There is nothing better than hot, gooey and cheesy scalloped potatoes. They are the perfect side dish that may seem like a lot of work, but is actually simple to make. This recipe has brie, because that's what I had in the fridge that day. You can use any cheese you want...blue, cheddar, mozzarella, goat, I could go on and on.
My suggestion? Buy a mandolin! This will make your life much easier. You get evenly sliced potatoes every time, not to mention the zillion other uses you'll get from it. They're like twenty bucks...go get one.
Here's what you'll need
- 1 pound potatoes (peeled and thinly sliced)
- 6 cloves finely chopped garlic
- 1 large onion (thinlt sliced)
- 3 cups heavy cream
- 1 tbsp olive oil
- 1 tbsp butter
- 1 cup grated cheese (anything you like)
- ¼ cup white wine
- 2 tbsp chopped dried rosemary or thyme (double if fresh)
- salt and pepper to taste
- Caramelize onions & garlic with white wine until dark and sweet...set aside
- in a sauce pan, add cream and rosemary and simmer for a few minutes on medium-low heat...do not boil
- take off the heat and slowly add half the grated cheese...keep whisking as you go until smooth
- pour some sauce on the bottom of a greased baking dish and layer potato slices, caramelized onions and sauce and repeat until you've used everything up...and be sure to season each layer with salt & pepper as you go
- top with the other half the grated cheese and rosemary (and lemon zest if you like)
- pop into a 350° oven for 45 ~ 50 minutes or until the top is golden and bubbly and the potatoes are cooked through
That's it! It's that simple!
You can make this in a large casserole dish or individual ramekins. Top with any kind of cheese you like. You can get creative and add all kinds of things to it. Mushrooms, other sliced root vegetables like carrots, celeriac or parsnips, walnuts, chestnuts, herbs of any kind...the possibilities are endless. You never have to make the same one twice.