Three-Cheese Scalloped Potatoes
Three-Cheese Scalloped Potatoes is a creamy, cheesy delight that will elevate any meal. Layers of tender Yukon Gold potatoes are smothered in a rich blend of sharp cheddar, Gruyère, and Parmesan cheeses, creating a comforting side dish that is sure to impress. Perfect for family gatherings, holiday feasts, or simply indulging in some comfort food, this recipe delivers restaurant-quality flavors with minimal effort. Get ready to wow your guests with this ultimate crowd-pleaser!
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: Serves 8
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3 large Yukon Gold potatoes (about 1.5 lbs), thinly sliced
- 1 cup sharp cheddar cheese, shredded
- 1 cup Gruyère cheese, shredded
- ½ cup Parmesan cheese, grated (plus extra for topping)
- 2 cups heavy cream
- 2 garlic cloves, minced
- 3 tablespoons butter
- Salt and pepper to taste
- Fresh thyme (optional)
Instructions
- Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish with butter.
- Layer half of the potato slices in the prepared dish.
- In a bowl, mix the cheddar, Gruyère, and reserved Parmesan cheese.
- In a saucepan over medium heat, melt the butter and sauté the garlic until fragrant. Whisk in heavy cream until slightly thickened; season with salt, pepper, and thyme.
- Pour half of the cream mixture over the potatoes and sprinkle with half of the cheese mixture. Repeat layering with remaining potatoes and cream.
- Cover with foil and bake for 45 minutes. Remove foil and top with reserved Parmesan; bake uncovered for an additional 15-20 minutes until golden brown.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 23g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 80mg
Keywords: For added flavor variation, consider incorporating smoked paprika or different herb combinations. If preparing ahead of time, assemble the dish and refrigerate before baking—just add extra baking time if starting cold.