Mmmmm…cheese. It’s finally turned to serious winter, and what else is better to make my very cold apartment feel warm than cheese and potatoes? I used a smoked cheddar from the farmer’s market, which made these ultra-delicious because they had this amazing smokey cheese flavor. These scalloped potatoes came out delicious and super hearty–great for winter!
- 1/4 white onion
- 3 potatoes
- 1/4 cup shredded cheddar
- 1/4 cup shredded mozzarella
- 2 tablespoons shredded romano
- 1 cup milk
- 2 tablespoons butter
- 1 tablespoon flour
- 2 cloves garlic
Preheat oven to 350 degrees F. Slice the onion into thin strips and dice the garlic. Sautee in a bit of olive oil until the onions are barely translucent. Set aside for now in a small bowl. Using the same pan, melt the butter and add the flour. Sautee for three minutes until the flour has turned un-white. Add the milk and bring to a boil, turn the heat off.
Slice the potatoes into thin rounds, about 1/8 inch wide. Spray or butter a shallow casserole dish and, in a shingle pattern, layer the potatoes in a single layer at the bottom. Spread half of the onion/garlic mixture onto the potatoes and add another layer of potatoes. Sprinkle about 1/3 of the cheese and pour about 1/3 of the milk/butter mixture on top of that.
Keep layering potatoes and adding onions, milk, and cheese, but make sure to save cheese and milk to pour over the top at the end. Add another sprinkle of salt and pepper, and bake for 40-50 minutes, until the top has turned bubbly and just barely brown. Enjoy!