Shelly's Recipe

SMOKY SCALLOPED POTATOES

Category: Au Gratin and Scalloped

3 tablespoons unsalted butter
1 small shallot, finely chopped
4 cloves garlic, minced
1 tablespoon all-purpose flour
Kosher salt and freshly ground pepper
3 cups half-and-half
1 to 2 teaspoons smoked paprika
2 1/2 pounds russet potatoes, peeled and thinly sliced
1 cup grated sharp white cheddar cheese
1/3 cup freshly grated parmesan cheese

Preheat oven to 350 degrees. Butter a 9-by-13-inch casserole dish with 1 tablespoon butter. Melt the remaining 2 tablespoons butter in a large saucepan. Once the butter foams, add shallot and garlic and saute until softened, 3 to 4 minutes.

Add flour and cook, stirring frequently, until golden, about 2 minutes. Season with salt and pepper and add the half-and-half, smoked paprika and potatoes. Bring to a low simmer and cook for 5 minutes.

Pour half the potato mixture into buttered casserole dish. Shake pan to arrange the potatoes in a single layer. Sprinkle half of each of the cheeses on top of the bottom potato layer. Add remaining potatoes and shake again to arrange in a layer. Sprinkle on remaining cheese, cover with foil and bake 45 minutes, or until bubbling. Remove foil and place back in oven for another 15 minutes, or until potatoes and cheese are golden and browned. Let stand 15 minutes before serving.

Serves 6.