Farmhouse three-cheese scalloped potatoes
A cheesy twist to a classic favorite.
Equipment
- 1 Casserole
- 1 Mandolin
Ingredients
- 3 lbs Potatoes Yukon Gold or Russet - peeled and thinly sliced
- 1 each Yellow Onion thinly sliced
- 3 Tbsp Minced Garlic
- 3 Tbsp Butter
- ¼ Cup all-purpose flour
- 2 Cups Heavy cream Whipping cream can be used
- 1 Cup Whole Milk
- ½ Cup Shredded Cinnamon Ridge Select found in our on-farm store
- ½ Cup Shredded Herbsen Rock available in our on-farm store
- ½ Cup Shredded Gouda you could try smoked gouda for a slightly smokey version
- 1 ½ tsp Kosher Salt
- 21/2 Tsp black pepper
- ¼ tsp dried thyme optional
- ¼ cup fresh parsley or chives for garnish
Instructions
Instructions
- Preheat oven to 350°F
- Butter a large casserole dish then add a layer of sliced potatoes
- Combine all the cheeses. This ensures the flavors are mixed evenly.
- Season the potatoes with salt, pepper and thyme. Add a few tablespoons of cheese. Repeat until all the potatoes and cheese have been used.
- Combine cornstarch, milk, heavy or whipping cream, salt and pepper and whisk well. Pour over the potatoes.
- Pour the cream mixture over the potatoes. Press down to allow the cream to cover the potatoes.
- Cover the dish with foil and place in a preheated oven. Bake for 45 minutes until the potatoes are tender or until a knife can easily be inserted. Once baked, remove the foil, top with the remaining cheese and bake for another 15 minutes until golden brown. Allow to cool for 5 minutes before serving.