Thinly sliced potatoes smothered in a creamy gouda sauce topped with even more gouda. These scalloped potatoes are great for any holiday.
I will say that the first time I had scalloped potatoes I fell in love with them. This has been my attempt to recreate that recipe. One of the reasons I love this recipe is it works just as well for breakfast as it does for dinner. When I make any steak dish these are one of my go to sides. There is just something very comforting about these potatoes that once you make them you just cannot get enough.
What's in scalloped potatoes
This recipe only has only seven ingredients which allows all of them to bring out the best flavors in the potatoes and gouda. When making this casserole you can either layer the potatoes or you can place the slices standing up to make rows of potato slices instead of layers.
For this recipe you will want a good starchy potato. A russet is my go to for a recipe like this one. The reason that you want a starchy potato is because it can absorb all the goodness from the cream sauce. By using a waxy potato the sauce will not be absorbed and will sit in the bottom of the dish.
Nice thin slices
A mandolin is you best friend. By using it then you are guaranteed to have all of the potato slices the same thickness. This will ensure that all of the potatoes cook evenly. There is nothing worse than having a wonderfully tender potato start crunching because the slice next to it wasn’t cooked through. If you do not have a mandolin then try to make your slices as evenly as possible. If you have thicker slices try to put them evenly throughout the dish to help with even cooking.
Making the roux
Most scalloped potatoes will essentially make a béchamel sauce and then add cheese. In my recipe I cook the roux longer to help develop some nutty flavors. For me this pairs well with gouda. The roux will start to darken pretty quickly once it gets hot. It is important to have the cream near by to quickly halt the cooking once it becomes a light caramel color.
Making scalloped potatoes
When you pour the sauce you want to make sure that you get it in-between as many slices as you can. While the sauce will flow around the potatoes you want to make sure it gets between as many of them as possible. That way when you scoop out the potatoes you will get them coated in the best sauce ever. when you are cooking these there can be a big swing in the amount of time to cook them. This is due to the thickness of the potatoes. The best way to make sure the potatoes are ready is to insert a fork into the center and if is passes through easily then they are ready.
Looking for other potato dishes?
Baked Gouda Scalloped Potatoes
- 8 x 8 baking dish
- Potato peeler
- 2½ lbs potatoes peeled, thinly sliced
- 3 tbsp flour
- 3 tbsp butter unsalted
- 1 tsp salt
- ½ tsp white pepper
- 2 cups heavy cream
- 1½ cups gouda shredded, 6 ounces
- Preheat oven to 350 degrees. Grease a the 8 x 8 baking dish.
- In a small sauce pan, melt butter and stir in flour. Cook until the roux starts to darken to a light caramel color. Remove from the heat and stir/whisk in half of the cream. This will stop the flour from cooking further. Add the rest of the cream and place back onto the heat. Add the salt and pepper and stir/whisk until the mixture boils.
- Reduce heat and stir in 1 cup of the shredded gouda.
- Place a half of the sliced potatoes in the baking dish. Pour half of cheese sauce over potatoes and the repeat with the remaining potatoes and sauce.
- Sprinkle the remaining 1/2 cup of gouda on top.
- Bake uncovered for about 1 - 1½ hours at 350°F or until the potatoes are fork tender and the cheese is bubbling. This will be based on how thinly the potatoes are sliced.