Gouda Cheddar Parmesan Scalloped Potatoes au Gratin

Gouda cheddar parmesan scalloped potatoes from scratch are the perfect side dish and comfort food. Although you can use any cheese you like for such a dish, smoked Gouda, white cheddar and parmesan cheese go especially well together, making this the best potatoes au gratin for a special occasion.

It’s hard to describe just how delicious this triple cheese potato side dish is. You’ll just have to whip it up for yourself and find out!

Also try these crab cake egg rolls sound or what about crab and lobster bisque? Another potato recipe you might enjoy is mashed red skin potatoes.

You have plenty of options when making a cheesy Gouda potatoes au gratin. Make scalloped potatoes from scratch for the nicest result. These gourmet scalloped potatoes are coated in a blend of cheeses and baked in the oven until everything is melted and tender and delicious.

Which Potatoes to Use for the Best Potatoes au Gratin

I like to use starchy potatoes to make this. Russet or Yukon Gold are good choices. Choose a starchy potato because it bakes tender without disintegrating and the starch also helps thicken the sauce. Waxy potatoes aren’t as good because they might not cook through completely.

Also, their texture makes them too firm for Gouda cheddar parmesan scalloped potatoes, which you should be able to break up while eating with just your fork.

Do You Have to Peel the Potatoes First?

Typically the potatoes nestled underneath all that smoked Gouda, white cheddar and parmesan cheese are peeled. However, there is no hard and fast rule that you have to peel them. It depends not only on your preference but also the kind of potatoes you’re using.

If you’re using thin-skinned potatoes, either brown- or red-skinned, give them a good scrub before slicing them. If the potatoes you are using have thicker skins (the kind you usually mash) it’s best to peel them.

What Else You Need for Gourmet Scalloped Potatoes

You will need smoked Gouda, white cheddar and parmesan cheese to make scalloped potatoes from scratch. Feel free to change the cheeses you use. Gruyere is good rather than the Gouda or you could use a blend of cheeses or, in fact, whatever you like. Choose white or light cheeses rather than bright orange cheddar, for example. It just looks more elegant that way.

Green onions and shallot add more flavour, teamed with red pepper, mustard, nutmeg, and garlic. In addition you will need heavy cream and butter for richness.

You will definitely find cheesy smoked Gouda scalloped potatoes pair beautifully with anything on the menu. Whether turkey, chicken, ham, pork, or another protein is the dish of the day, gourmet scalloped potatoes are a wonderful accompaniment.

How to Make Scalloped Potatoes from Scratch

Time to make Gouda cheddar parmesan scalloped potatoes! You will need to slice the potatoes as thinly as possible. Try to get them 1/16-inch thick. This can be hard (or impossible!) to achieve with even the sharpest chef’s knife. I like to use a mandolin slicer (here) when making these potatoes with Gouda cheese so the slices are perfectly even.

Let the potatoes soak in water while you slice the shallot to the same thickness as the potatoes. Mix together the cream and seasonings.

Drain and dry the potatoes then layer them with the cream mixture followed by the shallot and green onions on top. Add the cheese and then more potatoes and press down firmly. Keep layering until you’ve used the ingredients then bake, covered with foil, until done.

Smoked Gouda potatoes au gratin are piping hot when they come out of the oven so you can let the dish sit for 10 minutes or so before serving. I like to grind black pepper on top and sprinkle on some green onions too for colour.

How to Store Leftover Cheesy Gouda Potatoes au Gratin

If you have leftover Gouda cheddar parmesan scalloped potatoes, transfer them into an airtight container and refrigerate them. Eat them within 5 days. You can also freeze them for 2 or 3 weeks.

How to Reheat Leftover Gourmet Scalloped Potatoes

Thaw the potatoes overnight in the refrigerator first if they have been frozen. Warm them up in a frying pan on the stove or in the microwave, as you prefer. You can also reheat them in an ovenproof dish or the dish you cooked them in for about 30 minutes at 350 degrees F. Cover the dish with foil before putting it in the oven.

If you have a million dishes to prepare for Christmas or Thanksgiving or whichever holiday you are catering, there is another time-saving step. You can prepare gouda cheddar parmesan scalloped potatoes a day ahead. Once you have finished layer the potatoes, cream, cheese, and onions, cover the baking dish with foil and refrigerate overnight.

The following day let it come to room temperature on the countertop and finish the recipe by baking it according to the recipe. The reason to let it come to room temperature first is so you don’t ‘shock’ a cold glass or Pyrex baking dish in the hot oven. This can lead to cracks which is the last thing you need on one of the busiest days of the year!

What To Serve With Gouda Scalloped Potatoes

Gouda scalloped potatoes are a delicious and indulgent side dish that pairs well with a variety of main dishes. For a hearty meal, serve them alongside roasted chicken or beef tenderloin. For a lighter option, pair them with your favourite summer salad recipes.

Other delicious sides that complement the rich and creamy flavor of gouda scalloped potatoes include asparagus, roasted Brussels sprouts, or garlic cheese carrots. If you are a fan of all kinds of potato recipes, for a larger holiday meal you could add another potato side dish like this twice baked potato casserole. To balance out the richness of the dish, consider serving a crisp white wine or a light beer.

Gouda Cheddar Parmesan Scalloped Potatoes Au Gratin Recipe

If you are looking for a potato side dish that is the ultimate comfort food, give these Gouda au gratin potatoes a try. This baked potato and cheese dish is perfect for Christmas, Thanksgiving, Easter or other family meals.

You Might Also Like

• Slow Cooker Corned Beef Hash Au Gratin
• Apple, Gouda and Sausage Breakfast Casserole
• Garlic Parmesan Baby Potatoes
• Smoked Gouda Bacon Cheddar Cheese Dip for Pretzels
• Chicken and Blue Cheese Salad
• Smoked Gouda Mac and Cheese with Pancetta