These Three Cheese Scalloped Potatoes are super creamy and cheesy! Layers of tender potatoes, plus a mix of three delicious cheeses, make each bite a cheesy delight.
Honestly, how can you resist that cheesy goodness? I love serving these with dinner—they disappear fast! Plus, they’re pretty easy to whip up and perfect for sharing with friends.
Key Ingredients & Substitutions
Potatoes: Russet potatoes are fantastic for this dish because they’re starchy, which helps achieve that creamy texture. You can use Yukon Gold potatoes if you want a slightly sweeter flavor and a buttery texture instead!
Milk & Cream: Whole milk and heavy cream create a rich sauce. If you need a lighter version, you can substitute low-fat milk or a non-dairy milk, but go for unsweetened varieties like almond or oat for the best flavor.
Butter & Flour: The combination of butter and flour creates a roux, essential for thickening the sauce. If you’re avoiding gluten, you can use gluten-free all-purpose flour as a substitute. Margarine also works if you’re looking for a dairy-free option.
Cheeses: Sharp cheddar, Gruyère, and Parmesan create depth of flavor. If you can’t find Gruyère, try using Swiss or even Fontina. For a vegan version, you can use plant-based cheese alternatives, but the taste will differ.
How Do I Make a Lumpy Cheese Sauce Smooth?
Creating a smooth cheese sauce can be tricky. The key is to add liquids slowly and whisk continuously. Here’s how:
- Melt the butter and whisk in the flour until it forms a paste (roux) with no lumps!
- Gradually pour in the milk and cream while whisking constantly. This prevents lumps from forming and helps the sauce thicken evenly.
- Keep stirring until the sauce coats the back of a spoon. If lumps do form, you can blend the sauce using an immersion blender for a quick fix.
Careful attention to this step ensures that your scalloped potatoes turn out creamy and delightful!
How to Make Three Cheese Scalloped Potatoes
Ingredients You’ll Need:
For the Potatoes:
- 3 lbs russet potatoes, peeled and thinly sliced
For the Cheese Sauce:
- 3 cups whole milk
- 1 cup heavy cream
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 1 cup sharp cheddar cheese, shredded
- 1 cup Gruyère cheese, shredded
- 1 cup Parmesan cheese, grated (plus extra for topping)
For Garnish:
- Fresh parsley or thyme (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and around 1 hour of cooking time, including 45 minutes covered with foil and an additional 20-25 minutes uncovered. Plus, you should let it rest for 10 minutes before serving. So, in total, plan for around 1 hour and 25 minutes to enjoy your cheesy creation!
Step-by-Step Instructions:
1. Prepare the Oven and Dish:
Preheat your oven to 375°F (190°C). While the oven warms up, lightly grease a large baking dish with butter to prevent sticking. This will help make cleanup a breeze later!
2. Make the Cheese Sauce:
In a medium saucepan over medium heat, melt the butter. Once it’s melted, whisk in the flour and cook for about 1-2 minutes until the mixture is bubbly and lightly golden—this is your roux! Now, slowly whisk in the milk and cream. Keep whisking to avoid any lumps. Cook this mixture, stirring frequently, until it thickens enough to coat the back of a spoon, about 5-7 minutes.
3. Season the Sauce:
Take the sauce off the heat and stir in the garlic powder, onion powder, salt, and pepper. Now, add in all the cheeses except for a bit of Parmesan, mixing until everything is melted and smooth. Your delicious cheese sauce is ready!
4. Layer the Potatoes:
Begin layering! Start with a layer of sliced potatoes in your greased baking dish, slightly overlapping each slice. Once you have your first layer, pour some of the cheese sauce over it, spreading it out evenly.
5. Continue Layering:
Repeat this process, alternating layers of potatoes and cheese sauce until you’ve used up all the potatoes and sauce. Make sure to end with a layer of sauce on top—this is where you’ll sprinkle the reserved Parmesan cheese for a delightful crust!
6. Bake to Perfection:
Cover the baking dish with foil and place it in the oven. Bake for 45 minutes. After that time, carefully remove the foil and continue baking for another 20-25 minutes, or until the potatoes are tender and the top is golden brown and bubbly. Your kitchen should smell amazing!
7. Rest and Serve:
Once done, take the scalloped potatoes out of the oven and let them rest for about 10 minutes. This helps the dish set a bit, making it easier to serve. Before you dig in, feel free to garnish with fresh parsley or thyme for a pop of color and flavor.
Now, enjoy your creamy, cheesy scalloped potatoes—a perfect side for any meal!
Can I Use Other Types of Potatoes?
Absolutely! While russet potatoes are great for their starchiness, you can use Yukon Gold for a creamier texture or red potatoes for a firmer bite. Just make sure to slice them thinly for even cooking!
What Should I Do If My Cheese Sauce Is Lumpy?
If you find lumps in your cheese sauce, don’t worry! An immersion blender can quickly smooth it out. Just blend it right in the pot until creamy. Alternatively, you can strain the sauce to remove any lumps.
Can I Make This Recipe Ahead of Time?
Yes, you can! Prepare the scalloped potatoes up to the baking step, cover with foil, and refrigerate for up to 24 hours. Just add an extra 10-15 minutes to the baking time since it’ll be starting from cold.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm in the oven at 350°F (175°C) until heated through, or microwave in individual portions for convenience.