Three Cheese Scalloped Potatoes
User Reviews
4.4
Three Cheese Scalloped Potatoes
Description
Three Cheese Scalloped Potatoes combine thin slices of russet potatoes with a sauce made from butter, onions, garlic, and flour to create a golden roux. To this, vegetable broth, heavy cream, sour cream, salt, and seasoning blend are added, creating a rich and fragrant base. The sauce incorporates Colby Jack, cheddar, and Parmesan cheeses which melt into a creamy texture coating the potatoes evenly. The potatoes are arranged upright in three columns for an even bake and layered with sour cream and cheese sauce before baking at 400°F. The dish browns nicely with bubbling cheese and tender potatoes throughout.
The combination of cheeses gives a balanced sharpness and creaminess, complemented by the aromatic seasoning and black pepper. The texture is soft with some crispness developing on top. This recipe suits a comforting side dish for meals and can handle make-ahead plans since it holds well in the refrigerator and freezer.
For finishing touches, broiling can add a nutty browned cheese layer but should be done carefully to avoid burning. Poultry seasoning used should be mindful of its sage content as it affects the flavor potency. Proper storage involves airtight containers and gentle reheating to preserve texture and flavor for up to five days refrigerated or four months frozen.
Ingredients
- 4 pounds russet potato peeled and sliced to 1/8-inch thick
- 1 onion diced small, large, or yellow onion
- 3 to 4 cloves garlic finely minced or pressed
- 2 tablespoons butter unsalted
- 2 tablespoons all-purpose flour
- 2 teaspoons kosher salt or to taste
- 2 teaspoons seasoning blend Trader Joe’s 21 Salute, or poultry seasoning, such as Mrs. Dash
- 1 teaspoon black pepper or to taste, freshly ground
- 1 cup vegetable broth or chicken broth
- 1 cup heavy cream
- 1 cup sour cream
- 1.5 cups Colby jack cheese divided, shredded
- 1.5 cups cheddar cheese divided, shredded
- 1 cup Parmesan Cheese divided, shredded
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
- Broiling the potatoes briefly at the end adds a nutty crispy cheese crust but requires careful attention to prevent burning.
- Poultry seasoning may contain sage, which is strong; reduce the amount if sensitive to this herb.
- Store cooled potatoes airtight in the fridge for up to 5 days or freeze for up to 4 months; reheat gently in a low oven or microwave.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 649 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 649kcal | 32% |
| Carbohydrates | 60g | 20% |
| Protein | 23g | 46% |
| Fat | 36g | 55% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 11g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 107mg | 36% |
| Sodium | 1516mg | 63% |
| Fiber | 7g | 28% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
You'll Also Love
