Scalloped Potatoes with Three Cheeses
Indulge in the ultimate comfort food with this decadent recipe for Scalloped Potatoes with Three Cheeses. Perfectly thin-sliced Russet potatoes are layered with a creamy garlic-infused sauce and an irresistible trio of Gruyère, sharp cheddar, and Parmesan cheeses. Baked to golden, bubbly perfection, this dish is as visually stunning as it is delicious. Ideal as a side for holiday feasts or family dinners, this recipe’s velvety texture and robust flavor make it an unforgettable crowd-pleaser. Garnish with fresh parsley for a pop of color and extra flavor. With just 20 minutes of prep and simple layering techniques, these cheesy scalloped potatoes are an elegant yet easy addition to your table.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 2 cups Heavy cream
- 1 cup Whole milk
- 2 teaspoons Salt
- 1 teaspoon Freshly ground black pepper
- 1 teaspoon Garlic powder
- 1 cup Gruyère cheese, shredded
- 1 cup Sharp cheddar cheese, shredded
- 1 cup Parmesan cheese, grated
- 1 tablespoon Unsalted butter
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Grease a 9x13-inch baking dish with the unsalted butter and set aside.
Peel the potatoes and thinly slice them into rounds about 1/8-inch thick. Try to keep the slices uniform for even cooking.
In a medium saucepan, combine the heavy cream, whole milk, salt, pepper, and garlic powder. Heat over medium heat until just warm, but do not let it boil.
Layer one-third of the potato slices evenly in the prepared baking dish.
Sprinkle one-third of the Gruyère cheese, cheddar cheese, and Parmesan cheese over the potato layer.
Pour one-third of the warmed cream mixture over the cheese and potatoes.
Repeat the process two more times, creating three layers in total. Ensure the top layer is evenly covered with cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes.
Remove the foil and bake uncovered for an additional 25-30 minutes, or until the top is golden brown and the potatoes are fork-tender.
Let the scalloped potatoes rest for 10 minutes before serving. This allows the sauce to set slightly.
Garnish with freshly chopped parsley (optional) and serve warm.
Nutrition Facts
Calories |
4236 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 276.0 g | 354% | |
| Saturated Fat | 167.6 g | 838% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 860 mg | 287% | |
| Sodium | 8026 mg | 349% | |
| Total Carbohydrate | 283.5 g | 103% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 25.8 g | ||
| Protein | 135.8 g | 272% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 3278 mg | 252% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 7414 mg | 158% | |
*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.
