I’ve heard bananas are the perfect food… don’t believe it. It’s potatoes 😉 In my world anyway! I don’t think I’ve met a potato dish I haven’t liked. I was inspired by my cousin’s blog Salt-n-Stuff, click here, to make scalloped potatoes the other night. I am very thankful for the inspiration. Of course, I had to throw my own spin in there a bit but she got me going down the right path. Click here to check out her post on scalloped potatoes then scroll down here for mine!
OK, this is where I went off on my own. I’m a sucker for cheese and I was curious how the tang would work with the scalloped potatoes so I threw some in. You wouldn’t have to! You could slip in some other kind of cheese or just leave well enough along and add no cheese. So many options…
Now ask your sous chef to take a step back while you bring over your hot pan of white sauce and dump it over the potatoes. Be sure to stir the potatoes around in here a bit to be sure each one gets coated. Assure your sous chef her precise placement of potatoes was not done in vain.
They are all set! Cover with foil and pop into your preheated oven for an hour. Remove foil and cook uncovered for another 15-20 minutes to let them brown a bit on top. Feel free to kick on the broiler if you want, I did!
And you will be rewarded with this… oh, the creamy, potatoey, blue cheesey goodness… try to remain calm while they cool a minute… I was very happy with the flavor the blue cheese added so if you’re into blue cheese give this a try. If not, feel free to do your own thing 🙂
but feel free to lean in really close and inhale all the wonderful aromas. This is where I decided there were so many more possibilities in my future scalloped potatoes. Maybe roasted garlic… bacon… caramelized onions… who knows!
This is a side you need to plan a bit ahead for to get them done in time but they are well worth it! Give them a try and let me know what you changed/added to make them your own 🙂
5-7 russet potatoes, scrubbed, peeled or not
1 stick butter
1/3 cup flour
1 cup milk
1 cup heavy cream
salt & pepper
Cut potatoes into thin slices. Heat oven to 375. Place in bowl with cold water to prevent browning. Melt butter in saucepan over med-high heat. Once it’s bubbling add in flour and whisk. Let cook for a minute. Pour in milk while whisking. Add salt & pepper generously and stir until sauce thickens. Add in cream and stir, remove from heat. Butter baking dish and add in potatoes. Pour white sauce over potatoes and toss to coat. Cover with foil and bake for 1 hour. Remove foil and bake additional 15-20 minutes until browned or broil for a few minutes. Serve hot!