New Year’s Day Supper, Part 2: Scalloped PotatoesPosted: January 4, 2012
My New Year’s Day roast needed a good side dish, something that could complement the pork yet stand on its own. I would typically just mash or roast some potatoes, but while I was home for Christmas, I had them scalloped. I forgot how creamy and cheesy and crispy they can be this way. There are definitely a lot of boxed varieties out there, which I checked out while getting ingredients for my version, but making them from scratch isn’t that complicated at all. I used goat cheese and gouda, but any cheese that melts nicely would work.
Cheesy Scalloped Potatoes
– 2 cup of heavy cream
– 4 oz of creamy goat cheese, softened
– 1 cup of shredded Gouda
– 1 small yellow onion, thinly sliced
– 1 tablespoon of minced garlic
– 2 lbs of Yukon gold potatoes
– ¼ cup of grated Parmesan
– Unsalted butter
– Salt and pepper
Heat your oven to 350º.
In a bowl, mix the heavy cream with the goat cheese and Gouda. Season with a little salt and pepper and set aside. In a small pan, heat some olive oil over medium heat, then sauté the onions and garlic until soft, about 8 minutes.
Use a mandolin (or by hand) to thinly slice the potatoes and place them into a bowl of cold water. Then drain and pat dry.
Lightly grease a baking dish with some butter and then add a layer of potato slices. Add some of the onions, then a few ladles of the cream and cheese mixture. Repeat the layers — potatoes, onions, cream & cheese – until the dish is full. Top the final layer with a few pats of butter and the grated Parmesan. Bake for 1 hour to 1 ¼ hours, or until the top is golden brown and bubbling. Let cool slightly then eat.