Scalloped Potatoes with Three Cheeses

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Golden, bubbling, and irresistibly creamy, these Scalloped Potatoes with Three Cheeses are the ultimate comfort food. Thinly sliced potatoes are layered with a rich, velvety cheese sauce made from a dreamy trio of cheddar, mozzarella, and Parmesan. Baked until tender and perfectly golden on top, this dish is a celebration of everything cozy and delicious. Whether you’re serving it for a holiday feast or a casual dinner, it always steals the spotlight.

The magic lies in the simplicity of the ingredients paired with the depth of flavor created by the cheeses. Each bite delivers gooey cheese, melt-in-your-mouth potatoes, and a hint of garlic and herbs that ties it all together. It’s the kind of dish that has everyone asking for seconds, and it pairs beautifully with anything from roast chicken to a hearty vegetarian spread.

Why You’ll Love This Scalloped Potatoes with Three Cheeses

• Ultra creamy and cheesy texture that’s irresistibly comforting
• Perfect side dish for holidays, potlucks, or weeknight dinners
• Combines three cheeses for a rich, savory flavor profile
• Oven-baked to golden perfection with a lightly crisped top
• Great make-ahead option that reheats beautifully

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Preparation Phase & Tools to Use

To create the perfect scalloped potatoes, having the right tools makes a big difference:

• Mandoline slicer or sharp knife: Essential for achieving thin, even potato slices which ensures uniform cooking.
• Large saucepan: Needed for preparing the cheese sauce evenly without burning the dairy.
• Whisk: Ensures your béchamel stays smooth and lump-free.
• Oven-safe baking dish (9×13 inch): Holds all the layers and allows for even browning.
• Foil: Helps to cover the dish initially so the top doesn’t overcook.

Each tool contributes to a smooth cooking process and a dish that looks as good as it tastes.

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Preparation Tips

For the creamiest scalloped potatoes, choose starchy potatoes like Russets or Yukon Golds—they absorb the sauce better and break down just enough to become tender without turning mushy. Slice them as uniformly as possible to avoid uneven cooking. Let the cheese sauce cool slightly before layering it with the potatoes to prevent curdling. Don’t rush the baking process—low and slow allows the potatoes to become perfectly tender while the cheese melds into every layer. And finally, let the dish rest for 10 minutes after baking to set the layers before serving.

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Ingredients for Scalloped Potatoes with Three Cheeses

• 2 ½ pounds Yukon Gold or Russet potatoes, peeled and thinly sliced
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 2 cups whole milk, warmed
• 1 cup heavy cream
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• ½ teaspoon onion powder
• ½ teaspoon dried thyme (optional)
• 1 ½ cups shredded sharp cheddar cheese
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 tablespoon chopped fresh parsley (for garnish)

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Step 1: Preheat and Prep

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray. Peel and thinly slice the potatoes using a mandoline slicer or sharp knife. Set aside in a bowl of cold water to prevent browning.

Step 2: Make the Cheese Sauce

In a medium saucepan over medium heat, melt the butter. Add the minced garlic and cook for about 1 minute until fragrant. Stir in the flour to form a roux and cook for another 1-2 minutes. Gradually whisk in the warm milk and cream until smooth. Cook the mixture, stirring constantly, until it thickens—about 5-6 minutes.

Step 3: Add Seasoning and Cheese

Once the sauce has thickened, season with salt, black pepper, onion powder, and thyme. Reduce the heat to low, then add 1 cup of cheddar, ¾ cup of mozzarella, and all of the Parmesan. Stir until melted and smooth. Remove from heat.

Step 4: Layer the Potatoes

Drain and pat dry the potato slices. Arrange one-third of them evenly on the bottom of the prepared baking dish. Spoon a layer of the cheese sauce over the potatoes. Repeat for two more layers, ending with the last of the cheese sauce poured on top.

Step 5: Add Cheese Topping

Sprinkle the remaining cheddar and mozzarella evenly across the top layer. Cover the dish loosely with foil to prevent over-browning while the potatoes cook through.

Step 6: Bake to Perfection

Bake covered for 45 minutes. Then remove the foil and continue baking for an additional 20-25 minutes, or until the top is bubbly and golden brown and the potatoes are fork-tender.

Step 7: Rest and Garnish

Allow the dish to rest for 10-15 minutes before serving. This helps the layers set and makes it easier to slice. Garnish with chopped fresh parsley for a pop of color and freshness.

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Notes

For an extra flavor boost, consider layering in caramelized onions or bits of cooked bacon between the potato layers. If you’re short on time, you can partially cook the potato slices by boiling them for 5–6 minutes before layering—they’ll bake faster this way. Always allow the dish to rest before serving to enhance flavor and structure.

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Watch Out for These Mistakes While Cooking

• Cutting potatoes unevenly: This leads to some slices undercooked and others too soft. Aim for uniform thickness.
• Skipping the rest time after baking: The dish will be too runny if served immediately. Give it time to set.
• Overheating the cheese sauce: High heat can make the dairy separate or curdle. Keep the temperature moderate.
• Using waxy potatoes: They won’t soften as well or absorb the sauce like starchy varieties (use Russet or Yukon Gold).
• Forgetting to season each layer: Light seasoning in between layers ensures full flavor throughout.

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Storage Instructions

Let the scalloped potatoes cool completely before storing. Transfer leftovers to an airtight container and refrigerate for up to 4 days. To reheat, place in an oven-safe dish covered with foil and warm at 350°F (175°C) for about 20–25 minutes, or until hot. You can also microwave smaller portions, though the texture is best preserved in the oven. Freezing is not recommended, as the creamy sauce may separate.

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Estimated Nutrition

Per serving (based on 8 servings)

• Calories: 380 kcal
• Total Fat: 24g
• Saturated Fat: 14g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Cholesterol: 75mg
• Sodium: 410mg
• Carbohydrates: 29g
• Fiber: 2g
• Sugar: 3g
• Protein: 12g

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Frequently Asked Questions

Can I make scalloped potatoes ahead of time?

Yes, you can assemble the dish up to 24 hours in advance. Store it covered in the fridge, then bake when ready.

Why are my scalloped potatoes watery?

This usually happens if the sauce wasn’t thick enough or the potatoes released too much water. Pre-cook the sauce and use starchy potatoes for best results.

Can I use half-and-half instead of cream?

Yes, but the sauce may be slightly thinner. For the creamiest result, stick to heavy cream.

How do I know when the potatoes are done?

Insert a knife into the center—if it slides in easily, they’re fully cooked. The top should be golden and bubbling.

Can I add other cheeses?

Absolutely. Gruyère, fontina, or provolone are great alternatives or additions to the cheese mix.

What’s the best way to slice the potatoes?

A mandoline slicer is ideal for consistency, but a sharp knife works if you slice carefully and evenly.

Can this be made gluten-free?

Yes—substitute the all-purpose flour with a gluten-free flour blend or cornstarch when making the roux.

Is this dish vegetarian?

Yes, as long as your cheeses don’t contain animal rennet. Always check the label.

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Conclusion

Scalloped Potatoes with Three Cheeses are the perfect blend of creamy, cheesy, and golden-baked goodness. They elevate any meal—whether it’s a holiday spread or a cozy weeknight dinner. With a few simple tips and quality ingredients, you’ll have a side dish that impresses every time. Now that you know how to make it, this comforting classic is sure to become a staple in your kitchen.

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