These scalloped potatoes are EXTRA cheesy thanks to three cheeses used as well as super rich and CREAMY!! They're a perfect HOLIDAY SIDE DISH as well as family friendly weeknight COMFORT FOOD!
Prep Time20 minutesmins
Cook Time1 hourhr30 minutesmins
Total Time1 hourhr50 minutesmins
Course: Sides, Salads & Vegetables
Cuisine: American
Keyword: baked scalloped potatoes, best potatoes for scalloped potatoes, best scalloped potatoes, easy cheesy scalloped potatoes, scalloped potatoes with cheese, what goes with scalloped potatoes
Servings: 8
Calories: 649kcal
Author: Averie Sunshine
Ingredients
4poundsRusset potatoespeeled and sliced to 1/8-inch thick
1large white or yellow oniondiced small
3 to 4clovesgarlicfinely minced or pressed
2tablespoonsunsalted butter
2tablespoonsall-purpose flour
2teaspoonsKosher saltor to taste
2teaspoonsseasoning blend such as Mrs. DashTrader Joe’s 21 Salute, or poultry seasoning*
1teaspoonfreshly ground black pepperor to taste
1cupvegetable or chicken broth
1cupheavy cream
1cupsour cream
1.5cupsshredded Colby Jack cheesedivided
1.5cupsshredded cheddar cheesedivided
1cupshredded Parmesan cheesedivided
Instructions
Preheat oven to 400F and to a 9×13-inch casserole dish or baking pan, arrange the potatoes upright in the pan along one of the long edges. Repeat with the remaining potatoes until you have three columns of potato slices; set aside. Tip - If you have a mandoline, use it here!
To a saucepan, add and melt the butter, add the onion and garlic, and cook for 5 minutes; stir frequently.
Add flour, and cook for another minute, whisking nearly constantly, or until the flour is lightly golden browned. This is what’s called a ‘roux’ and is important so that later on the mixture properly thickens.
Add the salt, seasoning blend, pepper, broth, cream, and stir until somewhat thickened, about 3 minutes.
Turn off the heat and stir in 1 cup each of the Colby Jack and cheddar cheeses and 1/2 cup of the Parmesan; set aside momentarily.
Spread the sour cream over potatoes and pour the cheesy mixture evenly over potatoes.
Evenly sprinkle the remaining one-half cup of each of the three cheeses over potatoes.
Cover potatoes with foil and bake for 1 hour, remove from the oven, and check for doneness. The potatoes should be fork tender and not at all hard. If they're not cooked through yet, recover with the foil and bake for an additional 10 to 15 minutes, or as long as necessary so they cook through.
After the potatoes have cooked through completely, remove and discard the foil, and allow the potatoes to bake uncovered for an additional 30 minutes, or as desired to brown the cheeses. In the final moments of baking the potatoes uncovered, keep a close eye on them so you know exactly how fast the cheese is browning**
Allow potatoes to cool momentarily before serving, about 5 minutes.
Notes
*Poultry seasoning tends to have sage in it whereas Mrs. Dash doesn't and sage can be a noticeable so you may want to cut back on the quantity of seasoning if you're sensitive to sage and using poultry seasoning.**If you are confident cook and know how to use your broiler very well, you could broil them for a few moments at the very end. However, I don’t recommend this unless you know what you’re doing in the kitchen because after all that time, you don’t want the potatoes to burn and broilers are notorious for burning things.Although, if you do know what your way around the kitchen and are comfortable turning on your broiler, broiled cheese has so much incredible almost nutty flavor that is just to-die-for!Storage: Potatoes will keep airtight in the fridge for up to 5 days, or in the freezer for up to 4 months; reheat gently in a low oven or the microwave.