Are you a crispy cheese person or a gooey cheese person?
Either way, I’ve got you covered with these Asiago, Mozzarella, and Parmesan Scalloped Potatoes. Tender red potatoes drowned in a 3 cheese sauce, covered in a crispy cheese topping. The perfect side dish for all of your extra cheesy potato needs.
- Servings– 4 (makes a 9 inch round baking dish)
- Total Time– 1 hour 30 minutes
Scalloped Potatoes Ingredients:
- Red Potatoes– red potatoes are great for pan frying and scalloping. Leave the skin on for a bit of extra fiber and color.
- Cheese– grated Asiago, mozzarella, and Parmesan.
- Butter– salted or unsalted.
- Minced Garlic
- Flour– this will be used to make a light roux for your cheese sauce.
- Chicken Broth
- Cream– I tend to use half & half. It’s creamier than whole milk but has less calories and fat than heavy cream.
- Salt & Pepper
- Nutmeg– nutmeg is a great spice for creamy, cheesy dishes. A little can go a long way in enhancing the flavors.
Substitutions & Variations:
- Instead of red potatoes, Yukon Gold can be used.
- Try different cheese pairings. For a sharper flavor, try a blend of white and sharp cheddar cheese.
Equipment Needed:
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How to Make Scalloped Potatoes:
- Prepare Potatoes– rinse potatoes with water and pat dry. Using a mandoline slicer, carefully slice potatoes to a thickness of 1/8 inch. Set slices aside.
- Make Cheese Sauce-
- Grate and mix all cheeses in a mixing bowl.
- Melt butter in a large pot over medium-low heat. Add garlic and cook 1-2 minutes until fragrant. Sprinkle flour over garlic and butter and whisk until a smooth and light in color paste forms.
- Slowly whisk in chicken broth until smooth. Whisk in cream, ground nutmeg, kosher salt, and pepper. Continue whisking for a few minutes until mixture has thickened slightly. The consistency should be like a thin gravy.
- Remove pot from heat, and fold in 1 cup of grated cheese, a handful at a time.
- Construct & Bake–
- Preheat oven to 375F.
- Meanwhile, grease an oven safe 9 inch baking dish with butter. Cover bottom of baking dish with 1/3 of sliced potatoes in a single, slightly overlapping layer.
- Top potatoes with half of cheese sauce. Repeat with another 1/3 potatoes and remaining cheese sauce.
- Add last layer of potatoes and top with remaining 1/2 cup grated cheese.
- Cover with foil and bake 60-90 minutes until potatoes are tender.
- For an extra crispy cheese topping, pop dish under the broiler for a minute or two. Keep an eye on it so it doesn’t burn. Sprinkle with a bit of fresh parsley and fresh cracked pepper.
Scalloped Potatoes Leftovers:
- When stored properly in an airtight container, scalloped potatoes will last up to 4 days in the refrigerator.
- To reheat potatoes, transfer to an oven safe baking dish and cover with foil. Bake at 375F for 15-20 minutes until warmed through.
Tips & Recipe Notes:
- Do not let flour and butter mixture brown. If it does start to brown, start over on a lower heat setting.
- This recipe can be doubled and baked in a 9×13 casserole dish.
More Side Dish Recipes You Will Love:
- 5-Cheese Baked Mac & Cheese– the ooiest-gooiest mac & cheese, full of cheddar, gouda, muenster, fontina, and mozzarella.
- Easy Cheese Stuffed Garlic-Butter Crescent Rolls– garlicky, buttery golden crescent rolls oozing with melted mozzarella, perfect for any dinner table.
- Classic Potato Bread & Spicy Sausage Stuffing
Asiago, Mozzarella, and Parmesan Scalloped Potatoes
Tender red potatoes drowned in a 3 cheese sauce, covered in a crispy cheese topping. The perfect side dish for all of your cheesy potato needs.
Equipment
- Mandoline Slicer
- Cheese Grater
- Mixing Bowl
- Large Pot
- 9 in Round Baking Dish
Ingredients
- 1.5 lb red potatoes or Yukon gold
- 1/2 cup Asiago shredded
- 1/2 cup mozzarella shredded
- 1/2 cup Parmesan shredded
- 2 tbsp salted butter
- 1 tbsp minced garlic about 2-3 cloves
- 2 tbsp all-purpose flour
- 1/3 cup chicken broth
- 1 cup cream half & half or whole milk
- 1/2 tsp kosher salt
- 1/8 tsp ground nutmeg
- Fresh cracked pepper
- Fresh parsley for garnish
Instructions
- Prepare Potatoes- rinse potatoes with water and pat dry. Using a mandoline slicer, carefully slice potatoes to a thickness of 1/8 inch. Set slices aside.
- Make Cheese Sauce– Grate and mix all cheeses in a mixing bowl. Melt butter in a large pot over medium-low heat. Add garlic and cook 1-2 minutes until fragrant. Sprinkle flour over garlic and butter and whisk until a light in color paste forms. Slowly whisk in chicken broth until smooth. Whisk in cream, ground nutmeg, kosher salt, and a few cracks of pepper. Continue whisking for a few minutes until mixture has thickened slightly. The consistency should be like a thin-medium gravy. (If flour & cream mixture doesn't start to thicken after 2 minutes, turn heat up slightly an continue whisking.) Once thickened, remove pot from heat and fold in 1 cup of grated cheese, a handful at a time. Taste and add more salt if needed.
- Construct & Bake– Preheat oven to 375F. Meanwhile, grease an oven safe 9 inch round baking dish with butter. Cover bottom of baking dish with 1/3 of sliced potatoes in a single, slightly overlapping layer. Top potatoes with half of cheese sauce. Repeat with another 1/3 potatoes and remaining cheese sauce. Add last layer of potatoes and top with remaining 1/2 cup grated cheese. Cover with foil and bake 60-90 minutes until potatoes are tender. For an extra crispy cheese topping, pop dish under the broiler for a minute or two. Keep an eye on it so it doesn't burn. Sprinkle with a bit of fresh parsley and fresh cracked pepper.
Notes
-
- If you don’t have a broiler, uncover potatoes about 20 minutes before removing from the oven to brown the top cheese layer.
- This recipe can be doubled and baked in a 9×13 casserole dish.
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