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    Home » Side Dishes

    Scalloped Potatoes Recipe with Gorgonzola, Parmesan & Cheddar Cheeses

    Published: Apr 1, 2010 · Modified: Mar 9, 2011 by Dara · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. · 37 Comments

    52Shares

    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 ¾ cup (packed) extra-sharp cheddar cheese, ¾ cup (4 ounces) crumbled Gorgonzola cheese, and ⅓ 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 ¼-inch rounds.


    Spread half of the potato rounds, overlapping slightly, onto the bottom of the baking dish. Sprinkle ¾ teaspoon kosher salt and ¼ 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 ½-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, ¾ teaspoon salt, ¼ 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 ¼ 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

    ¾ cup (packed) grated extra-sharp cheddar cheese (about 4 ounces)
    ¾ cup crumbled Gorgonzola cheese (about 4 ounces)
    ⅓ cup (packed) freshly grated Parmesan cheese (about 1 ¼ ounces)
    4 pounds russet potatoes, peeled, cut into ¼-inch-thick rounds
    1 ½ teaspoon kosher salt, divided
    ½ teaspoon freshly ground black pepper, divided
    1 leek
    3 tablespoon all-purpose flour
    4 tablespoon (½ stick) unsalted butter, cut into ½-inch pieces, divided
    3 cup 2% milk
    ¼ teaspoon 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 ¾ teaspoon kosher salt and ¼ 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, ¾ teaspoon salt, ¼ 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


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      Reader Interactions

      Comments

      1. BigBearswife

        July 19, 2010 at 8:15 pm

        these Scalloped Potatoes look delish

        Reply
      2. Cookin' Canuck

        April 09, 2010 at 2:56 am

        Thanks to the rest of you for your comments. We made a second batch of these a couple of days ago and were so happy to have the leftovers of this comfort dish for several meals.

        Reply
      3. Brie: Le Grand Fromage

        April 08, 2010 at 3:38 am

        oh my goodness, i'm drooling! i haven't had scalloped potatoes in forever - i will definitely have to make these this weekend!

        Reply
      4. Fuji Mama

        April 07, 2010 at 6:54 pm

        And to think I was so close! I could have come and snuck a bite of this--YUM!

        Reply
      5. April Cavin

        April 04, 2010 at 3:26 pm

        Scalloped potatoes are such a classic and your version sounds amazing-- hope you have a wonderful and tasty Easter!

        Reply
      6. Trix

        April 04, 2010 at 2:16 pm

        Omg, sluuuurp.

        Reply
      7. ThatsSoYummy

        April 04, 2010 at 1:49 pm

        These look absolutely delicious! I love scalloped potatoes... mmmmm!

        -Tasha

        Reply
      8. French Cooking for Dummies

        April 04, 2010 at 10:52 am

        I already know I'm going to LOVE this recipe! Cheese and potatoes can't fail 😉

        Reply
      9. Jamie

        April 04, 2010 at 4:48 am

        I love scalloped potatoes - gratin - but boy does this take scalloped potatoes to an entirely new level! Fabulous! And Happy Holidays!

        Reply
      10. Kevin

        April 03, 2010 at 5:41 pm

        Gorgonzola in scalloped potatoes would be so good!

        Reply
      11. Cooking Rookie

        April 03, 2010 at 7:36 am

        What a wonderful recipe!

        Reply
      12. motherrimmy

        April 03, 2010 at 4:37 am

        Fantastic! I love the ingredients you've used in this recipe. The picture is mouthwatering.

        Reply
      13. SashaInTheKitchen

        April 03, 2010 at 2:51 am

        delicious combination of the three cheeses with the scalloped potatoes. Must make this as my husband would love it!

        Reply
      14. redkathy

        April 03, 2010 at 2:13 am

        Thanks for sharing this recipe, it sounds wonderful. In fact, scalloped potatoes are now on our Easter menu!

        Reply
      15. 5 Star Foodie

        April 03, 2010 at 12:48 am

        Perfectly delicious with the three cheeses!

        Reply
      16. brattypants

        April 02, 2010 at 12:14 am

        I have never had cheese in scalloped potatoes. What a wonderful idea! I kinda feel like I've been missing out on something for all these years now.

        Reply
      17. Jenn

        April 01, 2010 at 6:32 pm

        Cheese and potatoes. What not to like. I like that you used a combination of cheeses. I'm drooling with delight. I like that you like to keep traditions. I'm the same way too.

        Reply
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