Scalloped Potatoes with Gouda Cheese

As each of us prepare for the Holiday Season, I wanted to share a delicious potato recipe with you. My Scalloped Potatoes with Gouda Cheese is a decedent, rich delight of creamy potatoes. I can guarantee this dish will return empty no matter how many, or how few guests are at your holiday table this Holiday Season.

This Scalloped Potatoes with Gouda Cheese recipe works just as well with a Parrano Cheese if you can find it at your local grocery store. Parrano is technically a Gouda, but it is SO MUCH BETTER! It happens to be my favorite and makes this dish EXTRA SPECIAL for a Holiday meal. I feature regular gouda in my recipe to ensure that most home cooks can resource the ingredients in their local grocery store.

Special Ingredient Notes

Make sure you get real cheese, not cheese food. I accidently purchased Gouda cheese food to make sandwiches for a tailgate once. It was such a disappointment. I will say, I do not think you will get the melting and browning needed for this recipe without real cheese.

Also, make sure you have cream. I have substituted half and half when I didn’t have cream. It is not the same. Trust me, if there is a hack or substitution to try, I have probably already tried it.

Now for your potatoes, you need to use a waxy potato. These would be a red or yellow potato. They are sometimes referred to as a boiling potato. They hold their shape when they are cooked so they work well for this recipe. Russet potatoes will not work for this recipe. They bake up fluffy and you will end up with some form of mashed potatoes.

Cutting Your Potatoes

Also, I don’t peel my potatoes. I wash them well with a vegetable brush and then slice them with a mandolin. The peel is sliced so thin in this recipe and I like to think that you get more vitamins and fiber if you leave it on. MAKE SURE YOU USE THE GUARD when using a mandolin. And I slice them thin, but not see-thru. My mandolin is from Pampered Chef and I use setting #2. It is not quite an 1/8” thick.

Doubling the Recipe

If you want to double the recipe, use a casserole dish twice the size. You do not want to make the potatoes deeper in the pan or they will take longer to cook and not cook evenly. It might still take closer to 1 ½ hours to bake but it will be so worth it!

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Scalloped Potatoes with Gouda Cheese

These rich , cheesy potatoes are a extravagant compliment to your Holiday meal. The nutty flavor of the Gouda combined with the sweetness of the onion makes these potatoes an extra special treat!

Course Side Dish

Cuisine French

Keyword Potato Gratin, Potato side dish, Scalloped Potatoes

Prep Time 30 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 6

Ingredients

• ¼ cup butter salted
• 2 lbs. waxy potatoes sliced thin
• 1 small onion sliced thin and separated into rings
• 1 tsp salt
• 1/8-1/4 tsp white pepper black if you don’t have white
• 1 cup gouda cheese shredded
• 1 ¼ cups whipping cream

Instructions

• Preheat oven to 300 degrees.
• Spray 9×11 oven proof casserole dish with cooking spray.
• Arrange a layer of potatoes in bottom of dish. Then scatter a few rings of onion on the layer of potatoes. Season with salt, white pepper, cheese and butter. Repeat layers and finish with cheese.
• Spray aluminum foil with cooking spray and place over dish.
• Remove aluminum foil after 30 minutes of cooking.
• Pour cream over entire dish and place in preheated oven for 1-1 ¼ hours.
• The potatoes are finished cooking when a sharp knife pierce them easily. Remember, these potatoes will still be firm when cooked, but not hard like a raw potato.