Description

This recipe transforms classic scalloped potatoes with smoky Gouda cheese and a crispy golden breadcrumb topping, delivering creamy, rich layers with a crunchy finish. Perfect for comfort dinners and holiday meals.

Ingredients

Scale

3 pounds Yukon Gold potatoes, peeled and thinly sliced (about 1/8 inch thick)
1 teaspoon salt
½ teaspoon black pepper, freshly ground
2 cups smoked Gouda, shredded
2 cups whole milk
1 cup heavy cream
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 teaspoon Dijon mustard
1 clove garlic, minced (optional)
1 cup golden breadcrumbs (panko or Italian-style)
2 tablespoons unsalted butter, melted
1 tablespoon fresh parsley, chopped (optional)

Instructions

Preheat your oven to 375°F (190°C). Butter your 9×13 inch baking dish to prevent sticking.
Slice the potatoes evenly using a mandoline or sharp knife to about 1/8 inch thickness.
In a medium saucepan, melt 3 tablespoons of butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant but not browned.
Whisk in the flour to create a roux. Stir for about 1 minute to cook off the raw flour taste.
Gradually pour in the milk and cream, whisking constantly to avoid lumps. Bring to a gentle simmer until the sauce thickens, about 5-7 minutes.
Remove from heat and stir in Dijon mustard, salt, and pepper. Add shredded smoked Gouda a handful at a time, stirring until melted and smooth. Adjust seasoning if needed.
Layer the potatoes in the buttered baking dish in an even, overlapping pattern.
Pour the warm cheese sauce evenly over the potatoes, pressing down gently to submerge slices.
Mix the breadcrumbs with melted butter (and parsley, if using) in a bowl. Sprinkle the breadcrumb mixture evenly over the top.
Cover the dish with foil and bake for 45 minutes. Remove foil and bake uncovered for another 15-20 minutes until the top is golden brown and bubbly and potatoes are tender.
Let the scalloped potatoes rest for 10 minutes before serving.

Notes

Use a mandoline for even potato slices to ensure uniform cooking. If topping browns too quickly, tent with foil during the last baking minutes. Let the dish rest after baking to allow the sauce to set. For gluten-free, substitute flour and breadcrumbs accordingly. Heavy cream can be swapped with half-and-half for a lighter sauce.

Prep Time: 20 minutes
Cook Time: 1 hour
Category: Side Dish
Cuisine: American

Nutrition

Serving Size: About 1 cup
Calories: 350
Sugar: 3
Sodium: 450
Fat: 22
Saturated Fat: 14
Carbohydrates: 25
Fiber: 3
Protein: 10

Keywords: scalloped potatoes, smoked Gouda, crispy breadcrumb topping, comfort food, easy side dish, holiday recipe