Growing up with had scalloped potatoes, or gratin potatoes, frequently. Unfortunately most of the time they came out of a box. This recipe is based on one I got out of Cooking Lite but again I’ve “modified” it somewhat. Bumped the amount of gorgonzola up (which btw I prefer Italian Gorgonzola as it’s a little milder and creamier) and added some cheddar cheese as well. I think it’s delicious.
And you may gather based on this post and the previous bbq meatloaf post, with them being back to back, that they were made together. So like the meatloaf, you’re getting a pic of what was left after I dished it up.
Gorgonzola Scalloped Potatoes
- 2 tbsp butter
- 1/8 cup flour
- 1 tsp fresh thyme*
- 2 1/2 cups milk
- 6 oz gorgonzola cheese (cut in chunks or use crumbles)
- 5 oz cheddar cheese
- Salt and pepper to taste
- 3 lbs of potatoes (more or less)⍡
- Grated Parmigiano-Reggiano cheese
In a heavy bottomed pot, once again I like my Le Creuset Dutch oven, melt the butter. Add in the flour and cook for 2 to 3 minutes, the idea here is to cook out the flour flavor. Add in the thyme, stirring quickly; expect it to “pop” as it’s fresh. Now add the milk in a slow and steady stream, stirring constantly. The idea here it to do it smoothly so the flour/butter mix doesn’t lump up. Once all the milk is in cook for another 3 or 4 minutes until it starts to thicken up. Add the gorgonzola and stir until mostly melted. Then add the cheddar and again stir until melted. Take off the heat, add salt and pepper to taste.
Potatoes. OK here you have 2 choices. I like to make this and put it in ramekins, that way I can freeze a couple for future use. Or you can use a larger baking dish and just make 1 large serving. If I go small ramekins then I’ll get the small yellow new potatoes. If I go large, then the larger new potatoes or Yukon potatoes. Either way you’re going to want to spray the dish(s) with non-stick cooking spray. Now slice the potatoes in 1/8 inch slices. Here I have a Cuisinart food processor with a slicing blade. It’s super easy.
Place a layer of potatoes in the bottom of your dish, cover with the cheese mixture. Repeat until you’ve used all the potatoes and cheese mixture. Sprinkle the top with the grated Parmesan cheese.
Bake in a 375 degree oven, covered with foil sprayed with non-stick cooking spray, for 30 minutes. Remove the covering and bake for another 30 minutes or until the potatoes are tender. How will you know? Poke the middle with a sharp knife and if it slides in easily they’re done, if it take some effort they’re not and bake a little longer.
*I tried this recipe with dried thyme and it just doesn’t taste the same to I highly recommend using fresh.
⍡The amount of potatoes will vary depending on the size and number of potatoes. But is it really a bad thing to have extra potatoes on hand? So buy more than you think you’ll need. Another trick I use, I cook up a big batch of potatoes, mash them, and then freeze them in ziplock bags. Makes it super easy to nuke them in the microwave later.