There’s something undeniably comforting about a bubbling dish of scalloped potatoes. This version, layered with three rich and distinct cheeses, takes that comfort to a whole new level. Each bite is creamy, cheesy, and lightly crisped on top—the perfect side dish for holidays, family dinners, or cozy weekends.

The combination of sharp cheddar, creamy Gruyère, and tangy Parmesan adds depth and a touch of elegance to a rustic classic. Whether you’re serving a crowd or just feeding your soul, these scalloped potatoes deliver that indulgent, cheesy goodness we all crave.

Preparation Phase & Tools to Use

Before diving into the prep, gather these kitchen essentials to make the process smooth and stress-free:

Mandoline slicer or sharp chef’s knife: To achieve ultra-thin, uniform slices of potatoes that cook evenly and soak up the creamy sauce.
Large saucepan: Essential for preparing the cheese sauce, ensuring it melts smoothly without clumping.
Whisk: Helps you blend the butter, flour, and milk for a velvety béchamel base.

9×13-inch baking dish: The ideal size to layer and bake the potatoes evenly.
Aluminum foil: To cover the dish during the first half of baking and trap in moisture before removing to brown the top.
Oven mitts & a cooling rack: Safety first! You’ll need these when transferring the bubbling dish out of the oven.

Having the right tools ensures your scalloped potatoes cook evenly, stay creamy, and develop that golden top crust we all love.

Ingredients for the Scalloped Potatoes with Three Cheeses

Yukon Gold Potatoes: Their creamy texture holds up well in baking and absorbs the cheesy sauce beautifully.
Unsalted Butter: A base for the roux that adds richness without overpowering the cheese flavors.

All-Purpose Flour: Used to thicken the cheese sauce into a velvety consistency.
Whole Milk: Creamy but not too heavy, it balances the cheese and creates a luscious base.
Heavy Cream: Adds decadence and makes the dish extra smooth.

Sharp Cheddar Cheese: Melts easily and gives the dish its signature bold taste.
Gruyère Cheese: Brings a nutty, creamy quality that complements the cheddar.
Parmesan Cheese: Finishes the dish with salty, umami depth and enhances the browned topping.

Garlic Powder & Onion Powder: Boost flavor subtly without chunks of aromatics.
Salt & Freshly Ground Black Pepper: Essential for seasoning every layer.
Chopped Fresh Parsley (optional): Adds a pop of color and a fresh touch at the end.

How To Make the Scalloped Potatoes with Three Cheeses

Step 1: Prep and Preheat

Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or nonstick spray. Slice potatoes thinly, about 1/8 inch thick, using a mandoline or sharp knife.

Step 2: Make the Cheese Sauce

In a large saucepan, melt butter over medium heat. Whisk in flour to create a roux. Cook for 1-2 minutes. Slowly pour in milk and cream while whisking. Let simmer until thickened, then add garlic powder, onion powder, salt, and pepper. Stir in cheddar and Gruyère until melted and smooth.

Step 3: Assemble the Layers

Layer half of the sliced potatoes in the baking dish. Pour half the cheese sauce evenly over the top. Repeat with remaining potatoes and sauce. Sprinkle Parmesan on top.

Step 4: Bake Until Golden

Cover the dish with foil and bake for 40 minutes. Remove foil and bake an additional 25-30 minutes, until the top is golden brown and bubbling. Let it rest for 10 minutes before serving.

How to Serve and Store Scalloped Potatoes with Three Cheeses

Scalloped potatoes shine as a versatile side dish. Serve them hot straight from the oven alongside roast meats, grilled chicken, or as the star of a vegetarian plate with a crisp salad. Their rich, cheesy nature also makes them a hit during festive dinners like Thanksgiving, Easter, or Christmas.

For storing leftovers, let the dish cool completely, then transfer to an airtight container. Refrigerate for up to 4 days. To reheat, bake covered in a 350°F oven until warmed through or microwave individual portions. Add a splash of milk or cream before reheating to revive the creamy texture.

Frequently Asked Questions

How do I avoid curdling the cheese sauce?

Make sure to melt the cheese into the sauce off the heat or on very low heat to prevent separation. Also, avoid boiling after adding cheese.

Can I prepare this dish in advance?

Yes! Assemble the entire dish up to a day ahead and refrigerate it covered. When ready to bake, add an extra 10-15 minutes to the covered baking time.

What other cheese combinations work well?

Fontina, Monterey Jack, or smoked Gouda make great swaps or additions. Just keep a balance of melty and sharp cheeses.

Do I have to peel the potatoes?

It’s optional. Yukon Gold potatoes have thin skins that are tender when baked, so peeling is a matter of preference.

Can I freeze scalloped potatoes?

While they can be frozen, the texture may slightly change. If freezing, let cool completely, then wrap well. Reheat in the oven until bubbly.

What protein pairs best with this dish?

Ham, roast beef, or baked chicken complement the richness of the dish beautifully. It’s also excellent with grilled sausages.

Want More Potato Side Dish Ideas?

If you’re loving these creamy scalloped potatoes, you’ll probably enjoy these other cozy favorites from Life With Olivia:

Cheesy Ranch Potatoes with a zesty kick and gooey texture.
Scalloped Corn Casserole if you’re in the mood for a slightly sweet, golden baked classic.

Chicken and Stuffing Casserole for a one-dish wonder.
Million Dollar Ravioli Casserole that pairs beautifully with this potato dish.
Longhorn Parmesan Chicken for a complete, comforting dinner plate.

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And let me know in the comments how yours turned out. Did you stick to the three cheeses, or add your own spin? Did you go extra crispy on top?

I love hearing how these recipes become your own. Feel free to share tips or questions—we’re in this delicious journey together!

Scalloped Potatoes with Three Cheeses

Author: Olivia McKenney
Total Time: 1 hour 30 minutes
Yield: 8 servings

Diet: Vegetarian

Print Recipe

Description

This indulgent side dish features layers of thinly sliced Yukon Gold potatoes smothered in a silky three-cheese sauce. Rich cheddar, nutty Gruyère, and savory Parmesan create deep, comforting flavors that are perfect for holiday tables, Sunday dinners, or anytime you’re craving cozy food from the oven.

Instructions

1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray.

2. Slice potatoes into thin rounds (about 1/8-inch thick) using a mandoline or sharp knife. Set aside.

3. In a large saucepan over medium heat, melt the butter. Whisk in the flour to form a roux. Cook for 1–2 minutes, stirring constantly.

4. Gradually add milk and cream, whisking until smooth. Simmer for a few minutes until slightly thickened.

5. Stir in garlic powder, onion powder, salt, and black pepper.

6. Reduce heat to low and add cheddar and Gruyère. Stir until cheeses are completely melted and the sauce is smooth.

7. Layer half of the sliced potatoes into the prepared baking dish. Pour half of the cheese sauce over them.

8. Repeat with the remaining potatoes and cheese sauce. Sprinkle Parmesan evenly on top.

9. Cover the dish with aluminum foil and bake for 40 minutes.

10. Remove the foil and bake an additional 25–30 minutes, or until the top is golden brown and bubbly.

11. Let cool for 10 minutes before garnishing with fresh parsley and serving.

Notes

For best texture, slice the potatoes evenly and avoid stacking too thick—this ensures tender results in every bite.

To enhance browning on top, broil for the last 2 minutes, keeping a close eye to prevent burning.

Let the dish rest after baking so the layers set properly and the sauce thickens further.

Prep Time: 20 minutes

Cook Time: 70 minutes
Category: Side Dish
Method: Baked

Cuisine: American

Nutrition

Serving Size: 1/8 of the dish
Calories: 365

Sugar: 3g
Sodium: 490mg
Fat: 23g

Saturated Fat: 14g
Unsaturated Fat: 8g
Trans Fat: 0g

Carbohydrates: 28g
Fiber: 3g
Protein: 12g

Cholesterol: 65mg

Keywords: scalloped potatoes, cheesy potatoes, holiday side dish