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.
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 Gouda potatoes au gratin to 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 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.
Gouda cheddar parmesan scalloped potatoes 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!
If you like these gourmet scalloped potatoes, you will also like Twice Baked Sweet Potato Casserole with Pecan Topping, Easy Beef and Potato Bake – One Pot Meal or Air Fryer Parmesan Pesto Crusted Salmon Fillets.
Gouda Cheddar Parmesan Scalloped Potatoes Au Gratin Recipe
Gouda Cheddar Parmesan Scalloped Potatoes Au Gratin
- 2 Pounds potatoes red, washed
- 1 shallot
- 3 green onions chopped
- 1 Cup heavy cream
- 1 Cup gouda cheese freshly shredded smoked
- 1 Cup cheddar cheese shredded white
- 1 Cup parmesan cheese shredded
- 1 Tablespoon butter
- 1 Teaspoon salt
- 1 Teaspoon black pepper
- 1 Teaspoon garlic powder
- 1/2 Teaspoon mustard powdered
- 1/2 Teaspoon nutmeg
- 1/4 Teaspoon red pepper flakes
- Preheat oven to 350 degrees F.
- Using a mandolin, slice potatoes very thinly – about 1/16” 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 – about1/16” thick, set aside
- Grease the bottom and sides of a 9×13 (or similar) baking dish using the 1 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 in the preheated oven for 40-45 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.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
If you are looking for a potato side dish that is the ultimate comfort food, give these gouda cheddar parmesan scalloped potatoes a try. This baked potato and cheese dish is perfect for Christmas, Thanksgiving, Easter or other family meals.