of Cheese?
Absolutely! While the combination of sharp cheddar, Gruyère, and Parmesan is delicious, feel free to experiment. Fontina or mozzarella can be great substitutes for Gruyère, and any hard cheese can replace Parmesan, like Pecorino Romano.
How Do I Store Leftover Scalloped Potatoes?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place them in the oven at 350°F (175°C) until warmed through, or you can use the microwave, stirring occasionally to heat evenly.
Can I Prepare This Dish Ahead of Time?
Yes! You can assemble the scalloped potatoes and cheese sauce a day ahead. Just cover the dish tightly and refrigerate. When you’re ready to bake, allow it to come to room temperature for about 30 minutes before placing it in the oven.
Why Are My Scalloped Potatoes Watery?
If your dish ends up watery, make sure to slice your potatoes thinly and give them a little time to drain after washing. Additionally, ensure you’re cooking the cheese sauce long enough to thicken before layering it over the potatoes.
