Scalloped Potatoes Recipe with Gorgonzola, Parmesan & Cheddar Cheeses

When it comes to holiday meals, I am a traditionalist through and through. You will not find a Mexican feast gracing my table on Christmas or a tableful of spring rolls and stir-fries at Thanksgiving. Growing up, holiday meals were an event. Out came the china place settings, the good silver, and the long, tapered candles. My mum, who has a way with flowers, would whip up an incredible arrangement to grace the table. As a little girl, I would pull on my best tights, a skirt or dress that was sure to be adorned with some sort of bow or velour, and a pair of shiny patten shoes. Luckily, I married a man who, coming from a traditionalist family himself, was willing to accept many of my family’s traditions (happily, it’s a two-way street).

In keeping with our holiday rituals, Easter Sunday will start with a plateful of Hot Cross Buns. Later, we will sit down to a meal of glazed, warm ham. Even more than the ham, however, there is one dish that epitomizes Easter dinner. Scalloped potatoes. Cheesy, gooey, golden brown scalloped potatoes. Scalloped potatoes loaded with three types of cheese – cheddar, Gorgonzola, and Parmesan – made savory with mellow flavor of cooked leeks, and given a punch with a pinch of cayenne pepper. Now that’s what I call tradition.

Preheat the oven to 400 degrees F.

In a medium bowl, combine 3/4 cup (packed) extra-sharp cheddar cheese, 3/4 cup (4 ounces) crumbled Gorgonzola cheese, and 1/3 cup (packed) freshly grated Parmesan cheese.

Lightly coat a 9- by 13-inch glass baking dish with butter.

Using a mandoline or a sharp knife, cut 4 pounds peeled russet potatoes into 1/4-inch rounds.

Spread half of the potato rounds, overlapping slightly, onto the bottom of the baking dish. Sprinkle 3/4 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper over the potatoes.

Cut one leek in half lengthwise, rinse the dirt from between the leaves, and slice crosswise into thin half-moons. Use only the white and light green parts of the leek. Scatter over the potatoes. Sprinkle 3 tablespoons all-purpose flour over the leeks. Cut 4 tablespoons unsalted butter into 1/2-inch pieces and dot the potatoes with half of the pieces. Sprinkle half of the cheese over the top. Set aside remaining cheese.

Top with the remaining potatoes, 3/4 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and remaining butter pieces.

In a medium saucepan, bring 3 cups 2 % milk to a simmer. Pour evenly over the potatoes. The milk will not completely cover the potatoes. Sprinkle with 1/4 teaspoon cayenne pepper. Cover the dish tightly with aluminum foil, place on a large baking sheet, and put into the oven. Bake the scalloped potatoes for 45 minutes. Uncover the dish, top with remaining cheese, and put back into the oven, still uncovered. The milk may look curdled at this point. Bake for an additional 45 minutes, or until the potatoes are tender and the cheese is deep golden brown. Remove from oven and let rest for 15 minutes. Serve.

Make-ahead: The scalloped potatoes can be completely cooked 2 hours in advance. Before serving, reheat the potatoes, covered, in a 375 degree F oven for 20 minutes.

Other scalloped potato recipes:

Simply Recipes’ Scalloped Potatoes
For the Love of Cooking’s Scalloped Potatoes with Caramelized Onions
Lisa’s Kitchen’s Scalloped Potatoes with Best-Ever Mushroom Sauce
A Recipe a Day’s Horseradish Scalloped Potatoes

Scalloped Potatoes with Gorgonzola, Parmesan & Cheddar Cheeses
Adapted from Bon Appetit Magazine

3/4 cup (packed) grated extra-sharp cheddar cheese (about 4 ounces)
3/4 cup crumbled Gorgonzola cheese (about 4 ounces)
1/3 cup (packed) freshly grated Parmesan cheese (about 1 1/4 ounces)
4 pounds russet potatoes, peeled, cut into 1/4-inch-thick rounds
1 1/2 tsp kosher salt, divided
1/2 tsp freshly ground black pepper, divided
1 leek
3 tbsp all-purpose flour
4 tbsp (1/2 stick) unsalted butter, cut into 1/2-inch pieces, divided
3 cup 2% milk
1/4 tsp cayenne pepper

Preheat the oven to 400 degrees F. Lightly coat a 9- by 13-inch glass baking dish with butter.

In a medium bowl, combine cheddar, Gorgonzola, and Parmesan cheeses.

Spread half of the potato rounds, overlapping slightly, onto the bottom of the baking dish. Sprinkle 3/4 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper over the potatoes.

Cut leek in half lengthwise, rinse the dirt from between the leaves, and slice crosswise into thin half-moons. Use only the white and light green parts of the leek. Scatter over the potatoes. Sprinkle flour over the leeks. Dot the potatoes with half of the butter pieces. Sprinkle half of the cheese over the top. Set aside remaining cheese. Top with the remaining potatoes, 3/4 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and remaining butter pieces.

In a medium saucepan, bring milk to a simmer. Pour evenly over the potatoes. The milk will not completely cover the potatoes. Sprinkle with cayenne pepper. Cover the dish tightly with aluminum foil, place on a large baking sheet, and put into the oven. Bake the scalloped potatoes for 45 minutes. Uncover the dish, top with remaining cheese, and put back into the oven, still uncovered. The milk may look curdled at this point. Bake for an additional 45 minutes, or until the potatoes are tender and the cheese is deep golden brown. Remove from oven and let rest for 15 minutes. Serve.

Make-ahead: The scalloped potatoes can be completely cooked 2 hours in advance. Before serving, reheat the potatoes, covered, in a 375 degree F oven for 20 minutes.

Makes 12 servings.

Printable recipe