3-5 potatoes
3 tablespoons butter
2 cloves garlic
3 tablespoons flour
2 ½ cups milk
1 teaspoon salt
1 teaspoon pepper
1 cup cheddar cheese
1 cup Swiss cheese
8 ounces (one small container) garlic cream cheese
½ cup Parmesan cheese
2 tablespoons parsley


1. Peel and wash the potatoes. Slice the potatoes in uniform. Use either a mandolin or a knife.

2. In a medium-large pot, melt 3 tablespoons of butter. Once melted, combine garlic and flour to create the roux. Mix these ingredients together well until a “paste” is developed.

3. Add the 2 ½ cups of milk to the roux. Bring to a rapid boil, and then reduce the heat to medium-low to simmer for 3-5 minutes. Stir continuously to avoid burning the milk.

4. Add salt and pepper.

5. Preheat the oven to 350ºF.

6. Begin to add the cheeses. 1 cup shredded cheddar, 1 cup shredded Swiss, and garlic cream cheese. Save the Parmesan for just before the oven.

7. Mix the cheeses together until they are melted all the way, and the mixture becomes a thick cheese sauce.

8. In a greased casserole dish, lay one layer of potatoes down. They do not need to be perfectly flat on the pan. Pour a layer of cheese sauce over the potatoes. Continue to alternate until the potatoes are all used. Make sure to have the top layer be the cheese sauce. This will become golden brown and crispy.

9. Sprinkle Parmesan cheese on top, and garnish with parsley.

10. Bake at 350ºF for 90 minutes, or until potatoes are fork tender.

Stephanie Smith is going to show you how to make her special four cheese scalloped potatoes. A true comfort food, these potatoes will satisfy your need for cheese as they are smothered in a four-cheese sauce consisting of Swiss, cheddar, cream cheese, and Parmesan. The potatoes are sliced to perfection using a mandolin, no not the instrument, the kitchen tool that allows uniform cuts to ensure an even cook time.

This recipe is a two-for-one, as “you can use the same sauce to make a macaroni and cheese,” Smith explains. A breeze to put together, the sauce takes all of five minutes to melt down and thicken. It begins with a simple roux of flour, butter and garlic. A roux is a thick base made up of one-part fat and one-part flour. You can use butter or oil. Simply heat milk, toss in the cheese, and stir it for five minutes. These potatoes are a perfect side dish for a large steak, and the golden brown crispy cheese topping will look as good as it tastes.

Four Cheese Scalloped Potatoes