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.
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
parsley
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.
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, 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 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.
Enjoy!
CRAVING MORE RECIPES? GIVE THESE A TRY!
COLLARD GREENS WITH HAM BONE
BACON GARLIC GREEN BEANS
CHURCH LADY FUNERAL POTATOES
THE BEST CROCK POT STUFFING
THE BEST BRUSSEL SPROUTS WITH BACON
CHEESY BROCCOLI RICE CASSEROLE
RANCH ROASTED POTATOES
NO-BOIL HOMEMADE MACARONI & CHEESE
INSTANT POT BACON GREEN BEANS & POTATOES
MAPLE GLAZED CARROTS
THE BEST SWEET POTATO CASSEROLE
CRISPY BAKED POTATO WEDGES
THE BEST SCALLOPED POTATOES
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 9x9 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
Scalloped potatoes don’t have cheese in them. Au gratin potatoes are the ones that have cheese. There’s a difference.
Yes, however scalloped potatoes have a sauce and au gratin potatoes don’t so we are calling these scalloped potatoes because they have a sauce with a little added cheese.
WOW just wow!