This Cheesy Scalloped Potatoes recipe can be made ahead and rewarmed for serving. It’s a crowd-pleasing side dish that happens to be gluten-free. You can smell the goodness coming from your oven.
Cheese Scalloped Potatoes Recipe
Imagine tender, buttery, soft potatoes layered in a casserole dish. It’s peppered with herbs and seasonings and of course garlic. Dreamy melted cheese rests between each layer and creates a bubbly golden glory on top.
We’re talking 3 kinds of cheese: extra sharp cheddar, wonderful gruyere, and flavorful parmesan.
Your piping hot, cheese scalloped potatoes emerges from the oven, ready to absorb all the oooh-ahhhhs coming its way. It’s the epitome of comfort food. It’s destined to be shared at all the gatherings, potlucks, and dinner parties.
This is the scalloped potatoes recipe you’ll want to keep for all the moments that call for magical side dishes…
The Scalloped Potatoes Recipe that pairs with everything
These Cheesy Scalloped Potatoes can be prepared ahead of time and rewarmed for serving. It’s a crowd-pleasing side dish any day of the week. Perfect for holidays throughout the year, too!
1 cup grated sharp cheddar cheese
1 cup shredded Guyere cheese
1/2 cup freshly grated Parmesan cheese
4 TB salted butter
6 garlic cloves, minced
1 medium onion, finely chopped
3 TB flour
3 cups whole milk
1 1/2 tsp table salt
1/2 tsp freshly ground black pepper
4 lbs russet potatoes, peeled and cut into rounds (1/4″ thickness)
Optional: chopped parsley or chives for garnish
Preheat oven to 400F with rack on lower middle position. In a bowl, mix together all the cheeses until combined. Set aside.
In a skillet, melt butter on medium high heat. Saute onion and garlic in melted butter until softened, 2-3 min. Add flour and whisk until smooth and not grainy. Add milk and whisk to combine well. Add salt and pepper, whisking to combine.
In a 9×13 glass baking dish, arrange half of the sliced potatoes, allowing them to overlap a bit. Sprinkle half of the cheese mixture over potatoes. Pour half of the milk mixture over the cheese. Top with remaining potatoes, followed by rest of the milk mixture (hold off on the remaining cheese until later.)
Cover dish tightly with foil and bake 45 min. Uncover dish and sprinkle with the remaining cheese mixture. Bake uncovered about 45 minutes longer, until potatoes are fork tender and cheese is golden brown. Let stand at room temp 15-30 minutes before serving.
Dish can be made up to several hours ahead of time and reheated in oven just until warm to serve. It’s best to let the dish stand at least 15 minutes before serving, as this allows the grease from melted butter and cheeses to get reabsorbed into the potatoes.