3 Cheese Potatoes
Indulge in pure comfort with this savory 3 Cheese Potatoes recipe, a dreamy combination of thinly sliced Russet potatoes enveloped in a creamy, from-scratch cheese sauce featuring sharp cheddar, nutty Gruyere, and rich Parmesan. Perfectly baked until golden and bubbly, these layered potatoes deliver the ultimate balance of gooey, cheesy decadence and tender, flavorful bites. A sprinkle of garlic powder and a touch of fresh parsley elevate this dish to dinner-table perfection, making it an impeccable choice for holidays, potlucks, or hearty weeknight meals. With just 20 minutes of prep, this cheesy potato casserole is easy to make and destined to become a family favorite.
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Recipe Information
Ingredients
- 6 medium Russet potatoes
- 4 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 2 cups Whole milk
- 1 cup Sharp cheddar cheese, shredded
- 1 cup Gruyere cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Garlic powder
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
- 1 as needed Cooking spray
Instructions
Preheat your oven to 375°F (190°C). Lightly spray a 9x13-inch baking dish with cooking spray.
Peel the potatoes and slice them thinly into 1/8-inch rounds using a sharp knife or mandoline. Rinse the slices in cold water to remove excess starch and pat them dry with paper towels.
In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, stirring constantly, until it forms a smooth roux.
Gradually whisk in the milk, ensuring there are no lumps. Bring the mixture to a simmer, stirring constantly, until it thickens (about 3-4 minutes).
Mix in 3/4 cup of shredded cheddar, 3/4 cup of shredded Gruyere, and 1/4 cup of grated Parmesan, reserving the rest of the cheese for the topping. Stir until the cheese is fully melted and the sauce is smooth.
Season the sauce with salt, black pepper, and garlic powder. Taste and adjust seasoning as needed.
Layer one-third of the potato slices evenly in the prepared baking dish. Pour one-third of the cheese sauce over the potatoes and spread it evenly. Repeat with two more layers of potatoes and cheese sauce.
Sprinkle the remaining cheddar, Gruyere, and Parmesan cheeses on top of the final layer of potatoes.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for another 15-20 minutes, or until the top is golden and bubbly, and the potatoes are tender when pierced with a fork.
Let the dish rest for 5-10 minutes before serving. Garnish with chopped parsley if desired.
Nutrition Facts
Calories |
2821 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.1 g | 190% | |
| Saturated Fat | 89.1 g | 446% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 463 mg | 154% | |
| Sodium | 4904 mg | 213% | |
| Total Carbohydrate | 268.8 g | 98% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 35.7 g | ||
| Protein | 124.5 g | 249% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 3115 mg | 240% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 6872 mg | 146% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
