Let’s hear it! Three cheers for these Three-Cheese Potatoes! Yes, yes, and yes for the triple melted goodness of golden cheddar, rich Gruyère, and premium parmesan, all entwined between tender, baked red and Yukon Gold potatoes that are seasoned to make the perfect forkful of cheesy potato love. Get the pom-poms and the megaphones out and inspire your next meal to be next-level, because Three-Cheese Potatoes are ready to play and are the best potatoes you will sink your fork into. Celebrate your love for cheese and potatoes and forks! Let’s hear it… hip, hip, hooray!
Ingredients
- 3 tablespoons butter, plus more, to taste, for greasing the pan
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 1/4 cups cheddar cheese, shredded, divided
- 3/4 cup Gruyère cheese, shredded, divided
- 1/4 cup plus 2 tablespoons parmesan cheese, grated, divided
- 1 teaspoon dry mustard
- 1/4 teaspoon dried thyme
- 1/4 teaspoon paprika
- salt, to taste
- black pepper, to taste
- 1 1/4 pounds red potatoes, washed and unpeeled, thinly cut
- 1 1/4 pounds Yukon Gold potatoes, washed and unpeeled, thinly cut
- 1 onion, thinly sliced
- chives, to taste, for garnish
- parsley, to taste, for garnish
Directions
Step 1 –Preheat the oven to 400 degrees F.
Step 2 –Using the extra butter, grease an 8-inch square baking dish.
Step 3 –In a medium saucepan over medium heat, melt the remaining 3 tablespoons of the butter.
Step 4 –Add the garlic to the melted butter and sauté until fragrant, about 1 minute.
Step 5 –Whisk the flour in and cook, about 1 minute.
Step 6 –Slowly add the milk to the flour mixture, whisking continuously until no lumps remain, and cook until it is thick and coats the back of a spoon.
Step 7 –With the stovetop heat off, add 1 cup of the cheddar cheese, 1/2 cup of the Gruyère cheese, 1/4 cup of the parmesan cheese, the dry mustard, the thyme, the paprika, the salt, and the black pepper and stir until smooth.
Step 8 –Add 1/2 of the red potatoes and 1/2 of the Yukon Gold potatoes in a single layer with minimal overlapping to the bottom of the prepared baking dish.
Step 9 –Add the onion slices to the top of the potato layer.
Step 10 –Evenly pour 1/2 of the cheese sauce mixture over the onion layer and let stand, about 1 minute.
Step 11 –Repeat the layers once, starting with the remaining potatoes and ending with the remaining cheese sauce.
Step 12 –Evenly sprinkle the remaining cheddar cheese, the remaining Gruyère cheese, and the remaining parmesan cheese over the potato mixture.
Step 13 –Cut a piece of aluminum foil to fit over the baking dish and spray one side with nonstick cooking spray. Cover the baking dish, spray-side down.
Step 14 –Place the dish on a baking sheet and bake, about 60 minutes.
Step 15 –Discard the aluminum foil and bake until the potatoes are tender and the cheese has melted, about 25-30 minutes.
Step 16 –Switch the oven to broil on high heat and broil until the potato mixture is extra brown and crispy, about 1-2 minutes.
Step 17 –Sprinkle the potato mixture with the chives and the parsley.
Step 18 –Plate and serve.
