Cheese And Scalloped Potatoes: The Perfect Melty Pair

Scalloped potatoes are a creamy, indulgent dish that can be served as a comforting side for any meal. But what kind of cheese should you use to make them?

The word 'scallop' refers to how the potato is sliced, and generally, scalloped potatoes do not contain cheese. However, you can add cheese to the recipe if you wish. A traditional Au Gratin Potato dish, on the other hand, has grated cheese sprinkled between the layers, resulting in a more decadent dish.

When choosing a cheese for scalloped potatoes, a good melting cheese is important. A nice sharp cheddar is always a good option, but you could also use mozzarella, gouda, fontina, gruyere, Colby Jack, or Parmesan. For a bolder flavour, try a sharp cheddar or gruyere. If you want a smoky flavour, add smoked gouda, or for a spicy kick, add Pepper Jack.

Scalloped potatoes with Colby Jack, cheddar, and Parmesan

Scalloped potatoes are a creamy, indulgent, and comforting dish that is perfect for any holiday gathering or weeknight meal. This recipe uses a combination of Colby Jack, cheddar, and Parmesan cheeses to create a rich and flavourful side that will leave your taste buds wanting more. Here is a detailed guide on how to make this mouth-watering dish.

Ingredients:

• 4 pounds of Russet potatoes, peeled and sliced to 1/8-inch thickness
• 1 large white or yellow onion, diced small
• 3 to 4 cloves of garlic, finely minced or pressed
• 2 tablespoons of unsalted butter
• 2 tablespoons of all-purpose flour
• 2 teaspoons of Kosher salt, or to taste
• 2 teaspoons of seasoning blend (such as Mrs. Dash, Trader Joe's 21 Salute, or poultry seasoning)
• 1 teaspoon of freshly ground black pepper, or to taste
• 1 cup of vegetable or chicken broth
• 1 cup of heavy cream
• 1 cup of sour cream
• 1.5 cups of shredded Colby Jack cheese, divided
• 1.5 cups of shredded cheddar cheese, divided
• 1 cup of shredded Parmesan cheese, divided

Instructions:

Preheat your oven to 400°F. In a 9x13-inch casserole dish or baking pan, arrange the potatoes upright along one of the long edges. Repeat with the remaining potatoes until you have three columns of potato slices; set aside.

In a saucepan, melt the butter and add the onion and garlic. Cook this mixture for about 5 minutes, stirring frequently.

Next, add the flour and cook for an additional minute, whisking constantly, until the flour turns a light golden brown. This is called a 'roux', which is essential for thickening the sauce later.

Now, add the salt, seasoning blend, pepper, broth, and cream to the saucepan. Stir the mixture until it thickens, which should take about 3 minutes.

Turn off the heat and stir in 1 cup each of Colby Jack and cheddar cheeses, along with 1/2 cup of Parmesan cheese. Set the mixture aside for a moment.

Spread the sour cream over the potatoes in the baking dish. Then, pour the cheesy mixture evenly over the potatoes.

Sprinkle the remaining half cup of each of the three cheeses over the potatoes.

Cover the scalloped potatoes with foil and bake for 1 hour.

After an hour, remove the foil and check for doneness. The potatoes should be fork-tender. If they are not cooked through, recover with foil and bake for an additional 10 to 15 minutes, or until they are cooked to your liking.

Once the potatoes are fully cooked, remove the foil and let them bake uncovered for an additional 30 minutes, or until the cheeses reach your desired level of browning. Keep a close eye on them during this final stage of baking.

Finally, allow the potatoes to cool for about 5 minutes before serving.

Tips and Variations:

• For a more colourful and flavourful dish, try using a combination of red and yellow potatoes.
• If you want to prepare this dish in advance, you can peel and slice the potatoes and store them in water to prevent browning. Just make sure to thoroughly drain and pat them dry before assembling the dish.
• For the best melting and smoothest results, it is recommended to buy a block of cheese and grate it yourself instead of using pre-shredded bagged cheeses.
• If you want to add a smoky flavour to your scalloped potatoes, try using smoked Gouda cheese.
• For a vegetarian option, opt for vegetable broth instead of chicken broth.

Enjoy your delicious and cheesy scalloped potatoes!

Scalloped potatoes with mozzarella and provolone

Ingredients

• 3 large potatoes, thinly sliced
• 1/2 cup onion, minced
• 1/4 tsp black pepper
• 1 and 1/2 cups mozzarella cheese, shredded
• 1/2 cup provolone cheese, shredded

Method

Preheat your oven to 350°F. In a medium-sized saucepan over medium heat, melt some butter. Whisk in some flour and milk. Season with salt and pepper and set aside.

In a greased 9 x 13-inch baking dish, arrange the sliced potatoes along the bottom of the pan in a single layer. Sprinkle with about 2 tbsp of onions and about 1/2 cup of mozzarella cheese. Pour over 1/3 of the cream mixture.

Repeat the potato, onion, mozzarella, and cream layers 3-4 times until the pan is full. For the final layer, repeat as usual with the potatoes, onions, cheese, and sauce, adding the last ingredient, Parmesan cheese!

Cover the pan with foil and bake for 60 minutes. After 60 minutes, remove the foil and continue to bake for an additional 30 minutes, until the cheese is bubbly and golden brown.

Tips

• For best results, use a mandoline to slice the potatoes.
• Russet potatoes or Yukon Gold potatoes are the best types of potatoes for scalloped potatoes.
• For a crisp topping, change the oven setting to broil after the potatoes are baked. Broil until golden brown.

Scalloped potatoes with Gruyere

Ingredients

• 2 pounds of Yukon gold potatoes (you can also use Russet potatoes)
• 5 ounces of Gruyere cheese
• 1 1/4 teaspoons of kosher salt
• 1/2 teaspoon of ground black pepper
• 2 1/2 tablespoons of all-purpose flour or sweet rice flour to make gluten-free
• 3 cloves of garlic, minced (or 1/2 teaspoon of garlic powder)
• 1 teaspoon of chopped fresh thyme (or 1/2 teaspoon if using dried)
• 1 cup of half-and-half (or 1/2 cup of heavy cream and 1/2 cup of half-and-half)

Optional Ingredients

• 1/4 cup of salted butter
• 1 large yellow onion, sliced into rings
• 3 tablespoons of all-purpose flour
• 1/2 teaspoon of kosher salt
• 2 cups of whole milk, at room temperature
• 1 1/2 cups of mild cheddar cheese, shredded

Instructions

• Preheat your oven to 375 degrees Fahrenheit.
• Use a mandoline to thinly slice the potatoes to about 1/8 inch thick.
• Grate the Gruyere cheese and set it aside.
• In a large bowl, add the potatoes, salt, black pepper, flour, thyme, and garlic. Toss to coat the potatoes evenly.
• Add half of the grated cheese to the potatoes and toss again.
• Butter a 7x10 baking dish.
• Place half of the potatoes into the dish, laying them flat.
• Sprinkle a little more cheese over the potatoes.
• Add the remaining potatoes on top, laying them flat and in an organized manner.
• Sprinkle the remaining cheese over the potatoes.
• Pour the half-and-half (or cream and half-and-half mixture) over the potatoes, distributing it evenly.
• Cover the baking dish with aluminum foil and secure it tightly.
• Bake for 30 minutes, then remove the foil and bake for an additional 20-30 minutes, until the potatoes are cooked through and can be easily pierced with a fork. Everything should be golden brown and bubbling.
• Remove from the oven and serve warm.

Tips

• If you don't have a mandoline, you can use a sharp knife to slice the potatoes as thinly and evenly as possible.
• For an even more indulgent dish, you can add heavy cream to the half-and-half or use all heavy cream.
• If you want to add some extra flavor, you can include other ingredients such as rosemary, nutmeg, or paprika.
• You can also add meat, such as cubed ham, to turn this side dish into a hearty main course.

Scalloped potatoes with smoked gouda

Ingredients

• 2 cups shredded smoked gouda cheese
• 3/4 cup grated parmesan reggiano cheese
• 2 large yellow-fleshed potatoes, peeled and thinly sliced
• 1 large onion, thinly sliced
• 1 tsp finely chopped fresh thyme leaves
• 1 tsp finely chopped fresh rosemary leaves
• Salt and freshly ground black pepper, to taste
• 2 large sweet potatoes, peeled and thinly sliced
• 3 cups 35% whipping cream

Method

• In a small bowl, stir together the gouda and parmesan.
• Grease a 13- x 9-inch baking dish.
• Arrange half of the yellow-fleshed potatoes in the dish.
• Top with a quarter each of the onion, cheese mixture, thyme, and rosemary. Season with salt and pepper.
• Repeat the layers, alternating with the yellow-fleshed and sweet potatoes.
• Pour enough cream over the top, stopping just below the rim. The cream should barely cover the top layer of potatoes.
• Cover the dish with foil and bake at 400°F for 1 hour.
• Uncover and bake for an additional 30 minutes, or until lightly browned and the potatoes are tender.
• Let the dish stand for 5 minutes before serving.

Tips

• For best results, use a mandolin to ensure even slices of potato.
• If you don't have a mandolin, use a sharp knife to slice the potatoes as evenly as possible.
• Try adding other cheeses, such as gruyere or cheddar, for an extra cheesy dish.
• For a smokey flavour, add smoked gouda or a tablespoon of smoked paprika to the sauce.

Scalloped potatoes with Pepper Jack

Ingredients

Thinly sliced potatoes (russet or Yukon Gold)

A mandoline can be used to ensure uniform thickness.

Onion (white or yellow)

Butter

Unsalted butter can be used.

Flour

All-purpose flour.

Milk

Heavy cream can be used in addition to milk.

Garlic

Freshly minced or pressed garlic can be used.

Seasonings

• Salt and pepper.
• Additional seasonings such as thyme, rosemary, sage, or parsley can be added.

Pepper Jack Cheese

Freshly grated pepper jack cheese.

Method

Preheat the oven.

For a preheat temperature, different sources suggest 350°F, 400°F, or 425°F.

Prepare the sauce.

• Melt butter in a saucepan.
• Add onion and garlic, and cook until softened.
• Add flour and cook until lightly golden.
• This forms a 'roux', which helps the mixture thicken later.
• Add milk, and stir until thickened.
• Additional ingredients such as broth, cream, garlic, thyme, salt, and pepper can be added to the sauce.
• Remove from heat.

Layer the potatoes and sauce in a baking dish.

• Grease a 9x13-inch baking dish.
• Arrange the potatoes upright in the pan along one of the long edges, creating three columns of potato slices.
• Layer the sauce and potatoes, sprinkling cheese between the layers.
• Cover with aluminium foil.

Bake.

• Bake covered for 45 minutes to 1 hour.
• Uncover and bake for an additional 10 to 35 minutes, or until the potatoes are tender and the cheese is browned.
• Broiling at the end can create a crisp topping.
• Cooking time will depend on the thickness of the potato slices.

Let the potatoes cool before serving.

Allow the potatoes to cool for about 10 minutes before serving.

Tips

• The sauce will thicken as the potatoes rest.
• Potatoes can be sliced the day before and stored in water to prevent browning. They must be thoroughly dried before use.
• Pre-shredded cheese may not melt as smoothly as freshly grated cheese.
• For a smokier flavour, smoked gouda can be added.
• For a spicy kick, Pepper Jack cheese can be used.

Frequently asked questions