Cheesy Scalloped Potatoes (Scalloped Potatoes au Gratin)

With all that is going on in the world, comfort food seems more important than ever. We both agree that a bowl of cheesy potatoes can certainly cure most problems. Maybe that’s why we’ve been treating ourselves more than ever.  This cheesy scalloped potatoes recipe is one of our most loved comfort foods.

Four kinds of cheese layered over thinly sliced potatoes with rosemary and smoked paprika make this potato gratin our ultimate favorite. It compliments a fancy holiday meal (like Thanksgiving!) or simple roasted chicken on a boring weeknight. Keith likes to make a lot of it, no matter how many people are at the table, because we enjoy the leftovers almost as much as the original meal.

Ingredients:

• Russet Potatoes (2 to 3 lbs)
• Heavy Cream (1 pint)
• Milk (1 cup)
• Smoked Gouda Cheese (4 oz)
• Cream Cheese (4 oz)
• Sharp Cheddar Cheese (4 oz)
• Fontina Cheese (4 oz)
• Butter (4 Tbsp)
• Garlic Cloves (4)
• Olive Oil (2 Tbsp)
• Rosemary (2 sprigs)
• Smoked Paprika (1 Tbsp)
• Salt (1 Tbsp)
• Black Pepper (2 tsp)

How to make scalloped potatoes au gratin:

1. Preheat oven to 350°
2. Using a mandolin slicer, slice all potatoes about an ⅛" thick. 
3. Place in large bowl and soak in cold water for 15 minutes. Strain from water.
4. Transfer potatoes to a large pot. Cover with water and bring to a boil for 7 minutes.
5. Remove potatoes from heat and drain. Allow to cool for 5-10 minutes.
6. In a separate large saucepan, melt butter. Add garlic cloves and cook for 2-3 minutes. Add milk, cream and rosemary, along with salt and pepper. Heat just to a boil and then reduce heat to low and simmer for 10 minutes. Remove garlic and rosemary and discard.
7. Using a 12" sauté pan, start by drizzling in the olive oil to coat pan.
8. Arrange potatoes in bottom of pan in a single layer, shingling the potatoes. 
9. Cover with a third of the cheese mixture. Repeat the step of layering potatoes, however, this time add two layers of potatoes.
10. Top with another third of the cheese.
11. Continue to layer potatoes until they are all used and they are ½" from the top of the pan. 
12. Top with remaining cheese and then slowly pour cream mixture over top, allowing it to work its way through the layers. Continue until all potatoes are covered. Cover with remaining cheese.
13. Bake at 350° for 18-25 minutes or until dish is bubbly and browned.
14. Remove from heat and sprinkle with smoked paprika. Allow to set for 10 minutes before serving.

This is not a recipe for carb counters or dieters. It is a classic dish steeped in tradition that tastes so good it’s worth the indulgence. Cheesy potatoes never disappoint at our house. We think they do have healing properties.

Recipe notes:

• we like russet potatoes for this recipe because they are more uniform in size than most potatoes. Yukon Gold Potatoes or Idaho potatoes work in as well.
• If you do not have a large enough sauté pan you can bake Cheesy Scalloped Potatoes in a casserole dish or oven safe baking dish.
• Boiling the sliced potatoes at the beginning cuts down on the final cooking time of this dish.

more potato recipes:

Perfect Mashed Potatoes

Broccoli Potato Cheese Soup

Pierogi Pizza

Broiled Mashed Potatoes with Roasted Sprouts

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