Scalloped Potatoes with Three Cheeses
Scalloped Potatoes with Three Cheeses is a rich, oven-baked potato dish made with tender russet potatoes layered in a creamy milk sauce and finished with sharp cheddar, blue cheese, and Parmesan for a deeply savory, golden result.
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Servings: 0
Ingredients
- ¾ cup packed grated extra-sharp Cheddar cheese approximately 4 oz
- ¾ cup crumbled Danish blue cheese approximately 4 oz
- ⅓ cup freshly grated Parmesan cheese approximately 1¼ oz
- 4 lb russet potatoes peeled and sliced into ¼-inch-thick rounds
- 4 tablespoons unsalted butter ½ stick
- ¼ cup finely chopped onion
- 2 garlic cloves minced
- 3 tablespoons all-purpose flour
- 1½ teaspoons salt
- ½ teaspoon ground black pepper
- 3 cups whole milk
Instructions
Prepare the Oven and Baking Dish
- Preheat the oven to 400°F (200°C). Lightly butter a 13 × 9 × 2-inch glass baking dish and set aside.
Prepare the Cheese Mixture
- In a small bowl, combine the Cheddar cheese, blue cheese, and Parmesan cheese. Reserve approximately half of the mixture for topping and set aside.
Layer the Potatoes
- Arrange half of the sliced potatoes in the prepared baking dish, overlapping slightly to form an even layer.
Prepare the Sauce
- In a large saucepan set over medium heat, melt the butter. Add the chopped onion and minced garlic and sauté until softened and lightly golden, approximately 6 minutes. Stir in the flour, salt, and black pepper. Gradually add the milk while stirring continuously. Cook until the sauce thickens and coats the back of a spoon.
Incorporate Cheese into the Sauce
- Remove the saucepan from the heat and stir in half of the prepared cheese mixture until fully melted and smooth.
Assemble the Dish
- Pour half of the cheese sauce evenly over the potatoes in the baking dish. Layer the remaining potatoes on top, then pour over the remaining sauce, ensuring the potatoes are fully coated.
Bake Covered
- Cover the baking dish tightly with aluminum foil and bake for 45 minutes.
Finish Baking Uncovered
- Remove the foil and sprinkle the reserved cheese mixture evenly over the top. Return the dish to the oven and bake uncovered for an additional 45 minutes, or until the potatoes are tender and the top is deep golden brown.
Rest Before Serving
- Remove from the oven and allow the dish to rest for 15 minutes before serving to allow the sauce to set.
Notes
To make this recipe gluten free, replace the all-purpose flour with an equal amount of gluten-free all-purpose flour or cornstarch. If using cornstarch, dissolve it in a small amount of cold milk before adding it to the sauce to prevent clumping. Ensure all cheeses and seasonings are certified gluten free.