Monday, April 15, 2013

Scalloped Potato Recipe - For the cheese lovers in all of us.

Let's just start by saying that this is not exactly a healthy recipe.  It's no Mediterranean Quinoa, Eggplant Salad with Chickpeas or Wheat Berry and Bean Salad.  However, it is delicious and since it's made with potatoes it is still officially a vegetable dish.  Sometimes you just need a little cheesy goodness and this recipe will do just the trick.

I especially loved this recipe because I was able to prepare most of it with my Cuisinart Food Processor.  I used the processor to shred cheese (from a HUGE Costco block), chop onions and slice potatoes.  Easy peasy!  Especially slicing the potatoes, that alone made my food processor worth every penny.

Cheesy Scalloped Potatoes
1/4 cup butter
1 1/2 cups onion, diced
2 tbsp all-purpose flour
2 cups milk
2-4 cloves garlic, minced (we love garlic so I always do the top end)
2 1/4 cups shredded cheese (I used colby), divided
1/3 cup chives, snipped
4 large potatoes, skins on, thinly sliced

1. Preheat the oven to 375.  Make the sauce by melting butter in a saucepan over medium heat, then add the diced onion and cook until soft.  Add the flour, milk and garlic and keep stirring, cooking until it begins to bubble and thicken.  Remove the sauce from heat and add 2 cups of the grated cheese.  Set the sauce aside.
2. Take a 9x12 or 9x9 glass baking or casserole dish.  Place a single layer of potato slices on the bottom, followed by a sprinkling of snipped chives.  Then add another layer of potatoes and chives.  Continue until all of the potatoes are used up.
3. Pour the sauce over the potatoes and give the whole dish a shake to get the sauce to get all the way to the bottom.  Sprinkle the rest of the 1/4 cup of cheese over the top and add another dash of chives.  Place the entire dish on a baking sheet just in case it bubbles over and bake for 60 minutes until the top is brown and the cheese is bubbling.

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