Description
Indulgent scalloped potatoes baked to golden perfection, layered with a rich three-cheese sauce made from sharp cheddar, Gruyère, and Parmesan. This creamy, comforting side dish combines tender Yukon Gold potato slices with a velvety roux-based cheese sauce, seasoned with garlic and onion powder for an irresistible flavor. Perfect for family dinners or special occasions.
Ingredients
Scale
Potatoes
- 4 cups Yukon Gold Potatoes (sliced into 1/8-inch thick rounds)
Cheese Sauce
- 2 tablespoons Unsalted Butter (for greasing the dish and sauce)
- 1/4 cup All-Purpose Flour (substitute with gluten-free flour if needed)
- 2 cups Whole Milk (or almond milk for lactose-free option)
- 1 cup Heavy Cream (for richness)
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- Salt, to taste
- Pepper, to taste
- 1 cup Sharp Cheddar Cheese (shredded)
- 1 cup Gruyère Cheese (shredded)
- 1/2 cup Parmesan Cheese (grated)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the proper temperature for baking the scalloped potatoes.
- Prepare Baking Dish: Grease the bottom and sides of your baking dish thoroughly with unsalted butter to prevent sticking and add flavor.
- Slice Potatoes: Peel if desired, then slice the Yukon Gold potatoes into 1/8-inch thick rounds for even cooking and layering.
- Make Roux: In a medium saucepan over medium heat, melt the unsalted butter, then whisk in the flour. Cook for 1-2 minutes to form a roux, stirring constantly to avoid browning.
- Add Liquids and Thicken: Gradually whisk in the whole milk and heavy cream, continuing to stir until the mixture is smooth. Simmer gently until the sauce thickens enough to coat the back of a spoon.
- Season Sauce: Stir in garlic powder, onion powder, salt, and pepper to taste to build a flavorful base for the cheese sauce.
- Melt Cheeses: Remove the sauce from heat and add the sharp cheddar and Gruyère cheeses. Stir until fully melted and smooth to create a creamy cheese sauce.
- Layer Potatoes and Sauce: Place half of the sliced potatoes in the greased baking dish. Pour half of the cheese sauce evenly over the potatoes, then repeat with the remaining potatoes and cheese sauce.
- Add Parmesan Topping: Sprinkle the grated Parmesan cheese over the top layer to create a deliciously golden crust during baking.
- Cover and Bake: Cover the dish with aluminum foil and bake in the preheated oven for 40 minutes to cook the potatoes through.
- Uncover and Brown: Remove the foil and bake for an additional 25-30 minutes until the top is golden brown, bubbly, and fully cooked.
- Rest and Serve: Let the scalloped potatoes cool for 10 minutes before serving to allow the sauce to set for easier slicing and enhanced flavors.
Notes
- For a gluten-free version, substitute all-purpose flour with gluten-free flour or cornstarch (adjust quantities accordingly).
- Use almond milk or other dairy-free milk as a substitute for whole milk to make the dish lactose-free.
- Slice potatoes evenly to ensure uniform cooking and texture.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best results.
- Adding fresh herbs like thyme or rosemary can enhance the flavor profile if desired.
