|Two Cheese Scalloped Potatoes|
Rich and delectable side dish. Not for dieters!
This is a recipe that originally was made in foil pouches on the BBQ grill. It can still be made that way, only you have to cut down the ingredients some. Nothing scientific here folks, the amount of potatoes, cheese, etc., is entirely up to you!
I used heavy cream in here because I have quite a bit of it, but you can use light cream or half and half. I would not recommend milk, even whole milk as it would probably be too watery.
You can just chop the onion and add it without cooking. However, I chose to caramelize the onions for added flavor, but it’s not necessary!
Next time I am trying this with blue cheese substituted for the asiago/cheddar combo.
Two Cheese Scalloped Potatoes
- 6-8 medium potatoes, skin on
- 3/4 cup shredded Asiago cheese
- 3/4 cup shredded sharp white cheddar cheese
- 1 medium onion, chopped
- 3/4 cup cream
- 2 tbs butter, melted
- salt and pepper to taste
- 1 tbs fresh rosemary, chopped
- 1 large clove garlic, minced
Preheat oven to 350 degrees F (175C).
Scrub potatoes under cold running water; dry. Slice 1/8-inch thick (3mm)–a mandoline or food processor with the slicing blade is recommended for even slices.
Lightly spray or grease a Revol 2.7 quart baker.
Add a single layer of sliced potatoes to the pan. Brush with 1/3 of the melted butter. Top this with 1/3 of the chopped onion, a sprinkle of salt & pepper, 1/3 of the Asiago cheese and 1/3 of the cheddar cheese. Repeat 2 more times and end with a layer of plain sliced potatoes.
Brush the top with remaining butter. Pour the cream evenly over the top of the casserole. Sprinkle with minced garlic and chopped rosemary.
Cover with aluminum foil and bake for 40-45 minutes covered.
Remove the foil and bake for an additional 15 minutes to crisp top layer of potatoes.
|Two Cheese Scalloped Potates|