Sunday, October 26, 2008

Side: 3-Cheese Scalloped Potatoes : UPDATED

This is one of our favorite side dishes! I like to use individual oblong ramekin dishes, but you can easily adjust the recipe and bake it in a large pan for a group.

3-Cheese Scalloped Potatoes

Preheat oven to 450F
Butter pan or ramekins.

4-5 yukon gold potatoes, thinly sliced
1 1/2 C milk
1/2 C cream
1 garlic clove, cut in half
1 tsp kosher salt
1/2 tsp white pepper
1/8 tsp cayenne pepper
1/8 tsp ground nutmeg

1/2 C Gruyere cheese, grated
1/2 C Parmisiano Reggiano, grated
1/2 C White cheddar, grated
1 T four (add to cheeses)

1 slice of white sandwich bread (or large piece of baguette)
1/2 C French's fried onions
1 tsp fresh chopped parsley
2T melted butter
(I forgot to take pictures, but pulverize the bread and fried onions together and bind w/ butter)
Thinly slice potatoes. My mom gave me this Japanese Mandolin slicer and I use it all the time!
Combine milk, cream, garlic and spices. Add a good handful of the prepared cheese as well. Add potatoes and bring to a boil. If necessary, add more milk and cream - it should cover the potatoes.
Cover, reduce heat and simmer for 8 minutes. Remove garlic.
The sauce will have thickened. Layer half the potatoes.
Layer half of the cheese over the potato, the remaining potatoes and sauce mixture.
Top with remaining cheese and bread crumb topping. Cover with foil (coat with nonstick spray).
Place ramekins on baking sheet (it will bubble over).
Bake for 35 minutes. Remove foil and bake for another 15 minutes, until browned.
Let potatoes set for at least 15 minutes (or it will be runny).
Eat 'em up!

No comments: