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Three-Cheese Scalloped Potatoes

Three-Cheese Scalloped Potatoes

This Three-Cheese Scalloped Potatoes recipe is an oldie but goodie. It made its debut in my first ebook As Seen on IG a couple of years ago and is one of the most popular recipes in the books, according to the responses I’ve gotten.

I’ve rewritten it just a bit – I tell you guys often but I’ve gotten SO MUCH better at writing recipes since this whole thing began omg – but the ingredients are the same as they are in the book.

Three-Cheese Scalloped Potatoes

Three-Cheese Scalloped Potatoes Ingredients

Feel free to jump to the full recipe, but here are useful notes about the ingredients you will need to make this Three-Cheese Scalloped Potatoes recipe:

  • Yukon Gold potatoes: My preferred potato for scalloped potatoes, being slightly waxy and slightly starchy. Red potatoes in my opinion are too waxy, so if you need to substitute I’d go with russet. You need the starch to thicken the sauce.
  • Yellow onion, garlic cloves: Our fresh flavorings. You can substitute onion and garlic powder if you’d like.
  • Heavy cream: Half-and-half or even whole milk would work here, but unless you want a very loose (watery) sauce, I’d increase the butter and flour by one full tablespoon each.
  • Sharp white cheddar, gruyere, aged parmesan: This mix of cheeses is just too good. Everyone (even me and my youngest who aren’t big on cheese) loveees this combination.
  • Salted butter, flour: These two make up our roux, which will thicken our sauce. Any flour will do, and unsalted butter is fine.
  • Seasoned salt, cracked black pepper: The only two dry seasonings called for in this whole Three-Cheese Scalloped Potatoes recipe! Sometimes I’ll sprinkle paprika and/or turmeric over the top for color, but that’s optional.
Three-Cheese Scalloped Potatoes

How to Make Three-Cheese Scalloped Potatoes 

Full instructions are included in the recipe below, but here is a basic overview of what you’ll need to do, along with some important tidbits to help you make the most of this Three-Cheese Scalloped Potatoes recipe:

  • Get ready to make the Three-Cheese Scalloped Potatoes. Use a mandoline or a sharp knife to slice your potatoes into super thin slices. Stir your cheeses together in a mixing bowl, and set that aside along with a greased 9×13″ baking dish. Preheat the oven to 350°F.
  • Build the sauce. Place a medium saucepan over medium-high heat and melt the butter. Add your onions and cook until they become translucent and soft: about 7 minutes. When the onions have softened and deepened slightly in color, stir in the garlic and cook for two more minutes. Sprinkle the flour over the onions and garlic. Stir together. A thick, chalky paste will form, which should develop into a roux with a few more stirs: if it remains chalky, add a teaspoon of butter or oil and stir that in. Cook for 2-3 minutes, just until the flour taste has been exorcised. Now, gradually whisk in the heavy cream. Stir until the roux has been completely worked into the liquid – the only lumps that remain should be the onions and garlic. Season with seasoned salt and black pepper, then reduce the heat to medium-low and let the sauce simmer until reduced and slightly thickened, about 7 minutes or so. After the sauce has thickened stir half of the shredded cheese. Stir until completely melted, then remove the pan from heat. 
  • Layer the Three-Cheese Scalloped Potatoes. Return to your prepared baking dish. Spoon about half a cup of the cheese sauce into the bottom, and use your spoon to spread it around in an even layer. Next, arrange a layer of sliced potatoes. Make sure there are no spaces or gaps, and that there is an even layer of potatoes completely covering the sauce. Then, sprinkle a small amount of cheese – very small, most of the cheese should be sprinkled on top – over the potatoes. Follow this with another layer of sauce, and another layer of potatoes. You’re going to repeat this process until you’re out of sauce and potatoes and pay attention so that you end up with sauce on top. You might need to adjust how much you’re adding to each layer. Once you’ve layered all the sauce and potatoes use all of the remaining cheese to cover the surface
  • Bake the Three-Cheese Scalloped Potatoes. Place the baking dish on a baking sheet to catch any spillage, and cover the baking dish tightly with aluminum foil. Place in the center of the oven and bake for 45 minutes, then remove the foil. Continue baking, uncovered, for 25 minutes, or until browned and bubbling around the edges. Let the potatoes rest for 10-15 minutes before diving in so they have time to set. Dassit! 
Three-Cheese Scalloped Potatoes

What To Serve With Three-Cheese Scalloped Potatoes

You can make endless variations with this Three-Cheese Scalloped Potatoes recipe, so please feel free to customize yours to taste!  For example, you could…

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Three-Cheese Scalloped Potatoes

Three-Cheese Scalloped Potatoes


  • Author: María
  • Total Time: 1 hour 30 minutes
  • Yield: 8 1x

Ingredients

Scale
  • 1 1/2 lbs Yukon Gold potatoes
  • 1/2 small yellow onion, thinly sliced
  • 3 garlic cloves, minced
  • 2 C heavy cream
  • 1 C gruyere, shredded
  • 1/2 C parmesan cheese, grated
  • 2 tbsp salted butter
  • 2 tbsp flour
  • 1 1/2 tsp seasoned salt
  • 1/2 tsp cracked black pepper

Instructions

  1. Use a mandoline or a sharp knife to slice your potatoes into super thin slices. Stir your cheeses together in a mixing bowl, and set that aside along with a greased 9×13″ baking dish
  2. Preheat the oven to 350°F and place a medium saucepan over medium-high heat and melt the butter. Add your onions and cook until they become translucent and soft, about 7 minutes. When the onions have softened and deepened slightly in color, stir in the garlic and cook for two more minutes. 
  3. Sprinkle the flour over the onions and garlic. Stir together. A thick, chalky paste will form, which should develop into a roux with a few more stirs: if it remains chalky, add a teaspoon of butter or oil and stir that in. Cook for 2-3 minutes, just until the flour taste has been exorcised. 
  4. Now, gradually whisk in the heavy cream. Stir until the roux has been completely worked into the liquid – the only lumps that remain should be the onions and garlic. Season with seasoned salt and black pepper, then reduce the heat to medium-low and let the sauce simmer until reduced and slightly thickened, about 7 minutes or so. 
  5. After the sauce has thickened stir half of the shredded cheese. Stir until completely melted, then remove the pan from heat. 
  6. Return to your prepared baking dish. Spoon about half a cup of the cheese sauce into the bottom, and use your spoon to spread it around in an even layer. Next, arrange a layer of sliced potatoes. Make sure there are no spaces or gaps, and that there is an even layer of potatoes completely covering the sauce. Then, sprinkle a small amount of cheese – very small, most of the cheese should be sprinkled on top – over the potatoes. 
  7. Follow this with another layer of sauce, and another layer of potatoes. You’re going to repeat this process until you’re out of sauce and potatoes and pay attention so that you end up with sauce on top. You might need to adjust how much you’re adding to each layer. Once you’ve layered all the sauce and potatoes use all of the remaining cheese to cover the surface
  8. Place the baking dish on a baking sheet to catch any spillage, and cover the baking dish tightly with aluminum foil. Place in the center of the oven and bake for 45 minutes, then remove the foil. Continue baking, uncovered, for 25 minutes, or until browned and bubbling around the edges. 
  9. Let the potatoes rest for 10-15 minutes before diving in so they have time to set. Dassit! 
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 15 minutes
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