Scalloped Potatoes with Three Cheeses—cheddar, blue cheese, Parmesan, layered with creamy sauce and baked until golden perfection.
You know how every family has that one dish that people “casually” hint you should bring to every gathering? Yeah, for me, it’s these Scalloped Potatoes with Three Cheeses. It didn’t start that way, though.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
It all began at a Thanksgiving where—surprise, surprise—I forgot to actually plan my assigned side dish. I had a sack of potatoes (because doesn’t everyone have that?), a wedge of blue cheese I didn’t know what to do with, and a little bit of leftover cheddar and Parmesan. In a panic, I layered them up, made a quick sauce, and shoved the dish into the oven with no real plan.
That dish? It got more compliments than the turkey. Now, fast forward to every holiday, and my family doesn’t even ask what I’m bringing. It’s just, “You’re making those cheesy potatoes, right?” It’s flattering, but also… high stakes. But honestly, I don’t mind. This dish slaps. (Did I just say slaps? Yes. Yes, I did.)
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Scalloped Potatoes with Three Cheeses Recipe?
Okay, here’s the deal. This is not your grandma’s plain old scalloped potatoes (no offense to Grandma). This version is what happens when three cheeses walk into a kitchen and decide to team up for greatness.
You’ve got sharp cheddar bringing that bold, melty flavor. Blue cheese swooping in with this creamy, tangy vibe that makes people go, “Hmm… what is that amazing flavor?” And then Parmesan comes in like the salty, nutty finishing move.
The sauce hugs every slice of potato in a buttery, garlicky embrace. It’s rich, but not overkill. And don’t even get me started on that crispy, bubbly, golden top. If you’re not fighting over the edge pieces, you’re doing it wrong.
Plus, it’s easier than it sounds. The ingredients are simple, the steps are forgiving, and you’ll look like a culinary genius when you serve it. I mean, who doesn’t want to be the person who brings the “legendary potatoes” to the party?
Ingredient Notes:
Let’s talk about the why behind every ingredient in these scalloped potatoes with three cheeses:
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Extra-Sharp Cheddar (3/4 cup): Adds that classic cheesy punch. You need that sharpness to cut through all the creamy.
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Danish Blue Cheese (3/4 cup): The game-changer. Even people who “don’t like blue cheese” end up loving this dish.
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Parmesan (1/3 cup): Brings that salty, nutty finish that balances everything out. Freshly grated, please.
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Russet Potatoes (4 lbs): Because we need a starchy potato that’ll soak up the sauce and still hold its shape.
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Butter, Onion, Garlic: The foundation of all good things. No explanation needed.
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Flour, Salt, Pepper: Basics, but essential. Flour thickens the sauce. Salt and pepper… well, they’re salt and pepper.
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Whole Milk (3 cups): Not too heavy, not too light. Perfect for a luscious, pourable sauce.
How To Make Scalloped Potatoes with Three Cheeses?
Alright, let’s get into it. Don’t overthink. This recipe’s forgiving.
Step 1: Preheat & Prep the Dish
Oven at 400°F. Grab a big baking dish (like 13×9) and butter it up. Don’t skimp. You’ll thank me later when that cheesy crust slides out like a dream.
Step 2: The Cheese Lineup
In a bowl, mix the cheddar, blue cheese, and Parmesan. You might be tempted to nibble some. Go ahead. Consider it “quality control.”
Step 3: Potato Layer #1
Lay down half of your sliced potatoes. Overlap them a bit. You’re not building a Pinterest-perfect mosaic here. Just layer ‘em.
Step 4: Sauce Time (This Is Where The Magic Starts)
Melt butter in a saucepan. Add the chopped onion and garlic and sauté until golden and making your kitchen smell like you’re a professional chef. Stir in the flour, salt, and pepper. Cook it for a minute to get rid of that raw flour vibe. Slowly whisk in the milk until it turns into a creamy sauce.
Once it thickens a bit, stir in half of the cheese mixture. Watch it melt. Try not to drool.
Step 5: Layer & Bake (Round 1)
Pour half of the sauce over the first layer of potatoes. Add the rest of the potatoes on top. Finish with the remaining sauce. Cover the dish tightly with foil. Bake for 45 minutes.
Step 6: Cheese Topper & Bake Again
Take off the foil, sprinkle the rest of that cheese mixture generously on top, and put it back in the oven (uncovered) for another 45 minutes. You’re looking for bubbly, golden, crispy goodness. You’ll know when it’s ready.
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Step 7: The Hardest Part—Letting It Rest
This is important. Let it sit for about 15 minutes after baking. It’ll still be hot, but the sauce will settle, and slicing will be way easier. Then? Grab a fork and go for it.
Storage Options:
If you’ve got leftovers, you’ve got self-control. Congrats. Store them in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F to get the top crispy again. You can freeze it too, but heads up—it’ll be softer when reheated. Still cheesy and delicious though, so no complaints.
Variations and Substitutions:
Once you’ve nailed the OG version, here’s how to switch it up:
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Swap Cheddar for Gruyère: Fancy vibes.
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Add Bacon Bits: Self-explanatory.
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Toss in Fresh Herbs: Thyme or rosemary will make it smell like a fancy restaurant.
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Creamier Sauce: Sub some of the milk for heavy cream if you’re feeling indulgent.
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Gluten-Free Flour: Easy swap if needed.
What to Serve with Scalloped Potatoes with Three Cheeses?
These potatoes are rich, creamy, and, let’s be honest, the star of the plate. But here’s what pairs beautifully:
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Roast Chicken or Turkey: Classic and always a win.
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Grilled Veggies: Lightens things up so you don’t feel like you’re carb-loading (even though you are).
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Zingy Green Salad: A little freshness to cut through the richness.
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Steak: If you’re going full comfort food.
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Crusty Bread: Because carbs on carbs is the ultimate mood.
Frequently Asked Questions:
Can I make this ahead of time?
Yep. Assemble it fully, cover, and refrigerate overnight. Add 10-15 minutes to the first bake since it’ll be cold going in.
Do I really need to grate my own cheese?
I’ll be honest—you can use pre-shredded, but freshly grated melts way smoother. If you’ve got the time, it’s worth the extra effort.
Can I make it gluten-free?
Absolutely. Swap the all-purpose flour for a gluten-free blend. Easy peasy.
So… are you ready to become that person who brings the scalloped potatoes with three cheeses and gets all the compliments? I dare you to make it and not have people ask you for the recipe. When you try it, let me know which part of the crispy cheesy top you claimed for yourself.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Scalloped Potatoes with Three Cheeses
Ingredients
- 3/4 cup packed grated extra-sharp cheddar cheese approximately 4 ounces
- 3/4 cup crumbled Danish blue cheese approximately 4 ounces
- 1/3 cup packed freshly grated Parmesan cheese approximately 1 1/4 ounces
- 4 pounds russet potatoes peeled and sliced into 1/4-inch thick rounds
- 4 tablespoons unsalted butter 1/2 stick
- 1/4 cup finely chopped onion
- 2 garlic cloves minced
- 3 tablespoons all-purpose flour
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 3 cups whole milk
Instructions
Preheat Oven and Prepare Baking Dish
- Preheat the oven to 400°F (204°C). Lightly grease a 13x9x2-inch glass baking dish with butter and set aside.
Combine Cheeses
- In a small mixing bowl, combine the grated cheddar cheese, crumbled blue cheese, and grated Parmesan. Mix well and reserve.
Arrange Potato Layers
- Place half of the sliced potatoes in the prepared baking dish, arranging them in slightly overlapping layers.
Prepare Cheese Sauce
- In a large saucepan over medium heat, melt the butter. Add the finely chopped onion and minced garlic, sautéing until softened and golden, approximately 6 minutes. Stir in the flour, salt, and ground black pepper. Cook for 1 minute, stirring constantly to eliminate the raw flour taste. Gradually add the milk, whisking continuously until the mixture thickens into a smooth sauce. Stir in half of the cheese mixture, blending until fully melted and incorporated.
Assemble the Dish
- Pour half of the prepared cheese sauce over the first layer of potatoes, spreading it evenly. Arrange the remaining sliced potatoes on top, followed by the remaining cheese sauce, ensuring even coverage.
Bake Covered
- Cover the baking dish tightly with aluminum foil. Place in the preheated oven and bake for 45 minutes.
Add Cheese Topping and Bake Uncovered
- Remove the foil and sprinkle the remaining cheese mixture evenly over the top of the potatoes. Return the dish to the oven and bake, uncovered, for an additional 45 minutes, or until the potatoes are tender and the top is golden brown and bubbling.
Rest and Serve
- Remove the dish from the oven and allow it to rest for 15 minutes before serving to allow the sauce to set properly.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
