Since the new year started, I have been really into the following: working out in the evenings instead of the mornings, the crown season 2, redoing our master bathroom, segmenting my oranges, and potatoes.
I grew up eating rice with most meals and obvi couldn't imagine a world without pasta or bread (#imonteamglutenfull), but I haven't been too interested in the other carb, potatoes, for the majority of my life until recently. Where have I been!?
In addition to potatoes and the other things on my list, I've also been crazy into roasting whole chickens with lemons and garlic and olive oil, and then in the last half hour or so I like to add a few fingerling potatoes to the pan. They get super crispy and salty and bathe in the chicken juices, and it is heaven. Maybe I'll share the recipe here soon!?
To change up my potato routine, I've had these scalloped potatoes on my mind. Mostly because I want to stick with my 2018 potato theme, but also because, when eating healthy, I find one needs to balance some of the healthy out with pure, cheesy goodness.
I start by making a roux, which, to some may sound fancy, but it really is so simple when you try it. Next, I add in the cheeses, some seasoning, and pour it all over thinly sliced potatoes. After about 1 1/2 hours in the oven, out emerges what is basically winter's saving grace. It's similar to how I make mac and cheese, except I subbed in potatoes for elbow macaroni! Definitely a winning combo, especially with the earthiness of the fresh rosemary.
We ate this with a salad and baked chicken breast, and it was the perfect cozy dinner at home that I hope to make again and again and again, etc. for infinity!
Gruyère and Rosemary Scalloped Potatoes
serves 4 - 6
- 2 lbs. russet potatoes (about 3 large)
- 2 tbl butter
- 2 tbl flour
- 1 1/2 cups whole milk
- 2 tsp chopped fresh rosemary
- 1/2 tsp dijon mustard
- Salt and pepper to taste
- Dash of cayenne pepper (optional)
- 1 cup shredded gruyere
- 1 cup shredded cheddar
- chives or scallions for garnish (optional)
Preheat the oven to 350°F.
Rinse the potatoes and slice with a mandolin or knife into thin rounds.
In a large skillet over medium heat, melt the butter. Add the flour and whisk, until combined. Let butter mixture cook for 1-2 minutes, until bubbly and starting to brown. Pour in the milk, whisking constantly. Continue whisking for a few minutes or until a roux has been formed and sauce is thick and starting to bubble in the middle.
Turn off the heat and stir in the rosemary, dijon, salt, pepper, and cayenne. Stir in the cheese, in two batches, waiting until the cheese melts into the sauce before adding the rest of the cheese. Cheese sauce should be smooth and creamy and dreamy.
Arrange the sliced potato rounds in an oval baking dish (10" x 7" or similar size) in a circular pattern in two batches. After the first half has been arranged in the dish, pour half of the cheese sauce over on top and spread evenly. Arrange the next layer of potatoes on top and then pour the rest of the cheese sauce on top. Top with extra shredded cheese, cover with foil, and bake in the preheated oven for 45 minutes. Take the foil off, and bake for another 20-30 minutes until potatoes are cooked through and cheese is bubbly on top.
Garnish with chives or green onions and serve.