Scalloped Potatoes With Three Cheeses Recipes

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BAKED SCALLOPED POTATOES WITH CHEESE



Baked Scalloped Potatoes with Cheese image

These scalloped potatoes are EXTRA cheesy thanks to three cheeses used as well as super rich and CREAMY!! They're a perfect HOLIDAY SIDE DISH as well as family friendly weeknight COMFORT FOOD!

Provided by Averie Sunshine

Categories     Sides, Salads & Vegetables

Time 1h50m

Number Of Ingredients 14

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

Steps:

  • Preheat oven to 400F and to a 9×13-inch casserole dish or baking pan, arrange the potatoes upright in the pan along one of the long edges. Repeat with the remaining potatoes until you have three columns of potato slices; set aside. Tip - If you have a mandoline, use it here!
  • To a saucepan, add and melt the butter, add the onion and garlic, and cook for 5 minutes; stir frequently.
  • Add flour, and cook for another minute, whisking nearly constantly, or until the flour is lightly golden browned. This is what's called a 'roux' and is important so that later on the mixture properly thickens.
  • Add the salt, seasoning blend, pepper, broth, cream, and stir until somewhat thickened, about 3 minutes.
  • Turn off the heat and stir in 1 cup each of the Colby Jack and cheddar cheeses and 1/2 cup of the Parmesan; set aside momentarily.
  • Spread the sour cream over potatoes and pour the cheesy mixture evenly over potatoes.
  • Evenly sprinkle the remaining one-half cup of each of the three cheeses over potatoes.
  • Cover potatoes with foil and bake for 1 hour, remove from the oven, and check for doneness. The potatoes should be fork tender and not at all hard. If they're not cooked through yet, recover with the foil and bake for an additional 10 to 15 minutes, or as long as necessary so they cook through.
  • After the potatoes have cooked through completely, remove and discard the foil, and allow the potatoes to bake uncovered for an additional 30 minutes, or as desired to brown the cheeses. In the final moments of baking the potatoes uncovered, keep a close eye on them so you know exactly how fast the cheese is browning**
  • Allow potatoes to cool momentarily before serving, about 5 minutes.

Nutrition Facts : Calories 649 calories, Carbohydrate 60 grams carbohydrates, Cholesterol 107 milligrams cholesterol, Fat 36 grams fat, Fiber 7 grams fiber, Protein 23 grams protein, SaturatedFat 22 grams saturated fat, ServingSize 1, Sodium 1516 grams sodium, Sugar 6 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 11 grams unsaturated fat

THREE CHEESE GARLIC SCALLOPED POTATOES



Three Cheese Garlic Scalloped Potatoes image

If you love cheese and love potatoes you'll adore this delicious recipe! You can use any three cheeses you like, but I find using a sharp cheddar, freshly grated Parmesan or Romano cheese, and thin sliced provolone (because it melts very well) are the best! Takes time to cook, but the result is so yummy and the smell is intoxicating!

Provided by veggigoddess

Categories     Side Dish     Potato Side Dish Recipes     Scalloped Potato Recipes

Time 1h10m

Yield 6

Number Of Ingredients 8

1 ½ pounds Yukon Gold potatoes, thinly sliced
2 tablespoons butter, divided
1 pint heavy cream
2 cloves garlic, thinly sliced
salt and pepper to taste
2 cups shredded Cheddar cheese
4 slices provolone cheese
½ cup grated Parmesan or Romano cheese

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Grease a 1 1/2 quart or larger casserole dish with butter or nonstick spray.
  • Layer half of the potato slices in the bottom of the casserole dish. Dot with half of the butter cut or pinched into small pieces. Arrange half of the garlic slices over the potatoes, then pour half of the heavy cream over. Sprinkle one cup of Cheddar cheese over the layer, and season with salt and pepper. Repeat layering of potatoes, garlic, cream and Cheddar cheese, then top with the slices of provolone cheese. Season again with salt and pepper.
  • Bake for 1/2 hour in the preheated oven, then sprinkle the Parmesan or Romano cheese over the top. This will create a semi-hard cheese crust. Continue baking uncovered for another 30 minutes, or until potatoes are tender when tested with a fork.

Nutrition Facts : Calories 679.2 calories, Carbohydrate 24.2 g, Cholesterol 186.1 mg, Fat 55.5 g, Fiber 1.8 g, Protein 22.9 g, SaturatedFat 34.8 g, Sodium 617.4 mg, Sugar 0.5 g

SCALLOPED POTATOES WITH THREE CHEESES



Scalloped Potatoes With Three Cheeses image

Make and share this Scalloped Potatoes With Three Cheeses recipe from Food.com.

Provided by Vicki in CT

Categories     < 4 Hours

Time 2h20m

Yield 12 serving(s)

Number Of Ingredients 10

3/4 cup grated extra-sharp cheddar cheese (about 4 ounces)
3/4 cup crumbled danish blue cheese (about 4 ounces)
1/3 cup freshly grated parmesan cheese (about 1 1/4 ounces)
4 lbs russet potatoes, peeled, cut into 1/4-inch-thick rounds
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/4 cup finely chopped onion
3 tablespoons all-purpose flour
4 tablespoons butter
3 cups whole milk

Steps:

  • Preheat oven to 400°F Lightly butter 13x9x2-inch glass baking dish. Mix cheddar cheese, blue cheese and Parmesan in small bowl.
  • Arrange half of potatoes in prepared baking dish, overlapping slightly. Sprinkle with teaspoon salt and 1/4 teaspoon pepper. Sprinkle onion over, then flour. Dot with 2 tablespoons butter. Sprinkle half of cheese mixture over. Top with remaining potatoes, 3/4 teaspoon salt, 1/4 teaspoon pepper and 2 tablespoons butter. Reserve remaining cheese.
  • Bring milk to simmer in medium saucepan. Pour milk over potatoes (milk will not cover potatoes completely). Cover baking dish tightly with foil. Bake 45 minutes. Uncover dish (liquids in dish may look curdled); sprinkle potatoes with reserved cheese mixture. Bake uncovered until potatoes are tender and cheese is deep golden brown, about 45 minutes longer. (Can be prepared 2 hours ahead. Let stand at room temperature. Cover and rewarm in 375°F oven about 20 minutes.) Remove from oven; let stand 15 minutes before serving.

Nutrition Facts : Calories 270.5, Fat 11.9, SaturatedFat 7.4, Cholesterol 33.7, Sodium 563, Carbohydrate 31.4, Fiber 3.5, Sugar 4.7, Protein 10.2

SCALLOPED POTATOES WITH THREE CHEESES



Scalloped Potatoes with Three Cheeses image

When it comes to Scalloped Potatoes with Three Cheeses, Rick Rodgers, cookbook author and teacher, says, "I've always thought of mashed potatoes as an everyday way to serve potatoes, but scalloped potatoes really say special occasion to me.

Provided by Rick Rodgers

Categories     Cheese     Dairy     Potato     Side     Bake     Christmas     Easter     Thanksgiving     Vegetarian     Casserole/Gratin     Fall     Spring     Winter     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 12 servings

Number Of Ingredients 10

3/4 cup (packed) grated extra-sharp cheddar cheese (about 4 ounces)
3/4 cup crumbled Danish blue cheese (about 4 ounces)
1/3 cup (packed) freshly grated Parmesan (about 1 1/4 ounces)
4 pounds russet potatoes, peeled, cut into 1/4-inch-thick rounds
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/4 cup finely chopped onion
3 tablespoons all purpose flour
4 tablespoons (1/2 stick) butter
3 cups whole milk

Steps:

  • Preheat oven to 400°F. Lightly butter 13x9x2-inch glass baking dish. Mix cheddar cheese, blue cheese and Parmesan in small bowl.
  • Arrange half of potatoes in prepared baking dish, overlapping slightly. Sprinkle with teaspoon salt and 1/4 teaspoon pepper. Sprinkle onion over, then flour. Dot with 2 tablespoons butter. Sprinkle half of cheese mixture over. Top with remaining potatoes, 3/4 teaspoon salt, 1/4 teaspoon pepper and 2 tablespoons butter. Reserve remaining cheese.
  • Bring milk to simmer in medium saucepan. Pour milk over potatoes (milk will not cover potatoes completely). Cover baking dish tightly with foil. Bake 45 minutes. Uncover dish (liquids in dish may look curdled); sprinkle potatoes with reserved cheese mixture. Bake uncovered until potatoes are tender and cheese is deep golden brown, about 45 minutes longer. (Can be prepared 2 hours ahead. Let stand at room temperature. Cover and rewarm in 375°F oven about 20 minutes.) Remove from oven; let stand 15 minutes before serving.

CHEESY SCALLOPED POTATOES



Cheesy Scalloped Potatoes image

Simple, yummy scalloped potatoes!

Provided by Kim

Categories     Side Dish     Potato Side Dish Recipes     Scalloped Potato Recipes

Time 1h25m

Yield 6

Number Of Ingredients 6

6 medium potatoes, peeled and thinly sliced
2 teaspoons salt
2 tablespoons butter
2 tablespoons all-purpose flour
1 ½ cups milk
¾ cup shredded Swiss cheese

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a casserole dish.
  • Arrange sliced potatoes in the casserole dish; season with salt.
  • Melt butter in a saucepan over medium heat. Stir in flour until a paste forms. Pour in milk gradually, stirring constantly, until a thick white sauce forms, about 5 minutes. Stir in cheese and remove from heat. Pour sauce over the potatoes.
  • Bake in the preheated oven until potatoes are cooked through and tops are lightly browned, about 1 hour.

Nutrition Facts : Calories 289.1 calories, Carbohydrate 42.8 g, Cholesterol 27.5 mg, Fat 9 g, Fiber 4.8 g, Protein 10.3 g, SaturatedFat 5.7 g, Sodium 866.2 mg, Sugar 4.7 g

THREE CHEESE GARLIC SCALLOPED POTATOES



Three Cheese Garlic Scalloped Potatoes image

A little bit of garlic goes a long way. I cooked these in the slow cooker for the day and they were awesome.

Provided by Cristi Hinten

Categories     High In...

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 8

1 1/2 lbs yukon gold potatoes, thinly sliced
2 tablespoons butter, divided
1 pint heavy cream
2 garlic cloves, thinly sliced
salt and pepper
2 cups shredded cheddar cheese
4 slices provolone cheese
1/2 cup parmesan cheese or 1/2 cup romano cheese, grated

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Grease a 1 1/2 quart or larger casserole dish with butter or nonstick spray.
  • Layer half of the potato slices in the bottom of the casserole dish. Dot with half of the butter cut or pinched into small pieces. Arrange half of the garlic slices over the potatoes, then pour half of the heavy cream over. Sprinkle one cup of Cheddar cheese over the layer, and season with salt and pepper. Repeat layering of potatoes, garlic, cream and Cheddar cheese, then top with the slices of provolone cheese. Season again with salt and pepper.
  • Bake for 1/2 hour in the preheated oven, then sprinkle the Parmesan or Romano cheese over the top. This will create a semi-hard cheese crust. Continue baking uncovered for another 30 minutes, or until potatoes are tender when tested with a fork. Can be cooked in the crockpot if preferred!

Nutrition Facts : Calories 661.1, Fat 53.1, SaturatedFat 33.3, Cholesterol 178.6, Sodium 593.5, Carbohydrate 26.6, Fiber 2.1, Sugar 1.5, Protein 21.2

THREE-CHEESE POTATOES



Three-Cheese Potatoes image

With its bacon and cheese flair, this side dish makes a welcome addition to barbecues. My husband and I love these potatoes. -Cheryl Hille, Askum, Illinois

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 6 servings.

Number Of Ingredients 10

3 large potatoes, peeled and cut into 1-inch cubes
1 medium onion, chopped
3 tablespoons grated Parmesan cheese
1 tablespoon minced chives
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
2 tablespoons butter
1/2 cup crumbled cooked bacon
1/2 cup shredded part-skim mozzarella cheese
1/2 cup shredded cheddar cheese

Steps:

  • In a large bowl, combine the first six ingredients. Transfer to a double thickness of greased heavy-duty foil (about 18 in. square). Dot with butter. , Fold foil around potato mixture and seal tightly. Grill, covered, over medium heat for 15-18 minutes on each side or until potatoes are tender., Carefully open foil. Sprinkle the bacon cheeses over potato mixture. Grill 3-5 minutes longer or until cheese is melted. Open foil carefully to allow steam to escape.

Nutrition Facts : Calories 293 calories, Fat 11g fat (7g saturated fat), Cholesterol 36mg cholesterol, Sodium 614mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 3g fiber), Protein 13g protein.

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Top Asked Questions

What are scalloped potatoes with cheese?
Scalloped Potatoes with Cheese — These baked scalloped potatoes are EXTRA cheesy thanks to three cheeses used as well as super rich and CREAMY!! They’re a perfect HOLIDAY SIDE DISH as well as family friendly weeknight COMFORT FOOD!
How to cook a potato casserole with cheese?
Directions. Layer half of the potato slices in the bottom of the casserole dish. Dot with half of the butter cut or pinched into small pieces. Arrange half of the garlic slices over the potatoes, then pour half of the heavy cream over. Sprinkle one cup of Cheddar cheese over the layer, and season with salt and pepper.
How to bake scalloped potatoes in the oven?
Directions. Bake for 1/2 hour in the preheated oven, then sprinkle the Parmesan or Romano cheese over the top. This will create a semi-hard cheese crust. Continue baking uncovered for another 30 minutes, or until potatoes are tender when tested with a fork. Perfectly creamy scalloped potatoes, just like Mom would make.
What is the best cheese to put on a potato salad?
Sprinkle one cup of Cheddar cheese over the layer, and season with salt and pepper. Repeat layering of potatoes, garlic, cream and Cheddar cheese, then top with the slices of provolone cheese.

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