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Category: Au Gratin and Scalloped
Prep Time: Cook Time: Total Time:
3/4 cup (packed) grated extra-sharp cheddar cheese (about 4 ounces)
3/4 cup crumbled Gorgonzola cheese (about 4 ounces)
1/3 cup (packed) freshly grated Parmesan cheese (about 1 1/4 ounces)
4 pounds russet potatoes, peeled, cut into 1/4-inch-thick rounds
1 1/2 tsp kosher salt, divided
1/2 tsp freshly ground black pepper, divided
1 leek
3 tbsp all-purpose flour
4 tbsp (1/2 stick) unsalted butter, cut into 1/2-inch pieces, divided
3 cup 2% milk
1/4 tsp cayenne pepper
Preheat the oven to 400 degrees F. Lightly coat a 9- by 13-inch glass baking dish with butter.
In a medium bowl, combine cheddar, Gorgonzola, and Parmesan cheeses.
Spread half of the potato rounds, overlapping slightly, onto the bottom of the baking dish. Sprinkle 3/4 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper over the potatoes.
Cut leek in half lengthwise, rinse the dirt from between the leaves, and slice crosswise into thin half-moons. Use only the white and light green parts of the leek. Scatter over the potatoes. Sprinkle flour over the leeks. Dot the potatoes with half of the butter pieces. Sprinkle half of the cheese over the top. Set aside remaining cheese. Top with the remaining potatoes, 3/4 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and remaining butter pieces.
In a medium saucepan, bring milk to a simmer. Pour evenly over the potatoes. The milk will not completely cover the potatoes. Sprinkle with cayenne pepper. Cover the dish tightly with aluminum foil, place on a large baking sheet, and put into the oven. Bake the scalloped potatoes for 45 minutes. Uncover the dish, top with remaining cheese, and put back into the oven, still uncovered. The milk may look curdled at this point. Bake for an additional 45 minutes, or until the potatoes are tender and the cheese is deep golden brown. Remove from oven and let rest for 15 minutes. Serve.
Make-ahead: The scalloped potatoes can be completely cooked 2 hours in advance. Before serving, reheat the potatoes, covered, in a 375 degree F oven for 20 minutes.
Makes 12 servings.
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SCALLOPED POTATOES WITH GORGONZOLA, PARMESAN AND CHEDDAR CHEESES
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Category: Au Gratin and Scalloped
Prep Time: Cook Time: Total Time:
3/4 cup (packed) grated extra-sharp cheddar cheese (about 4 ounces)
3/4 cup crumbled Gorgonzola cheese (about 4 ounces)
1/3 cup (packed) freshly grated Parmesan cheese (about 1 1/4 ounces)
4 pounds russet potatoes, peeled, cut into 1/4-inch-thick rounds
1 1/2 tsp kosher salt, divided
1/2 tsp freshly ground black pepper, divided
1 leek
3 tbsp all-purpose flour
4 tbsp (1/2 stick) unsalted butter, cut into 1/2-inch pieces, divided
3 cup 2% milk
1/4 tsp cayenne pepper
Preheat the oven to 400 degrees F. Lightly coat a 9- by 13-inch glass baking dish with butter.
In a medium bowl, combine cheddar, Gorgonzola, and Parmesan cheeses.
Spread half of the potato rounds, overlapping slightly, onto the bottom of the baking dish. Sprinkle 3/4 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper over the potatoes.
Cut leek in half lengthwise, rinse the dirt from between the leaves, and slice crosswise into thin half-moons. Use only the white and light green parts of the leek. Scatter over the potatoes. Sprinkle flour over the leeks. Dot the potatoes with half of the butter pieces. Sprinkle half of the cheese over the top. Set aside remaining cheese. Top with the remaining potatoes, 3/4 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and remaining butter pieces.
In a medium saucepan, bring milk to a simmer. Pour evenly over the potatoes. The milk will not completely cover the potatoes. Sprinkle with cayenne pepper. Cover the dish tightly with aluminum foil, place on a large baking sheet, and put into the oven. Bake the scalloped potatoes for 45 minutes. Uncover the dish, top with remaining cheese, and put back into the oven, still uncovered. The milk may look curdled at this point. Bake for an additional 45 minutes, or until the potatoes are tender and the cheese is deep golden brown. Remove from oven and let rest for 15 minutes. Serve.
Make-ahead: The scalloped potatoes can be completely cooked 2 hours in advance. Before serving, reheat the potatoes, covered, in a 375 degree F oven for 20 minutes.
Makes 12 servings.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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