Initially, I had planned a blog about how simple it is to make a quick scalloped potato dish. Somehow, I got waylaid and this is the third in a series. But I'm not complaining. I enjoyed every one of them! LOL.
At the grocery store I was asked to fill in at the produce department while its manager was on vacation. I was thrilled since it's a job I've had my eye on for quite a while. I worked a staggering 38 hours (just under "full time) but, boy, I had blast. Produce is just a very Zen department. I'm working on a post about it for my "Tales from the Grocery Store" series.
One of the nice things about working in produce is that you know what is ripe and fresh. I've been gobbling pears! Ours are wonderful. When the green skin just begins to turn that mellow-yellow color, I put some to the side. When I get home, I cut thick slices and slather on some Gorgonzola. The sweet, soft, buttery pear with the salty,blue cheese is a meal by itself. Of course, it has to be washed down with a chilled white Chard.
Here in the South, cooler weather has finally vanquished the heat. We don't get a lot of autumn color. Leaves basically turn yellow, dry up a bit, and then just kind of drop. Right now, things are still very green. I'm starting to replace summer pots with chrysanthemums and ornamental kale.
On Sunday I made a pimento cheese spread. I really didn't like it, but I began tweaking it yesterday. I still didn't care for it. This morning I stuck in a cracker for old time's sake. Voila! It just needed some time in the fridge to get its act together.
Hopefully, with colder weather and "indoor activities," we'll begin to see people returning to OS. And a return to Foodie Tuesday. I'm addicted to my recipe for chicken leg quarters. I'm having them again tonight. I'll also prep several to give to my sister and her family for tomorrow. Just pop them in the oven and they're good to go . . .
Use fresh cheeses for a great scalloped potato dish.
The first time I made this was for a family Christmas served alongside a beef tenderloin. Relatives still talk about it. What's not to like? Creamy potatoes baked with cheddar, Parmesan and blue cheese. Use quality cheeses that you grate yourself. If I use blue cheese, I generally use Maytag Blue. For the recipe below, I used Gorgonzola. Instead of using all milk, I use about 2/3 whole milk and 1/3 half-and-half. Either way, don't use a reduced-fat milk. I generally use a mixture of shallots and yellow onions.
A mandolin makes easy work of grating the potatoes. Do not use boiling or waxy potatoes. You want starchy Idaho spuds.
(Adapted from Bon Appetit)
- 3/4 cup grated (packed) extra-sharp Cheddar cheese (about 4 ounces) I prefer white, not yellow
- 3/4 cup crumbled blue cheese or Gorgonzola (about 4 ounces)
- 1/3 cup grated (packed) fresh-grated Parmesan (about 1 1/4 ounces) do NOT use the canned stuff
- [I probably use a bit more of all the cheeses]
- 4 pounds Russet potatoes, scrubbed, peeled, cut into 1/4-inch rounds (I think 1/8 is better)
- 1 1/2 teaspoons salt, divided (I prefer Kosher)
- 1/2 teaspoon black pepper, divided
- 1/4 cup finely chopped yellow onion (I use a combo of onions and shallots)
- 3 tablespoons all-purpose flour
- 4 tablespoons butter
- 3 cups whole milk (I use one cup whole milk and one cup half-and-half)
Pre-heat oven to 400 F. Butter or spray a 13 x 9 x 2 glass baking dish (I recommend spraying with Pam).
In a medium bowl, mix together all the cheeses. Set aside.
Grate potatoes. Set aside. Either grate or finely chop the onion/shallot. Set aside.
Measure milk/cream mixture in a glass measuring cup. Microwave until warm. Set aside.
Using half of the potatoes carefully arrange them in rows in the baking dish, overlapping slightly. I go one row down the length, and then the second row across the width. Sprinkle with 3/4 teaspoon of the salt and 1/4 teaspoon pepper. Evenly sprinkle the onion mixture over it then the flour. Dot with 2 tablespoons butter. Sprinkle half of the cheese mixture over this and reserve the rest of the cheese.
Now top with the rest of the potatoes, 1/2 teaspoon salt, 1/4 teaspoon black pepper and dot with remaining two tablespoons butter.
Pour warmed milk over the potatoes (it will not cover them completely). Tightly cover dish with foil. Bake for 45 minutes. Remove foil (liquid may look curdled, that's okay, especially if using all whole milk). Evenly scatter the rest of the cheese over casserole. Bake an additional 45 minutes, uncovered, until cheese is a deep golden brown and potatoes are tender and creamy.
Oh, my!
Remove from oven. Let sit a good 20-30 minutes before serving.
This recipe is easily halved. Bake in an 8 x 8 dish and adjust cooking time accordingly. I bake it covered for about 35 minutes and then uncovered for about another 40 minutes or so.
(This may be prepared two hours ahead. Let stand at room temperature. Cover and re-sarm in 375 F. oven for about 20 minutes)
NOTES: People always love to add more cheese. Be careful. More cheese may add more oil and grease, not necessarily taste. A little cheese with potatoes goes a long way.
As always, check out more of my recipes at my food blog:
www.kitchenbounty.com
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Comments
HUGGGGGGGGG
Walter: thanks!
Christine: Get a job at a grocery store--you easily work off the calories. Trust me on this one. My fav. is the potatoes and leek and then the goat cheese one. I still have to post scalloped potatoes with ham, of course.
oh, and terrific advice on not adding more cheese because it *will* break and you'll get floating fat. you can cook, dude.
R
Have you tried Gruyere and pears? hmmm..
Zum: I think anything that is cooked and prepared well, no matter how humble, is "rich." And a delectable pear with good cheese is one of those things.
Ardee: Yes, we tend to stray from scalloped potatoes for some reason. And they're so easy to make if one has a mandolin.
Alexis: I love to cook for people who love to eat.
BV: Usually I give my neighbors what I make. These I kept.
CP: Yep!
Zum: It's called "help yourself to seconds."
M made a Mac and cheese version for our Sunday supper that was also amazing!
I hope to share a meal with you one day!