Farmhouse Three-cheese Scalloped Potatoes
Looking for the perfect side dish to impress your guests or treat yourself to some cozy comfort food? Our Farmhouse Three-Cheese Scalloped Potatoes are made from scratch and layered with rich, creamy flavors that make every bite unforgettable.While classic recipes call for smoked Gouda, white cheddar, and Parmesan, we invite you to take it up a notch with our very own farm-crafted cheeses. Made fresh right here, we’ve paired our smoked Gouda, cheddar, and Herbsen Rock (our farm’s bold, herb-kissed alternative to Parmesan) for a one-of-a-kind dish you won’t find anywhere else.Perfect for holiday dinners, weekend gatherings, or whenever you need a little extra comfort on your plate. Taste the difference local makes!
Equipment
- 1 9 X 13 Backing Dish Shallow
- 1 Mandoline Optional
Ingredients
- 2 pounds Potatoes, washed I prefer red, but Yukon is good too!
- 1 each Onion
- 3 each Green onions, chopped
- 1 Cup Heavy Cream I use the cream skimmed form our milk.
- 1 Cup Smoked Gouda, shredded
- 1 Cup Cheddar Cheese We have both yellow and white available, it is your preference if you want a more yellow casserole.
- 1 Cup Herbsen Rock, grated or shredded. Or shredded Parmesan. Grating the Herbsen Rock is a great way to use this cheese if it has dried out.
- 1 tbsp Butter for greasing the 9 X 13" casserole dish.
- 1 tsp Salt
- 1 tsp Black Pepper
- 1 tsp Garlic Powder
- ½ tsp Mustard, powdered
- ½ tsp Nutmeg
- ¼ tsp Red Pepper Flakes optional
Instructions
- Preheat oven to 350 degrees F.
- Slice potatoes very thinly, about 1/16” thick i prefer using a mandolin to ensure they are uniformly sliced. Soak the sliced potatoes in a bowl of very cold water for a few minutes.
- Butter a 9 X 13 shallow casserole dish.
- In a mixing bowl, mix the heavy cream with the salt, pepper, garlic powder, mustard powder, nutmeg, and red pepper flakes. Set aside.
- Drain the sliced potatoes and rinse a couple of times with cold water.
- Dry off the potatoes.
- Place a layer of sliced potatoes on the bottom of the dish. They can overlay some.
- Pour about 1/4 of the cream mixture of the potatoes.
- Sprinkle a few of the chopped green onions and shallots of the potatoes and cream.
- Add another layer of sliced potatoes.
- Sprinkle about 1/2 of each of the cheeses over the potatoes.
- Add another layer of sliced potatoes. Press the potatoes down, firmly. They layers should be slightly packed.
- Repeat until you have just enough potatoes left to do a final layer on top.
- Cover the dish tightly with aluminum foil. Bake in the preheated oven for 40-45 minutes.
- After 40 to 45 minutes, remove the aluminum foil from the dish and bake for another 20 to 30 minutes until the top is golden. These are best with a crispy top.
- It is ready to be served, but you may want to let it rest 10 minutes or so.
