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Creamy Scalloped Potatoes Recipe with Three-Cheese Béchamel Sauce

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A rich and comforting side dish featuring thinly sliced Yukon Gold potatoes layered with a silky three-cheese béchamel sauce, baked to a golden bubbly perfection.

Ingredients

Scale
  • 2 pounds Yukon Gold potatoes, peeled and thinly sliced (about 1/8 inch or 3 mm thick)
  • 1 teaspoon salt
  • Freshly ground black pepper, to taste
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 ½ cups whole milk, warmed
  • ½ cup shredded Gruyère cheese
  • ½ cup sharp white cheddar cheese
  • ¼ cup freshly grated Parmesan cheese
  • ¼ teaspoon freshly grated nutmeg (optional)
  • 1 teaspoon Dijon mustard (optional)
  • 2 tablespoons unsalted butter, melted (for dotting on top)
  • Fresh thyme or chopped parsley for garnish (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly butter your baking dish to prevent sticking.
  2. Slice the potatoes thinly and evenly (about 1/8 inch or 3 mm). Rinse the slices in cold water to remove excess starch, then pat dry with a clean towel.
  3. Make the béchamel sauce: In a saucepan, melt 3 tablespoons of butter over medium heat until foamy but not browned (about 2 minutes). Stir in the flour and whisk constantly for 1-2 minutes to cook out the raw taste without browning.
  4. Slowly add the warm milk, about ¼ cup at a time, whisking constantly to prevent lumps. Continue whisking and simmer gently for 5-7 minutes until the sauce thickens and coats the back of a spoon.
  5. Remove from heat and stir in the shredded Gruyère, cheddar, and Parmesan cheeses one handful at a time, stirring until melted and smooth. Add the Dijon mustard and nutmeg, then season with salt and pepper to taste. If the sauce thickens too much, stir in a splash more milk to loosen it.
  6. Layer the potatoes in the prepared baking dish in a single layer, seasoning each layer lightly with salt and pepper. Pour enough béchamel sauce over the potatoes to cover them well. Repeat layering until all potatoes and sauce are used, finishing with sauce on top.
  7. Dot the top with melted butter for a golden crust. Cover the dish loosely with foil and bake for 45 minutes.
  8. Remove foil and bake uncovered for another 20-25 minutes, or until the top is bubbly and golden, and the potatoes are tender when pierced with a fork.
  9. Let rest for 10 minutes before serving to help the sauce thicken slightly and make serving easier.

Notes

Use warm milk and add it gradually while whisking to prevent lumps in the béchamel sauce. Cover with foil during most of the baking time to avoid over-browning. Let the dish rest 10 minutes before serving for easier slicing. Yukon Gold potatoes hold their shape better than russets. For gluten-free, substitute flour with gluten-free blend or cornstarch. For dairy-free, use plant-based butter and almond or oat milk with vegan cheese alternatives.

Nutrition

Keywords: scalloped potatoes, creamy potatoes, béchamel sauce, three-cheese sauce, comfort food, holiday side dish, cheesy potatoes

Find it online: https://bitefuljoy.com/creamy-scalloped-potatoes-recipe-with-three-cheese-b-e-chamel-sauce-easy-and-perfect/