THE BEST SCALLOPED POTATOES RECIPE

This recipe for The Best Scalloped Potatoes is truly exceptional! Thinly sliced gold potatoes with a creamy garlic smoked gouda cheese sauce.

THE BEST SCALLOPED POTATOES RECIPE

Scalloped Potatoes are thinly sliced potatoes coated in a rich, creamy cheese sauce. For this recipe, I went with smoked gouda as my cheese of choice. I think it really makes this recipe stand out from all the others. Decadently delicious!

TIPS FOR MAKING THIS SIDE DISH:

  • You can use any kind of melting cheese for this recipe such as cheddar, gruyere, fontina, or mozzarella.
  • When assembling, it will seem like there is not enough sauce, but once it cooks the potatoes will release moisture and will add to the sauciness.

Homemade Scalloped Potatoes recipe from The Country Cook, scalloped potatoes shown on a small white plate with a gold colored fork set to the side

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
gold potatoes
unsalted butter
diced onion
kosher salt
black pepper
garlic
fresh thyme
all-purpose flour
whole milk
heavy cream
smoked gouda cheese
freshly grated parmesan cheese
parsleygold potatoes, unsalted butter, diced onion, kosher salt, black pepper, garlic, fresh thyme, all-purpose flour, whole milk, heavy cream, smoked gouda cheese, freshly grated parmesan cheese

HOW TO MAKE THE BEST SCALLOPED POTATOES:

Preheat the oven to 350°F. Spray a 9×9 baking dish with cooking spray, set aside. Slice the potatoes very thin, 1/8th of an inch. I suggest using a mandolin for this. The potatoes need to be the same thickness so they all cook at the same time. Place the sliced potatoes into a large bowl with cold water, set aside.sliced potatoes soaking in cool water in a clear bowlIn a medium-sized skillet over medium-low heat, add the butter and melt. Add the onions, salt, and pepper, stirring occasionally cook until the onions are just softened, about 5 minutes.diced onions added to butter in a medium-sized steel skilletAdd the garlic and thyme, cook until fragrant, 30 seconds.minced garlic and chopped time added to onions and butter in steel skilletWhisk in the flour and cook for 1 minute.flour added to skillet with onion and garlicSlowly pour in the milk and whisk constantly to ensure no lumps form. Whisk in the heavy cream. Stirring occasionally, let this mixture come to a simmer, once it starts to bubble the littlest bit, take it off the heat.milk and heavy cream added to skilletStir in half of the gouda until melted. smoked shredded gouda cheese added to sauce panDrain the potatoes. Place half of the potatoes into the bottom of the baking dish.sliced gold potatoes in the bottom of a square, white baking dishPour half of the sauce on top.cheese sauce spread on top of sliced potatoes in a white, square baking dishSprinkle half of the parmesan cheese on top.freshly grated Parmesan cheese sprinkled on top of cheese sauce and sliced potatoes in a white baking dishAdd the rest of the potatoes on top.slice potatoes added in a layer on top of cheese inside a white, square baking dish

Top with the remaining sauce.remaining gouda cheese sauce evenly layered on top of sliced potatoes in a square white baking dishAdd the rest of the gouda and parmesan on top.remaining shredded gouda and Parmesan cheeses sprinkled on top of cheese sauce and sliced potatoes in a square, white baking dishBake uncovered for 1 hour to 1 hour and 15 minutes, until the potatoes are fork-tender. Garnish with parsley, optional.Cheesy Scalloped Potatoes, fully baked, shown in a white baking dish with a wooden spoon scooping out some of the potatoes

Enjoy!

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Homemade Scalloped Potatoes recipe

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THE BEST SCALLOPED POTATOES

This recipe for The Best Scalloped Potatoes is truly exceptional! Thinly sliced gold potatoes with a creamy garlic smoked gouda cheese sauce.
Course Side Dish
Cuisine American
Keyword Scalloped Potatoes
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 9
Calories 332kcal

Ingredients

  • 2 pounds gold potatoes, peeled
  • 2 tbsp unsalted butter
  • 1/4 cup diced onion
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 cloves garlic, minced
  • 2 tsp fresh thyme, finely chopped optional
  • 3 tbsp all-purpose flour
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 1 1/2 cups shredded smoked gouda cheese, divided use
  • 1/3 cup freshly grated parmesan cheese
  • freshly chopped parsley for garnish, optional

Instructions

  • Preheat the oven to 350°F. Spray a 9×9 baking dish with cooking spray, set aside.
  • Slice the potatoes very thin, 1/8th of an inch. I suggest using a mandolin for this. The potatoes need to be the same thickness so they all cook at the same time.
  • Place the sliced potatoes into a large bowl with cold water, set aside.
  • In a medium-sized skillet over medium-low heat, add the butter and melt. Add the onions, salt, and pepper, stirring occasionally cook until the onions are just softened, about 5 minutes.
  • Add the garlic and thyme, cook until fragrant, about 30 seconds.
  • Whisk in the flour and cook for 1 minute, slowly pour in the milk and whisk constantly to ensure no lumps form.
  • Whisk in the heavy cream. Stirring occasionally, let this mixture come to a simmer, once it starts to bubble the littlest bit, take it off the heat. Stir in half of the gouda until melted. 
  • Drain the potatoes. Place half of the potatoes into the bottom of the baking dish.
  • Pour half of the chese sauce on top. Sprinkle half of the parmesan cheese on top.
  • Add the rest of the potatoes on top. Top with the remaining sauce. Add the rest of the gouda and parmesan on top.
  • Bake uncovered for 1 hour to 1 hour and 15 minutes, until the potatoes are fork-tender.
  • Garnish with parsley, optional.

Nutrition

Calories: 332kcal | Carbohydrates: 23g | Protein: 15g | Fat: 20g | Saturated Fat: 13g | Cholesterol: 76mg | Sodium: 661mg | Potassium: 536mg | Fiber: 3g | Sugar: 3g | Vitamin A: 623IU | Vitamin C: 22mg | Calcium: 374mg | Iron: 1mg

 

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