Cheesy Asiago, Mozzarella, and Parmesan Scalloped Potatoes

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.

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 ⅛ 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 ⅓ of sliced potatoes in a single, slightly overlapping layer.
  • Top potatoes with half of cheese sauce. Repeat with another ⅓ potatoes and remaining cheese sauce.
  • Add last layer of potatoes and top with remaining ½ 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 9x13 casserole dish.

More Side Dish Recipes You Will Love:

• 5-Cheese Baked Mac & Cheese
• Easy Cheese Stuffed Garlic-Butter Crescent Rolls
• Classic Potato Bread & Spicy Sausage Stuffing
• Bacon & Goat Cheese Green Bean Casserole
• Honey Balsamic Fried Red Cabbage with Goat Cheese & Walnuts

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