Fresh seasonings and three cheeses, including blue cheese, plus easy prep make the Easy Cheesy Scalloped Potatoes recipe superb and rather non-traditional.
Did you know that scalloped potatoes don't even have to have cheese in them? "Scalloped" just means that they're baked in milk or sauce.
And traditionally, they're not easy, either. Anyone who has ever
stirred their sauce constantly for 43-1/2 minutes, waiting for it to
thicken and reduce, would opt for cheesy and easy scalloped potatoes.
4 pounds russet potatoes, peeled and thinly sliced
1-1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 teaspoon fresh rosemary or 1/2 teaspoon dried
1 teaspoon fresh thyme or 1/2 teaspoon dried
1 cup shredded provolone (5-6 ounces)
1/3 cup grated parmesan cheese
1/3 cup well-crumbled blue cheese
1 cup sour cream
2 cups heavy cream
1 teaspoon salt
Butter (for preparing pan)
Preheat the oven to 350° and gather all the recipe ingredients.
Toss the seasonings together with the sliced potatoes in a large
bowl and set aside. Toss the cheeses together. Whisk the sauce
Drain any excess liquid from the bowl of seasoned potatoes. (The salt causes them to sweat.) Butter a 13" x 9" x 2" glass or ceramic dish and spread half the potatoes in it. Sprinkle half the cheese mixture over the potatoes. Now spread the remaining potatoes on top of the cheese.
Pour the sauce over all and shake it down a bit. Top with the rest of the cheese. Bake uncovered for an hour or more, until all the potatoes are tender and the cheese is browned on top. The Cheesy Scalloped Potatoes recipe makes 12 guest-pleasing servings.Make-ahead instructions:
Prepare as above, cover and store in the refrigerator for up to 2 days.
When you're ready, bring the dish to room temperature, then heat in a
350° oven until hot.
Prepare as above using the following amounts:
16 pounds russet potatoes, peeled and thinly sliced
2 tablespoons salt
2 teaspoons black pepper
1 heaping tablespoon fresh rosemary (1-1/2 teaspoons dried)
1 heaping tablespoon fresh thyme (1-1/2 teaspoons dried)
4 cups shredded provolone (about 1-1/4 pounds)
1-1/3 cups grated Parmesan cheese
1-1/3 cups crumbled blue cheese
1 quart (4 cups) sour cream
2 quarts (8 cups) heavy cream
1 tablespoon salt
Butter (for preparing pan)
You'll need 4 13" x 9" x 2" pans. Divide the recipe components (potatoes, cheese, sauce) into 4 equal parts, one part for each pan, and assemble as above: potatoes, cheese, potatoes, sauce, cheese. Bake in a 350° oven; expect the 4 pans of scalloped potatoes to take longer to bake than 1 hour.Note:
This recipe can be doubled to serve 100 guests but from a practical standpoint you may be better off making it "for 50" twice.