I had a bunch of food in the house that I kind of wanted to use up…mainly potatoes and cheese…I need to stop buying these things at Costco because I end up with far too much! Well, my son will be happy about that because I doubled this recipe and made him one to bring back to college (post-Thanksgiving break). The boy loves scalloped potatoes.
These were super rich and creamy. You can use regular milk instead of the evaporated milk if you want them a bit looser…you can also choose the cheese of your choice. I just happened to have these cheeses in my frig…use what you have or like. I think next time I make these, I will saute up some diced onions to add in. I think that will add another dimension to this creamy concoction. What do you think? Add them or no?
Michael’s Scalloped Potatoes
4 -6 cups thinly sliced Yukon Gold Potatoes
(I don’t peel mine because the skins on Yukon are so thin)
4 Tbs. flour
4 Tbs butter
1 -12 ounce can 2% evaporated milk
1/2 tsp salt
1/2 tsp pepper
1-2 tsp dried shallots/minced onion
1 clove garlic, minced
1/4 tsp nutmeg
1/4 tsp cayenne
paprika (I used a blend of sweet, spicy and smoked)
1 cup plus 1/2 c. grated cheese, separated
(I used 1 cup 3-cheese blend and 1/2 grated Gruyère, combined)
Preheat oven to 350 degrees. Grease a casserole dish with butter or spray with baking spray.
In a small pan, melt 4 Tbs butter. Once melted, add the flour and let cook for about 30 seconds, stirring. Now add the milk. Bring to a boil and stir with a whisk. Add the salt, pepper, shallots, garlic,nutmeg and cayenne. Allow to combine. While still warm, add 1 cup of the cheese and melt through, stirring. Once smooth, set aside.
Add half of the potatoes to the baking dish. Add half of the cheese sauce. Add the other half of the potatoes and top with the remaining cheese sauce and the remaining grated cheese. Sprinkle with paprika. Bake for about an hour…til it is golden.
What did I love about this recipe? C’mon! It is potatoes and cheese…what isn’t to love??? (okay…it is a bit rich….)
What didn’t I love about this recipe?: It is super rich. It is super cheesy. If that is a reason not to love a recipe, then…there you go. (but, c’mon….!!!)