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If you’re in the mood for creamy, cheesy comfort food, these smoked gouda scalloped potatoes are the perfect side dish. Layers of thinly sliced red potatoes are tucked between rich cream, smoky Gouda, sharp cheddar, and Parmesan, then baked until tender and golden. The result is a bubbling, cheesy masterpiece with just a hint of spice and a whisper of nutmeg. Whether you’re hosting guests or just treating yourself, this dish takes classic scalloped potatoes to the next level.
Smoked gouda scalloped potatoes are layered with cream, cheeses, and warm spices. They’re baked to golden perfection and packed with flavor in every bite.
Also try these crab cake egg rolls or perhaps crab and lobster bisque. Another potato recipe you might enjoy is mashed red skin potatoes.
Why You’ll Love It
Incredible flavor: Smoked Gouda, cheddar and Parmesan create a rich, balanced taste.
Creamy texture: The heavy cream and cheeses melt beautifully between the thin potato layers.
Aromatic seasoning: Nutmeg, garlic powder and red pepper flakes add depth.
Perfect for gatherings: A hearty, impressive dish for potlucks or family dinners.
Customizable heat: Adjust the red pepper flakes to suit your spice level.
Smoked Gouda Scalloped Potatoes Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Red potatoes: Thinly sliced for layering, they hold their shape and become tender in the oven.
Shallot: Adds a mild, slightly sweet onion flavor to the dish.
Green onions: Provide a fresh, mild bite and a pop of color.
Heavy cream: Brings richness and creaminess to bind the layers.
Smoked Gouda: Adds a bold, smoky flavor that makes this dish stand out.
Cheddar: Offers sharpness to balance the cream and other cheeses.
Parmesan: Brings a salty, nutty finish and browns beautifully on top.
Butter: Used to grease the baking dish and add richness.
Seasonings: Garlic powder, mustard powder, red pepper flakes, and nutmeg add warmth, depth and a subtle kick.
How to Make Scalloped Potatoes au Gratin
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Slice the potatoes: Use a mandolin to cut very thin slices and soak in cold water.
Prep the shallot: Thinly slice and set aside.
Grease the dish: Use butter to coat the bottom and sides of the baking dish.
Mix the cream: Combine heavy cream with salt, pepper, garlic powder, mustard, nutmeg and red pepper flakes.
Dry the potatoes: Rinse and pat dry with a lint-free towel.
Layer the base: Place a layer of potato slices, then drizzle with cream.
Add aromatics: Sprinkle green onions and shallots over the cream.
Add cheese: On the next layer, add shredded cheeses instead of cream.
Repeat the layers: Continue layering potatoes, cream with aromatics, potatoes, cheese and press gently.
Finish the top: End with potatoes, remaining cream and a final layer of cheese.
Cover and bake: Cover with foil and bake until tender, then uncover to brown the top.
Rest and garnish: Let rest before serving, then garnish with green onions and black pepper.
Substitutions and Variations
Swap the cheese: Use Fontina, Gruyère or even mozzarella for a different twist.
Use a different cream: Half & Half or whole milk can be used for a lighter version.
Add protein: Crumbled bacon or diced ham can turn this into a main dish.
Change the spice: Leave out red pepper flakes for a milder version.
Serving Suggestions
With meat: For a hearty meal, serve them alongside roasted chicken or beef tenderloin.
With salad: For a lighter option, pair them with your favourite summer salad recipes.
More sides: Other delicious sides that complement the rich and creamy flavor of gouda scalloped potatoes include smoked asparagus, roasted Brussels sprouts and garlic cheese carrots.
To drink: To balance out the richness of the dish, consider serving a crisp white wine or a light beer.
How to Store Smoked Gouda Potatoes au Gratin
Store: Keep leftovers in an airtight container in the refrigerator and eat within 4 days.
Freeze: You can freeze scalloped potatoes in an airtight container for up to a month.
Thaw: Defrost it in the refrigerator overnight.
Reheat: 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.
Top Tips
Slice evenly: Consistent potato thickness helps them cook evenly. Try to get them about 1/16-inch thick. I like to use a mandolin slicer (here) for perfectly even slices.
Soak the potatoes: Removes excess starch and improves texture.
Press the layers: Ensures a compact dish with less air between layers.
Let it rest: Allow the dish to sit after baking for cleaner slices.
Smoked Gouda Scalloped Potatoes FAQs
Yes, you can assemble it in advance and bake it when ready to serve.
You can, but freshly shredded melts better and gives a smoother texture.
Smoky 3-Cheese Potatoes au Gratin Recipe
Smoked Gouda Scalloped Potatoes
Equipment
- Baking Dish 13 x 9-Inch
Ingredients
- 2 Pounds potatoes, red, washed
- 1 shallot
- 3 green onions, chopped
- 1 Cup heavy cream
- 1 Cup smoked Gouda cheese, freshly shredded
- 1 Cup white cheddar cheese, freshly shredded
- 1 Cup Parmesan cheese, freshly shredded
- 1 Tablespoon butter
- 1 Teaspoon salt
- 1 Teaspoon black pepper
- 1 Teaspoon garlic powder
- ½ Teaspoon mustard powder
- ½ Teaspoon ground nutmeg
- ¼ Teaspoon red pepper flakes
Instructions
- Preheat oven to 350 degrees F.
- Using a mandolin, slice potatoes very thinly, about 1/16-inch thick. Immediately place the sliced potatoes in a bowl of very cold water. Let the potatoes sit in the water for a few minutes.
- Using the mandolin, slice the shallot very thinly, about 1/16-inch thick, set aside
- Grease the bottom and sides of a 9 x 13-inch dish using a tablespoon of butter.
- In a measuring cup or a vessel that is easy to pour, mix the heavy cream with the salt, pepper, garlic powder, mustard powder, nutmeg, and red pepper flakes. Set aside.
- Drain the potatoes and rinse a couple of times with cold water.
- Dry the potatoes off using a paper towel or a clean lint-free kitchen towel.
- Place one layer of the potato slices in the bottom of the dish, covering the entire surface of the bottom of the dish. It is OK for the potatoes to overlap a little bit.
- Drizzle about ¼ of the cream mixture over the layer of potatoes in the dish.
- Sprinkle a few of the chopped green onions and slices of shallot on top of the potatoes and cream.
- Do another layer of the potatoes on top of the cream, shallots, and green onions.
- This time, instead of cream, sprinkle about ¼ of each of the cheeses on top of the potatoes.
- Do another layer of the potatoes on top of the cheese. Once the potatoes are on, give everything a good press down. You want the layers to be nice and tight.
- Continue the process of layering and pressing firmly, potatoes, cream with shallots and green onions, potatoes, cheese, potatoes etc until you have just enough potatoes left to do the final top layer.
- Arrange the top layer of the potatoes and top with the remaining cream, then top the cream with any remaining cheese.
- Cover the dish tightly with aluminum foil. Bake for 40 to 45 minutes.
- After 40 to 45 minutes, remove the aluminum foil from the dish and bake for another 20 to 30 minutes until the top is golden.
- Remove from the oven and let sit for at least 10 minutes before serving.
- Garnish with chopped green onion and fresh black pepper.
Notes
Soak the potatoes: Removes excess starch and improves texture.
Press the layers: Ensures a compact dish with less air between layers.
Let it rest: Allow the dish to sit after baking for cleaner slices.
Nutrition
There’s something irresistible about a pan of bubbling, golden potatoes, especially when layered with smoked Gouda, cheddar and cream. These smoked gouda scalloped potatoes hit the perfect balance of smoky, creamy and savory. Serve them as a holiday side, a dinner party dish or a comfort meal for two. Once you try this version, smoked gouda au gratin potatoes just might become your go-to recipe for any occasion that calls for something special and satisfying.
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
The perfect side dish. My whole family loved it!
Gouda is my favorite!! Such a delicious recipe! The steps were easy to follow, and the result was fantastic.
These were delicious! I added extra cheese and they were amazing.
These sound so good with gouda!