Prepare to be amazed by this truly exceptional recipe for baked Scalloped Potatoes! It features thinly sliced gold potatoes generously coated in a decadent, creamy garlic and smoked gouda cheese sauce, creating a side dish that’s both elegant and comforting.

The Ultimate Creamy Smoked Gouda Scalloped Potatoes: A Must-Try Side Dish

Scalloped potatoes are a timeless classic, a comforting staple that graces dinner tables around the world. At its heart, this beloved dish consists of tender, thinly sliced potatoes bathed in a rich, velvety sauce and baked to golden perfection. While many versions exist, our recipe elevates this traditional favorite with the unique addition of smoked gouda cheese. This choice isn’t just a whim; it infuses the dish with a sophisticated smoky depth that truly makes it stand out from the crowd. The result is a decadently delicious side dish that promises to be the star of any meal, whether it’s a festive holiday gathering or a cozy family dinner.

“These were delicious…..great with our baked ham! I didn’t change anything, perfect as-is!”
– Vicki

Expert Tips for Crafting Perfect Scalloped Potatoes

Achieving the perfect scalloped potatoes requires a few key considerations. Here are some pro tips to ensure your dish is a resounding success every time:

• Cheese Selection is Key: While smoked gouda offers a unique and delicious flavor, you can certainly experiment with other melting cheeses. Great alternatives include sharp cheddar for a classic tang, Gruyère for nutty richness, Fontina for a mild creaminess, or mozzarella for an extra stretchy, mild profile. Feel free to mix and match to find your favorite combination!
• Don’t Fear the Sauce (or lack thereof!): When you first assemble the dish, it might seem like there isn’t enough sauce to completely cover the potatoes. Don’t worry! As the potatoes bake, they release their natural moisture, which blends with the cheese sauce, expanding its volume and creating that desirable luscious, saucy consistency throughout the entire dish.
• Achieving Uniform Slices: The secret to evenly cooked scalloped potatoes lies in consistent potato thickness. Aim for slices approximately 1/8th of an inch thick. A mandoline slicer is highly recommended for achieving this uniformity with ease and speed. If you’re using a knife, take your time to ensure each slice is as close in size as possible.
• Potato Choice Matters: Gold potatoes (like Yukon Golds) are ideal for scalloped potatoes because their waxy-starchy texture holds its shape well when cooked, yet becomes incredibly tender and creamy. Their natural buttery flavor also complements the rich cheese sauce beautifully. Other good choices include red potatoes or even Russets if you prefer a fluffier texture, though they might release more starch.
• Prevent Browning Too Quickly: If the top of your scalloped potatoes starts to brown too much before the potatoes are tender, lightly cover the dish with aluminum foil. This helps to steam the potatoes and ensures they cook through without over-browning.
• Making Ahead & Reheating: Scalloped potatoes can be partially prepared in advance. You can assemble the dish up to a day ahead, cover it tightly, and refrigerate. Add an extra 10-15 minutes to the baking time if baking from cold. Leftovers reheat beautifully in the oven or microwave, though the texture will be best from the oven.

Ingredients for The Best Scalloped Potatoes

Gathering the right ingredients is the first step to creating this unforgettable dish. Each component plays a vital role in building the layers of flavor and creamy texture that make these scalloped potatoes truly exceptional:

• Gold Potatoes: Approximately 2 pounds, peeled and thinly sliced. Their buttery flavor and creamy texture are perfect for this dish.
• Salted Butter: Forms the rich base of our sauce, adding depth and a golden hue.
• Diced Onion: Provides a subtle sweetness and aromatic foundation when sautéed.
• Salt and Pepper: Essential seasonings to enhance the natural flavors of the potatoes and sauce.
• Fresh Garlic: Minced to infuse the sauce with its pungent, aromatic notes.
• Fresh Thyme: Finely chopped, adding a delicate, earthy fragrance that pairs wonderfully with potatoes and cheese. Dried thyme can be substituted if fresh is unavailable (use about 1 teaspoon).
• All-Purpose Flour: Acts as a thickening agent, creating a smooth, stable béchamel-style cheese sauce.
• Whole Milk: Contributes to the sauce’s creaminess and helps achieve the perfect consistency.
• Heavy Cream: The secret to an ultra-rich, luxurious sauce that coats every potato slice.
• Smoked Gouda Cheese: Shredded and divided, this is our star ingredient, offering a distinctive smoky and nutty flavor.
• Grated Parmesan Cheese: Adds a salty, umami depth and a crispy, golden crust to the top layer.
• Freshly Chopped Parsley: Optional, but highly recommended for a vibrant garnish and a touch of freshness.

How to Make the Best Smoked Gouda Scalloped Potatoes: Step-by-Step

Follow these detailed steps to create a show-stopping dish of creamy, cheesy scalloped potatoes:

1. Prepare Potatoes and Baking Dish

1. Preheat your oven to 350°F (175°C). Lightly spray a 9×9 inch (or similar size) baking dish with cooking spray and set it aside.
2. Peel and thinly slice your gold potatoes to approximately 1/8th of an inch thick. For best results and uniform cooking, a mandoline slicer is highly recommended.
3. Place the sliced potatoes into a large bowl filled with cold water. This prevents them from oxidizing and keeps them crisp while you prepare the sauce.

2. Start the Roux and Aromatics

4. In a medium-sized skillet, melt the salted butter over medium-low heat.
5. Add the diced onions, salt, and pepper to the skillet. Cook, stirring occasionally, until the onions have softened and become translucent, which typically takes about 5 minutes.

3. Infuse with Garlic and Thyme

6. Stir in the minced garlic and finely chopped fresh thyme. Continue to cook for another 30 seconds, or until the aromatics become fragrant. Be careful not to burn the garlic.

4. Build the Creamy Cheese Sauce

7. Whisk in the all-purpose flour and cook for 1 minute, stirring continuously. This step cooks out the raw flour taste.

8. Slowly pour in the whole milk while whisking constantly. This is crucial to prevent lumps and create a smooth sauce.
9. Whisk in the heavy cream. Continue stirring occasionally as the mixture comes to a gentle simmer. Once it starts to bubble slightly, remove the skillet from the heat.

10. Stir in half of the shredded smoked gouda cheese until it has completely melted into the sauce, creating a rich and savory base.

5. Assemble the Layers

11. Drain the sliced potatoes thoroughly. Arrange half of the sliced potatoes evenly across the bottom of your prepared baking dish.

12. Pour half of the creamy cheese sauce over the potato layer, spreading it gently to ensure even coverage.

13. Sprinkle half of the grated Parmesan cheese over the sauce layer.

14. Carefully add the remaining sliced potatoes on top of the Parmesan layer, creating a second even layer.

15. Pour the rest of the creamy cheese sauce over the top layer of potatoes, ensuring it spreads evenly.

16. Finally, sprinkle the remaining smoked gouda and Parmesan cheeses over the very top. This will create a beautiful, golden-brown crust.

6. Bake to Perfection

17. Cover the baking dish tightly with aluminum foil and bake for 45 minutes. This steaming process helps the potatoes become tender without drying out.
18. Remove the foil and continue baking for another 30 minutes, or until the potatoes are fork-tender and the cheese topping is bubbly and golden brown. If preferred, you can broil for the last 1-2 minutes for an extra crispy top, but watch carefully to prevent burning.
19. Let the scalloped potatoes rest for 10-15 minutes before serving. This allows the sauce to set and makes for easier serving.
20. Garnish with freshly chopped parsley, if desired, for a pop of color and fresh flavor.

Serving Suggestions and Variations

These creamy smoked gouda scalloped potatoes are incredibly versatile and pair well with a variety of main courses. They are a fantastic addition to:

• Holiday feasts (Thanksgiving, Christmas, Easter) alongside roasted turkey or ham.
• Sunday roasts, such as beef tenderloin or a classic pot roast.
• Grilled or baked chicken and pork dishes.
• Special occasion dinners or even a elevated weeknight meal.

Get Creative with Variations:

• Bacon Bliss: Add crispy crumbled bacon bits to the potato layers or sprinkle on top before the final bake for an extra layer of smoky flavor.
• Herb Harmony: Experiment with other fresh herbs like rosemary or sage, which complement potatoes beautifully.
• Spicy Kick: A pinch of cayenne pepper in the sauce can add a subtle warmth without overpowering the other flavors.
• Vegetable Boost: For added nutrition, consider very thinly sliced zucchini or a layer of sautéed mushrooms between the potato layers.

Craving More Delicious Recipes?

If you loved these scalloped potatoes, explore some of our other crowd-pleasing side dishes and comforting meals:

• Classic Stovetop Mashed Potatoes
• Mississippi Mud Potatoes
• Cowboy Butter Potatoes
• Hearty Southern Collard Greens
• Slow Cooker Scalloped Potatoes
• Bacon Garlic Green Beans
• Famous Funeral Potatoes
• Savory Brussel Sprouts with Bacon
• Easy Sweet Potato Casserole

The Best Scalloped Potatoes

This recipe for Scalloped Potatoes is truly exceptional! Thinly sliced gold potatoes with a creamy garlic smoked gouda cheese sauce.

Rated 5 out of 5 stars by 4 reviews

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Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 25 minutes

Servings: 9
Author: Brandie Skibinski

Ingredients

• 2 pounds gold potatoes, peeled and thinly sliced
• 2 tablespoons salted butter
• ¼ cup diced onion
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 cloves garlic, minced
• 2 teaspoon fresh thyme, finely chopped (optional, or 1 tsp dried)
• 3 tablespoons all-purpose flour
• 1 cup whole milk
• ½ cup heavy cream
• 1 ½ cups shredded smoked gouda cheese, divided use
• ⅓ cup grated parmesan cheese
• Freshly chopped parsley for garnish (optional)

Instructions

1. Preheat the oven to 350°F (175°C). Spray a 9×9 inch baking dish with cooking spray, and set aside.
2. Slice the potatoes very thin, about 1/8th of an inch. Using a mandoline is recommended for consistent thickness.
3. Place the sliced potatoes into a large bowl with cold water to prevent browning.
4. In a medium-sized skillet over medium-low heat, add the butter and melt. Add the onions, salt, and pepper, stirring occasionally. Cook until the onions are just softened, about 5 minutes.
5. Add the garlic and thyme, cook until fragrant, about 30 seconds.
6. Whisk in the flour and cook for 1 minute. Slowly pour in the milk and whisk constantly to ensure no lumps form.
7. Whisk in the heavy cream. Stirring occasionally, let this mixture come to a simmer. Once it starts to bubble slightly, take it off the heat. Stir in half of the gouda until melted.
8. Drain the potatoes thoroughly. Place half of the potatoes into the bottom of the baking dish.
9. Pour half of the cheese sauce on top. Sprinkle half of the parmesan cheese on top.
10. Add the rest of the potatoes on top. Top with the remaining sauce. Add the rest of the gouda and parmesan on top.
11. Bake covered with foil for 45 minutes. Then, remove the foil and cook for about another 30 minutes, or until the potatoes are fork-tender and the top is golden.
12. Garnish with parsley, if desired, and serve warm.

Video

Notes

• Dried thyme can be substituted for the fresh thyme (use about a teaspoon).

Course: Side Dish

Cuisine: American

Nutrition Facts (Estimated)

Calories: 332 kcal |
Carbohydrates: 23g |
Protein: 15g |
Fat: 20g |
Sodium: 661mg |
Fiber: 3g |
Sugar: 3g

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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