Smoked Gouda Scalloped Potatoes Recipe

It’s 5 PM. You’re staring into the fridge. The family is hungry. You want something amazing, but your energy is on empty.

I get it. We all have those nights. That’s why I live for recipes that do the heavy lifting for you. Recipes that look like you spent hours, but secretly came together in minutes. Whether you’re craving a classic comforting cottage pie or something simpler, the goal is always ease and flavor.

Today’s hero? Smoked Gouda Scalloped Potatoes. This isn’t your grandma’s fussy, all-afternoon project. This is a creamy, smoky, incredibly cheesy bake that practically makes itself. It’s the ultimate side dish that can steal the whole show.

Recipe Overview

• Cuisine: American
• Category: Side Dish / Savory Bake
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Servings: 6-8

Ultimate Guide to Smoked Gouda Scalloped Potatoes

Why is this your new go-to guide? Because we’re cutting the fluff and getting right to flavor. Most scalloped potato recipes need a roux. They need careful simmering.

We’re skipping that. Our method uses a simple, no-cook cream sauce. You just whisk and pour. The magic happens in the oven. The smoked Gouda melts into something unreal. It’s nutty, it’s savory, and it has that incredible BBQ-side vibe without any grill required.

You get maximum comfort food payoff. With minimum hands-on effort. That’s a win in my book.

The Simple Ingredients

Grab these basics. The smoked Gouda is the star, but everything else is a pantry all-star. No weird trips to the store.

• 3 lbs russet or Yukon Gold potatoes, scrubbed
• 2 cups heavy cream
• 1 cup whole milk
• 3 cloves garlic, minced
• 1 tsp salt, plus more for layers
• 1/2 tsp black pepper
• 1/4 tsp ground nutmeg (trust me!)
• 3 cups shredded smoked Gouda cheese, divided
• 1/2 cup grated Parmesan cheese
• Fresh thyme or chives for garnish (optional)

Let’s Get Cooking! (The Step-by-Step)

Ready? This is where the easy magic happens. Follow these steps and you really can’t go wrong. I promise.

1. Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish. No need to peel the potatoes if you scrub them well. I never do!
2. Slice the potatoes thinly, about 1/8-inch thick. Use a mandoline if you have one for speed and even cooking. If not, a sharp knife works fine.
3. In a large bowl, whisk the heavy cream, milk, minced garlic, salt, pepper, and nutmeg. This is your complete sauce. See? No cooking!
4. Layer half the potato slices in the greased dish. Overlap them slightly. Sprinkle lightly with a pinch of salt and pepper.
5. Sprinkle 1 1/2 cups of the shredded smoked Gouda over this first potato layer. This gets the cheese in every single bite.
6. Arrange the remaining potato slices on top. Now, slowly pour the entire cream mixture over the potatoes. Try to cover them evenly.
7. Cover the dish tightly with aluminum foil. Bake for 40 minutes. This steams the potatoes and makes them tender.
8. Carefully remove the foil. Top with the remaining 1 1/2 cups of smoked Gouda and the 1/2 cup of Parmesan.
9. Bake uncovered for another 15-20 minutes. You want the top to be golden brown and bubbly. Let it rest for 10 minutes before serving. This is key for the sauce to thicken up perfectly.

What to Serve With This Dish

This dish is a superstar side. But let’s make a full meal, fast. Pair it with any of these easy mains.

A simple roasted chicken is perfect. Or some pan-seared pork chops. For a meatless night, a big green salad with a tangy vinaigrette balances the richness. If you’re looking for another hearty potato-based main, these crack chicken stuffed baked potatoes are always a crowd-pleaser.

It’s also the ultimate BBQ side dish for grilled sausages, steaks, or burgers. Bring this to a potluck and be ready for recipe requests.

Make This Recipe Your Own (Quick Swaps)

Don’t have smoked Gouda? No stress. This recipe is super flexible. Try one of these easy swaps.

Use regular Gouda and add a teaspoon of smoked paprika to the cream sauce. You’ll get that smoky flavor. A mix of sharp cheddar and fontina also works beautifully.

Swap the heavy cream for half-and-half to lighten it up a touch. Add some thinly sliced onions between the potato layers for a little sweetness.

How to Store Leftovers (If You Have Any!)

Let the bake cool completely. Cover it tightly or transfer portions to airtight containers.

Store in the fridge for 3-4 days. Reheat single servings in the microwave. For larger portions, reheat in a 350°F oven until warm throughout. Add a splash of milk if it seems dry.

NUTRITION INFORMATION

• Calories: ~450
• Carbohydrates: 35g
• Protein: 18g
• Fat: 28g
• Saturated Fat: 17g
• Fiber: 3g
• Sugar: 4g

*This is an estimate per serving. Values will vary based on specific ingredients used.

FREQUENTLY ASKED QUESTIONS

Can I make this ahead of time?

Absolutely! Assemble the whole dish, cover it, and refrigerate for up to 24 hours before baking. You may need to add 5-10 minutes to the bake time since it will be cold from the fridge.

Do I have to use a mandoline slicer?

No, but it’s a huge time-saver. Just use a sharp knife and try to keep slices even so they cook at the same rate. Thicker slices will need a little longer in the oven.

Why let it rest after baking?

This is the most important step for perfect slices. The sauce needs a few minutes to set. If you cut in right away, it will be soupy. Wait those 10 minutes for creamy perfection.

So there you have it. Your secret weapon for crazy-good, no-fuss comfort food. This smoked Gouda scalloped potatoes recipe turns a regular Tuesday into a celebration. For another easy, all-in-one dinner that’s packed with flavor, you have to try this classic hearty hobo casserole.

It’s cheesy, smoky, and totally unforgettable. And you made it happen without the stress. That’s what I call a dinner win.

Go blow their minds with this bake! Then, come back and tell me all about it. Did you add any fun twists? How did your family react? Let me know by leaving a comment and rating below!