Description

A rich, velvety scalloped potato recipe featuring a blend of three cheeses and heavy cream, designed to be the perfect, make-ahead holiday side dish.

Ingredients

Scale

3 pounds Yukon Gold potatoes, peeled and sliced thinly (1/8 inch)
2 cups heavy cream
4 tablespoons unsalted butter, melted
4 cloves garlic, minced
1 medium yellow onion, finely diced
1 cup sharp cheddar cheese, shredded
1 cup Gruyère cheese, shredded
1/2 cup Parmesan cheese, freshly grated
1 teaspoon Dijon mustard
1/2 teaspoon smoked paprika
Salt and black pepper to taste
2 sprigs fresh thyme (optional)

Instructions

Preheat oven to 375°F (190°C).
Peel and slice potatoes thinly. Rinse under cold water to remove starch, then pat dry.
In a large saucepan, combine heavy cream, melted butter, garlic, onion, Dijon mustard, smoked paprika, salt, pepper, and thyme sprigs. Warm over medium heat until just simmering; do not boil.
Remove from heat and stir in cheddar and Gruyère cheese until melted and smooth.
Butter a 9×13 inch baking dish. Layer half the potatoes, alternating direction for even cooking. Pour half the cream mixture over and sprinkle with half the Parmesan.
Repeat with remaining potatoes, cream mixture, and Parmesan. Press down gently to remove air pockets.
Cover tightly with aluminum foil and bake for 45 minutes.
Remove foil and bake for another 15-20 minutes until golden brown and bubbly. Optionally broil for 2-3 minutes for extra crispness.
Let rest for 15 minutes before serving to allow the sauce to set.

Notes

For best results, use a mandoline for uniform slices. Do not use pre-shredded cheese as anti-caking agents can make the sauce grainy. Letting the dish rest for 15 minutes after baking is crucial for slicing. This dish does not freeze well due to the dairy sauce.

Prep Time: 10 minutes
Cook Time: 60-75 minutes
Category: Side Dish
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 2
Sodium: 380
Fat: 20
Saturated Fat: 12
Carbohydrates: 28
Fiber: 2
Protein: 12

Keywords: scalloped potatoes, holiday side dish, cheesy potatoes, creamy potatoes, Thanksgiving recipe, make-ahead side