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Smoked Gouda Scalloped Potatoes

Creamy smoked gouda scalloped potatoes with crispy parmesan crust and chives.
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These creamy, indulgent scalloped potatoes are transformed with the mellow, smoky sweetness of Gouda cheese. A rich, velvety sauce infused with garlic and herbs bakes to golden perfection, making it a guaranteed crowd-pleaser for any occasion.

Ingredients

Scale
  • 3 pounds russet potatoes, peeled and thinly sliced (about 1/8-inch thick)
  • 4 tablespoons unsalted butter
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 teaspoon dried thyme
  • 1/2 teaspoon paprika (smoked paprika is fantastic here)
  • 1/4 teaspoon ground nutmeg
  • Salt and freshly ground black pepper, to taste
  • 8 ounces smoked Gouda cheese, shredded (about 2 cups)
  • 1/2 cup grated Parmesan cheese, divided
  • Fresh parsley or chives, for garnish (optional)

Instructions

  1. Preheat oven to 375°F (190°C). Butter a 9×13 inch baking dish.
  2. Place the thinly sliced potatoes in a large bowl of cold water to prevent browning while you make the sauce.
  3. In a large saucepan or Dutch oven, melt the butter over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for 30 seconds until fragrant.
  4. Sprinkle the flour over the onions and garlic and whisk constantly for about 1 minute to cook out the raw flour taste.
  5. Gradually whisk in the milk and cream until smooth. Add the thyme, paprika, nutmeg, salt, and pepper. Bring to a gentle simmer, whisking often, until the sauce thickens enough to coat the back of a spoon, about 5-7 minutes. Remove from heat.
  6. Stir the shredded smoked Gouda and 1/4 cup of the Parmesan cheese into the warm sauce until completely melted and smooth. Taste and adjust seasoning.
  7. Drain the potato slices and pat them thoroughly dry with a clean kitchen towel.
  8. Arrange half of the potato slices in the bottom of the prepared baking dish. Pour half of the cheese sauce evenly over the top. Repeat with the remaining potatoes and sauce, pressing down gently. Sprinkle the remaining 1/4 cup of Parmesan over the top.
  9. Cover the dish tightly with aluminum foil and bake for 45 minutes. Remove the foil and bake for an additional 25-35 minutes, or until the potatoes are fork-tender and the top is golden brown and bubbly.
  10. Let the dish rest for 10-15 minutes before serving. Garnish with fresh parsley or chives if desired.

Notes

For a smooth sauce, grate your own cheese instead of using pre-shredded. Drying the potato slices after soaking is crucial to prevent a watery sauce. The dish can be assembled, covered, and refrigerated up to a day in advance; add 10-15 minutes to the bake time when cooking from cold.

Nutrition

Find it online: https://www.homestyletable.com/smoked-gouda-scalloped-potatoes/