Scalloped Potatoes with Three Cheeses
Scalloped Potatoes with Three Cheeses layered with sharp cheddar, Danish blue cheese, and Parmesan in a creamy garlic sauce, baked until golden and bubbling.
Servings
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
To make this recipe gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend that contains xanthan gum or a suitable thickening agent. Additionally, ensure all cheeses used are certified gluten-free, as cross-contamination can occur during processing. All other ingredients are naturally gluten-free, making this an easy dish to adapt for gluten sensitivities.