Three Cheese Potatoes
Indulge in the ultimate comfort food with these velvety Three Cheese Potatoes, a luscious combination of Russet potatoes layered with Cheddar, Mozzarella, and Parmesan cheeses. This baked casserole masterpiece is infused with the rich flavors of garlic and a creamy butter sauce, making every bite irresistibly decadent. Perfectly golden and bubbly from the oven, this dish is a crowd-pleaser ideal for holiday feasts, weeknight dinners, or special occasions. With its simple prep, classic ingredients, and show-stopping presentation, these cheesy scalloped potatoes will quickly become a family favorite. Garnish with fresh parsley for an elegant finish, and savor the creamy, cheesy goodness in every forkful!
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Recipe Information
Ingredients
- 6 medium Russet potatoes
- 4 tablespoons Unsalted butter
- 2 cloves Garlic, minced
- 1.5 cups Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Cheddar cheese, shredded
- 1 cup Mozzarella cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish lightly with butter or non-stick cooking spray.
Peel the potatoes and slice them into thin rounds, approximately 1/8-inch thick. Use a mandoline slicer for even cuts, if available.
In a medium saucepan over medium heat, melt the butter. Add the minced garlic and sauté for 1-2 minutes until fragrant, but not browned.
Slowly pour the heavy cream into the saucepan, stirring constantly. Add salt and black pepper and continue to stir until the mixture is warm but not boiling.
Remove the saucepan from heat and set aside.
Arrange one-third of the sliced potatoes in an even layer across the bottom of the greased baking dish.
Sprinkle one-third of the Cheddar, Mozzarella, and Parmesan cheeses over the potato layer.
Repeat the layers two more times, finishing with the remaining cheeses on top.
Pour the warm cream mixture evenly over the layered potatoes and cheeses in the baking dish.
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the foil and bake uncovered for an additional 20 minutes, or until the potatoes are tender and the cheese is bubbly and golden brown.
Let the dish cool for 5-10 minutes before sprinkling with fresh parsley (if using) and serving.
Nutrition Facts
Calories |
446 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.2 g | 39% | |
| Saturated Fat | 18.7 g | 93% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 542 mg | 24% | |
| Total Carbohydrate | 29.1 g | 11% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 1.3 g | ||
| Protein | 12.6 g | 25% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 274 mg | 21% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 701 mg | 15% | |
*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.
