Friday, December 9, 2011

Cheesy Scalloped Potatoes

Matt took a bite of these scalloped potatoes, turned to me and said, "You're going to love this, it's so cheesy." If you know me, you'll know my favorite food of all is fries. Next is cheese. My dream is to go to Paris, and enjoy a bottle of wine and plate of cheese. Don't ask me why. But if there's cheese and fries together, oh boy I'm in heaven. Scalloped potatoes are similar to cheese fries, right? So of course I enjoyed eating this.

These scalloped potatoes are not only cheesy but creamy as well. I added mexican crema that we had left over, which I think added to the creaminess. There's also some smoked paprika in there, and if that's not enough, smoked gouda cheese as well. Then it's topped off with cheddar cheese, yes more cheese. It was cheesy, smoky, and creamy. Can you say yummy?

Cheesy Scalloped Potatoes

2 lbs yukon potatoes, peeled and thinly sliced
3 tbsp butter, plus more for greasing
1 garlic, minced
1 shallot, minced
1 tsp smoked paprika
2 tbsp flour
1 1/4 c half n half
1 1/4 c mexican crema
1 c milk
2 c smoked gouda cheese, shredded
shredded cheddar cheese for topping
salt and pepper to taste

Preheat oven to 400 degrees F. Grease a 9x13 baking dish with butter.
In a deep skillet over medium-high heat, melt 3 tbsp of butter. Add the garlic and shallot and cook till translucent. Next, add the paprika and flour, stirring for 1 min to allow the flour to cook. Slowly whisk in the half n half, mexican crema, and milk. After that cooks for a few mins, add in the potatoes. Simmer for about 5 mins. Add in the smoked gouda cheese. Add salt and pepper to taste. Then transfer the mixture to the greased baking dish. Sprinkle the top evenly with cheddar cheese. Cover with aluminum foil and bake for about 20 mins. Remove the foil and bake for about 10 mins, or until golden brown and fork tender.

No comments:

Post a Comment