Four kinds of cheese, layered between thinly sliced potatoes make this Cheesy Scalloped Potatoes recipe the ultimate creamy comfort food.
With all that is going on in the world, comfort food is more important than ever. We believe that something cheesy and comforting (like a bowl of Mac and Cheese or Broccoli Potato Cheese Soup) can cure most problems.
Like our Creamy Mashed Potatoes recipe, Cheesy Scalloped Potatoes (Potato Gratin) are perfect for a holiday meal, but they also complement a simple weeknight dinner. Keith always makes extra, because we enjoy the leftovers almost as much as the original meal.
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Ingredients
- Potatoes: we prefer Russet potatoes for this recipe
- Heavy Cream: for ultimate rich and creamy flavor
- Milk: use 1% milk or 2% milk
- Smoked Gouda Cheese: the smokiness adds an extra layer of flavor
- Cream Cheese: use regular or reduced fat cream cheese
- Sharp Cheddar Cheese: buy a block and shred it yourself
- Fontina Cheese: also use a a block and shred it yourself
- Butter: salted butter works best
- Garlic Cloves (4)
- Olive Oil: use the best quality you can afford
- Rosemary: use fresh rosemary
- Smoked Paprika: this adds another level of complex flavor
- Salt
- Black Pepper
Instructions
- Preheat oven to 350°
- Using a mandolin slicer, slice all potatoes about an ⅛" thick.
- Place in large bowl and soak in cold water for 15 minutes. Strain from water.
- Transfer potatoes to a large pot. Cover with water and bring to a boil for 7 minutes.
- Remove potatoes from heat and drain. Allow to cool for 5-10 minutes.
- In a separate large saucepan, melt butter. Add garlic cloves and cook for 2-3 minutes. Add milk, cream and rosemary, along with salt and pepper. Heat just to a boil and then reduce heat to low and simmer for 10 minutes. Remove garlic and rosemary and discard.
- Using a 12" sauté pan, start by drizzling in the olive oil to coat pan.
- Arrange potatoes in bottom of pan in a single layer, shingling the potatoes.
- Cover with a third of the cheese mixture. Repeat the step of layering potatoes, however, this time add two layers of potatoes.
- Top with another third of the cheese.
- Continue to layer potatoes until they are all used and they are ½" from the top of the pan.
- Top with remaining cheese and then slowly pour cream mixture over top, allowing it to work its way through the layers. Continue until all potatoes are covered. Cover with remaining cheese.
- Bake at 350° for 18-25 minutes or until dish is bubbly and browned.
- Remove from heat and sprinkle with smoked paprika. Allow to set for 10 minutes before serving.
Top tip
Boiling the sliced potatoes at the beginning (par boiling) cuts down on the final cooking time of this dish.
FAQ
If you do not have a large enough sauté pan you can bake Cheesy Scalloped Potatoes in a casserole dish or oven safe baking dish.
We like russet potatoes for this recipe because they are more uniform in size than most potatoes. Yukon Gold Potatoes or Idaho potatoes work as well.
We recommend using a mandolin slicer for perfectly uniform potato slices every time.
Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Reheat a single serving in the microwave or a large portion in the 350° oven until warmed through.
More potato recipes to try
Broiled Mashed Potatoes with Roasted Sprouts
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Cheesy Scalloped Potatoes recipe
Four kinds of cheese, layered between thinly sliced potatoes make this Cheesy Scalloped Potatoes recipe the ultimate creamy comfort food.
- Total Time: 50 minutes
- Yield: 8 servings 1x
Ingredients
- 2-3 lbs Russet Potatoes
- 1-pint heavy cream
- 1 C milk
- 4 oz each of smoked gouda, cream, sharp cheddar and fontina cheeses (shredded)
- 4 Tbsp butter
- 4 garlic cloves
- 2 Tbsp olive oil
- 2 Sprigs of rosemary
- 1 Tbsp smoked paprika
- 1 Tbsp salt
- 2 tsp black pepper
Instructions
- Using a mandoline, slice all potatoes about an ⅛" thick.
- Place in large bowl and soak in cold water for 15 minutes. Strain from water.
- Transfer potatoes to a large pot. Cover with water and bring to a boil for 7 minutes.
- Remove potatoes from heat and drain and allow to cool for 5-10 minutes.
- In a separate large saucepan, melt butter. Add garlic cloves and cook for 2-3 minutes. Add milk, cream and rosemary, along with salt and pepper. Heat just to a boil and then reduce heat to low and simmer for 10 minutes. Remove garlic and rosemary and discard.
- Using a 12" sauté pan, start by drizzling in the olive oil to coat pan.
- Arrange potatoes in bottom of pan in a single layer shingling the potatoes.
- Cover with a third of the cheese mixture. Repeat the step of layering potatoes, however, this time add two layers of potatoes.
- Top with another third of the cheese.
- Continue to layer potatoes until they are all used and they are ½" from the top of the pan.
- Top with remaining cheese and then slowly pour cream mixture over top, allowing it to work its way through the layers. Continue until all potatoes are covered. Cover with remaining cheese.
- Bake in a 350° oven for 18-25 minutes or until dish is bubbly and browned.
- Remove from heat and sprinkle with smoked paprika. Allow to set for 10 minutes before serving.
- Prep Time: 30 min
- Cook Time: 20 min
- Category: side dishes
Nutrition
- Serving Size: 1 Cup
- Calories: 341
- Sugar: 3.6 g
- Sodium: 1016.9 mg
- Fat: 24.3 g
- Carbohydrates: 24.7 g
- Protein: 8.2 g
- Cholesterol: 66 mg
Keywords: potatoes, gratin, potato, cheese, cheesy, comfort food, side, holiday, Thanksgiving, scalloped
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