With the holidays quickly approaching, the friend and family gathering and meals are all popping up on the calendar. If you want to really impress with that side dish Auntie Sue requested of you – then you have got to brings a dish of these Three Cheese Potatoes au Gratin. The homemade cheese sauce is so creamy and velvety, you are going to love love love it. It will go perfect with a ham, roast or turkey.
When I say “thin sliced” on the potatoes I mean thin sliced. You want to try really hard to keep them between an eighth and a quarter inch thick. If you want to use a mandolin to cut them – use caution. I, personally, prefer a sharp knife and a cutting board. Some feel it takes little longer but I say it’s worth it to keep all my fingers in tact.
Some people call these scalloped potatoes and some call is potatoes au gratin. I tried to do some research and it seems they really are used interchangeably. The only real difference is the addition of cheese. Some say scalloped potatoes is just a cream sauce without cheese. But really what ever you decide to call them – you will definitely be calling them delicious!
I served these up with my Dijon Balsamic Pork Tenderloin, which I cooked up in the cast iron in the oven. As I mentioned before, you could pair these potatoes with a spiral ham, a prime rib roast, a stuffed turkey or even a Spatchcock Chicken! It makes an excellent side dish for a holiday meal or any night of the week.
Now Let’s Get Cookin’!
Three Cheese Potatoes au Gratin
- 8 Medium Russet Potatoes peeled and thin sliced
- 4 tbsp Butter
- 1 tsp Garlic Powder
- 4 tbsp Flour
- 2 cup Chicken Broth
- 1 cup Heavy Cream
- 1½ cup Cheddar Cheese shredded, divided
- 1½ cup Mozzarella Cheese shredded, divided
- 1½ cup Parmesan Cheese shredded, divided
- 2 tbsp Dried Minced Onion
- 1 tsp Parsley Flakes
- Prepare all of the ingredients. Preheat oven to 350degF.
- In a saucepan over medium heat, add butter and garlic powder. Once melted, whisk in flour. Cook for 3 minutes then whisk in chicken broth. Cook for 2 minutes then whisk in heavy cream. Cook for 2 minutes then whisk in 1 cup of cheddar, 1 cup of mozzarella and 1 cup of parmesan. Once fully melted in, whisk in dried onion.
- In a 13×9 baking dish, pour ⅓ of the cheese sauce into bottom. Add half of the sliced potatoes in a even layer. Pour ⅓ of the cheese sauce over the potatoes. Add second half of potatoes in a even layer. Pour remaining cheese sauce.
- Sprinkle with remaining mozzarella, cheddar and parmesan. Sprinkle with parsley flakes. Place in oven and bake for 60 minutes. Let rest at least 5 minutes before serving.
Estelle Forrest’s self-published first cookbook – Homemade on a Weeknight: A Family Cookbook – was created after a lot of playing around in the kitchen. You can purchase your own copy here:
Estelle self-published a second cookbook – Burgers on a Weeknight – recently. It has over 60 delicious burger creations! You can purchase your own copy here:
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