These scalloped potatoes are the ultimate comfort food—creamy, cheesy, and full of flavor. Gouda cheese brings a deep, nutty richness that sets this dish apart from traditional versions. It’s an impressive yet easy-to-make recipe that pairs beautifully with roasted meats, grilled vegetables, or a fresh salad. Perfect for holidays or everyday meals, this dish will have everyone asking for seconds.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Russet or Yukon Gold potatoes, thinly sliced
Gouda cheese, shredded
Heavy cream or whole milk
Garlic, minced
Butter
All-purpose flour
Salt
Black pepper
Ground nutmeg (optional)
Fresh thyme or parsley (optional, for garnish)
Directions
Preheat your oven to 375°F (190°C) and grease a baking dish with butter or non-stick spray.
In a saucepan over medium heat, melt the butter and sauté the minced garlic until fragrant, about 1 minute.
Whisk in the flour to form a roux and cook for 1–2 minutes until lightly golden.
Gradually whisk in the cream or milk until smooth. Cook until the mixture thickens, about 3–5 minutes.
Stir in most of the shredded Gouda cheese (reserve some for topping), and season with salt, pepper, and nutmeg if using. Remove from heat once the cheese has melted.
Arrange half of the sliced potatoes in the prepared baking dish in an even layer.
Pour half of the cheese sauce over the potatoes. Repeat with remaining potatoes and sauce.
Sprinkle the reserved Gouda cheese on top.
Cover with foil and bake for 40 minutes. Then remove the foil and bake uncovered for another 20–25 minutes, or until the top is golden and bubbly and the potatoes are tender.
Let rest for 10 minutes before serving. Garnish with fresh herbs if desired.
Servings and timing
This recipe serves 6 to 8 people and takes approximately 20 minutes of prep time and 1 hour and 5 minutes of cook time, totaling 1 hour and 25 minutes.
Variations
Smoked Gouda Version: Use smoked Gouda for an even deeper, smokier flavor.
Add-On Options: Caramelized onions, or sautéed mushrooms between the potato layers.
Spicy Kick: Add a pinch of cayenne pepper or crushed red pepper flakes to the cheese sauce.
Make It Lighter: Use half-and-half or a mix of milk and broth instead of heavy cream.
Gluten-Free: Use a gluten-free flour blend or cornstarch for the roux.
Storage/Reheating
Store leftover scalloped potatoes in an airtight container in the refrigerator for up to 4 days. To reheat, cover with foil and bake at 350°F for 20–25 minutes, or until heated through. You can also microwave individual portions in 1-minute intervals until hot. For best results, reheat in the oven to maintain texture. Freezing is possible but may slightly affect the texture of the cream sauce.
FAQs
What type of potatoes work best for scalloped potatoes?
Russet and Yukon Gold potatoes are ideal because they hold their shape and have the right balance of starch and creaminess.
Can I use pre-shredded cheese?
Pre-shredded cheese can be used, but freshly shredded Gouda melts more smoothly and creates a better sauce.
How thin should I slice the potatoes?
Slice them about 1/8-inch thick for even cooking. A mandoline slicer makes this easier and more consistent.
Can I make this dish ahead of time?
Yes, you can assemble the dish up to a day in advance and refrigerate it before baking. Add extra baking time if starting from cold.
How do I prevent curdling in the sauce?
Use heavy cream or whole milk and avoid overheating the sauce once the cheese is added. Low, gentle heat is best.
Can I substitute another cheese?
Yes, Gruyère, Fontina, or sharp cheddar are great alternatives or additions to Gouda.
Is it necessary to peel the potatoes?
It’s optional. You can leave the skins on for a more rustic texture or peel them for a smoother finish.
How do I know when it’s done baking?
The top should be golden and bubbling, and a knife should easily pierce through the layers of potatoes.
Can I freeze scalloped potatoes?
Yes, freeze after baking. Thaw in the refrigerator overnight and reheat in the oven until warmed through.
What should I serve with scalloped potatoes?
They pair well with roasted meats, grilled chicken, green beans, or a crisp salad.
Conclusion
Cheesy Gouda Scalloped Potatoes are an irresistible side dish that brings warmth, richness, and elegance to any meal. The creamy texture and nutty flavor of Gouda elevate the classic scalloped potatoes to new heights, making them a standout at both special occasions and weeknight dinners. With a golden, bubbling top and layers of tender potatoes, this recipe is pure comfort food perfection.
Cheesy Gouda Scalloped Potatoes are a rich and comforting side dish made with layers of thinly sliced potatoes baked in a creamy, buttery Gouda cheese sauce. Golden and bubbling on top, this indulgent recipe is perfect for holidays, family dinners, or cozy nights in.
Author:Catherine
Prep Time:20 minutes
Cook Time:1 hour 5 minutes
Total Time:1 hour 25 minutes
Yield:6–8 servings
Category:Side Dish
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
2½ lbs Russet or Yukon Gold potatoes, thinly sliced (about 1/8 inch thick)
2 cups shredded Gouda cheese (divided)
2 cups heavy cream or whole milk
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cloves garlic, minced
1 teaspoon salt (or to taste)
½ teaspoon black pepper
¼ teaspoon ground nutmeg (optional)
1 tablespoon chopped fresh thyme or parsley (optional, for garnish)
Instructions
Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
In a saucepan over medium heat, melt butter and sauté minced garlic for about 1 minute until fragrant.
Whisk in flour and cook for 1–2 minutes to form a light roux.
Slowly whisk in cream or milk, stirring constantly until the mixture thickens (3–5 minutes).
Stir in 1½ cups of the shredded Gouda cheese. Add salt, pepper, and nutmeg if using. Stir until cheese is melted and sauce is smooth. Remove from heat.
Layer half the sliced potatoes in the prepared baking dish.
Pour half the cheese sauce over the potatoes. Repeat with remaining potatoes and sauce.
Sprinkle remaining ½ cup Gouda cheese evenly on top.
Cover with foil and bake for 40 minutes. Then remove foil and bake uncovered for another 20–25 minutes, or until golden and bubbly and potatoes are tender.
Let rest for 10 minutes before serving. Garnish with fresh herbs if desired.
Notes
Use a mandoline slicer for evenly thin potato slices and even cooking.Smoked Gouda adds an extra layer of flavor if preferred.Add caramelized onions or sautéed mushrooms between layers for extra depth.Make ahead and refrigerate unbaked; increase bake time slightly if starting cold.To make gluten-free, substitute flour with cornstarch or a gluten-free flour blend.
