Wednesday, February 17, 2010
Garlic-Herb Scalloped Potatoes
3 lb. red or Yukon Gold potatoes
1 small yellow onion (optional...but it adds a lot of flavor)
8-9 ounces of Garlic Herb creamy cheese like Rondele, Boursin, Alouette (available in the fancy cheese section of the grocery store). If you're in an absolute pinch either grocery store-wise or money-wise, garlic herb or chive cream cheese would work.
2 c. milk (anything but skim)
2 Tbsp. all-purpose flour
1 Tbsp. butter
1 tsp. Kosher salt
Freshly ground black pepper
Chopped fresh parsley or chives
Preheat oven to 400 degrees. Spray a 9x13 (or slightly smaller, non-conforming dish from Ikea) baking dish with non-stick cooking spray. Wash potatoes and onion and slice into 1/8"-1/4" slices. Toss to combine. Layer 1/2 of the potatoes and onions in the bottom of the baking dish and sprinkle with some black pepper. Set aside.
In a medium saucepan, melt butter over low heat. Add flour all at once and whisk to combine. Cook for 1-2 minutes, stirring constantly, making a roux. Slowly add in milk and salt. Increase heat to medium and stir constantly until sauce starts to thicken, around 3-5 minutes. You don't want it too thick, but if you dip the back of a spoon in it and run your finger through it.
Add creamy cheese and stir until cheese is melted and combined. Pour 1/2 of the mixture over the potatoes in the pan. Add remaining potatoes to the pan, sprinkle with pepper, and pour remaining sauce over potatoes. Loosely cover with aluminum foil and bake 55-60 minutes or until potatoes can easily be pierced with a fork. Sprinkle with a couple tablespoons of fresh, chopped parsley or chives and serve! Serves about 6-8.