Cheesy, creamy, and herbaceous; these cheesy scalloped potatoes are the perfect side for any occasion.
The tender sliced potatoes are enrobed in creamy layers of white cheddar, mozzarella, and Gouda sauce to create a moreish and indulgent side.
These rich flavors are offset with sautéed spinach and fresh sage to add freshness to the dish.
This dish is cozy and rustic, perfect for chilly nights or family gatherings.
The prep to layer the scalloped potatoes along with the extended cooking time takes a while but we like to see it as a labor of love that pays off in the end with its delectable flavor and texture.
Why you will love this cheesy scalloped potatoes recipe…
Cheesy Scalloped Potatoes with Three-Cheese Blend, Sage & Spinach
Equipment
- Vegetable chopper (for fast & easy chopping)
Ingredients
- 4 large Yukon Gold or Russet potatoes, peeled and thinly sliced
- 1 cup white cheddar, shredded
- 1 cup mozzarella, shredded
- 1 cup Gouda, shredded
- 2 cups fresh spinach, roughly chopped
- 1 tbsp fresh sage, finely chopped
- ¼ tsp ground nutmeg
- Salt and pepper, to taste
Sauce:
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
Garnish: Fresh sage leaves (optional)
Instructions
Ingredients
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter.
- In a large skillet over medium heat, add a bit of oil and cook the chopped spinach until wilted, about 3 minutes. Set aside.
- In a saucepan, melt the butter over medium heat. Add flour, whisking constantly until golden, about 2 minutes. Gradually whisk in the milk and heavy cream. Continue stirring until the mixture thickens, about 3-5 minutes.
- Remove the sauce from heat. Stir in the nutmeg, salt, and pepper. Then, add half of each cheese (cheddar, mozzarella, and Gouda) to the sauce, stirring until melted and smooth. Fold in the chopped sage.
- Layer half of the sliced potatoes in the baking dish.
- Pour half of the cheese sauce over the potatoes, then sprinkle with half of the remaining shredded cheese and half of the sautéed spinach. Repeat with the second layer of potatoes, sauce, cheese, and spinach.
- Cover the baking dish with foil and bake for 40 minutes. Remove the foil and bake for an additional 20 minutes, or until the top is golden and bubbly and the potatoes are fork-tender.
- Let the scalloped potatoes rest for about 10 minutes. Garnish with extra sage leaves for a beautiful finish. Serve warm and enjoy!
Nutrition
🍽️ Serving Suggestions
This dish is the perfect side to serve along with a multitude of proteins. It’s also a great addition to a holiday buffet table.
Here are a few dishes that these potatoes would go well with:
🧑🍳 Expert Tips
Storage Suggestions
Cheesy Scalloped Potatoes FAQs
What is the difference between scalloped potatoes and au gratin?
Technically, this recipe is a combination of both of these dishes. Traditionally, scalloped potatoes are lighter and cooked with a cream-based sauce while au gratin has a heavy sauce with lots of cheese.
Why does my cheese curdle in scalloped potatoes?
This will happen if you cook your scalloped potatoes at a heat that is too high. This dish is better when cooked at a slightly lower heat for a longer period so everything comes together more gently.
Why do scalloped potatoes take so long to cook?
This dish cooks the potatoes from raw so they take a while to cook through. But, with a little patience, they will soften and allow the cheesy flavors to soak in.
