Homemade Scalloped Potatoes with Goat Cheese and Garlic
I once made the mistake of suggesting that my family skip the scalloped potatoes at Christmas Eve dinner. I’m not sure which was worse—the look of unspeakable horror on my sister’s face or nearly being cut off from the wine due to my obvious loss of mental capacity.
Despite their buffet-line-stopping popularity, scalloped potatoes and their first cousin funeral potatoes (a ragingly popular Midwestern potato casserole with cream of who-knows-what soup and cornflake topping) have never held rank on my list of must-eat holiday sides. Give me the mac and cheese, the sweet potatoes (especially this marshmallow-free sweet potato casserole), and the bacon Brussels sprouts until I burst. But scalloped potatoes? Where’s the flavor? Where’s the heart?
With all of the other decadence happening on my holiday plate, scalloped potatoes never quite feel worth their space. Most I’ve tried seemed little more than a goupy pile of bland white potato slices swimming in heavy cream. It was time for a scalloped potatoes recipe redux. The result: today’s Homemade Scalloped Potatoes with Garlic and Goat Cheese.
Finally, since no self-respecting pan of homemade scalloped potatoes should go without an irresistible cheesy “lid” baked on top, I smothered them in nutty Parmesan cheese. In the oven, the top layer of the scalloped potatoes becomes addictively crispy and golden, while the inner layers soften and become infused with goat cheese and garlic. The only thing more heavenly than the rich Italian aroma that perfumes the kitchen as they bake is the glory of actually eating them.
Ingredients:
Directions:
thanks done share recipes to : https://www.wellplated.com/homemade-scalloped-potatoes-recipe/?epik=0u2U8E_IWX4Rx
Despite their buffet-line-stopping popularity, scalloped potatoes and their first cousin funeral potatoes (a ragingly popular Midwestern potato casserole with cream of who-knows-what soup and cornflake topping) have never held rank on my list of must-eat holiday sides. Give me the mac and cheese, the sweet potatoes (especially this marshmallow-free sweet potato casserole), and the bacon Brussels sprouts until I burst. But scalloped potatoes? Where’s the flavor? Where’s the heart?
With all of the other decadence happening on my holiday plate, scalloped potatoes never quite feel worth their space. Most I’ve tried seemed little more than a goupy pile of bland white potato slices swimming in heavy cream. It was time for a scalloped potatoes recipe redux. The result: today’s Homemade Scalloped Potatoes with Garlic and Goat Cheese.
Finally, since no self-respecting pan of homemade scalloped potatoes should go without an irresistible cheesy “lid” baked on top, I smothered them in nutty Parmesan cheese. In the oven, the top layer of the scalloped potatoes becomes addictively crispy and golden, while the inner layers soften and become infused with goat cheese and garlic. The only thing more heavenly than the rich Italian aroma that perfumes the kitchen as they bake is the glory of actually eating them.
Ingredients:
- 1 1/2 pounds small Yukon gold potatoes, scrubbed with peels on*
- 3 tablespoons extra virgin olive oil
- 3 cloves minced garlic
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 5 ounces goat cheese
- 1/4 cup whole milk
- 1/3 cup freshly grated Parmesan cheese
- 1 tablespoon finely chopped fresh rosemary
Directions:
- Preheat oven to 400 degrees F. Lightly grease a 1 1/2 to 2-quart casserole dish with baking spray. Set aside.
- With a mandoline or sharp chef’s knife, slice the potatoes into very thin slices, 1/8-inch-thick or less. Place the potatoes in a large bowl, drizzle with olive oil, then sprinkle with the minced garlic, salt, and pepper. Toss to coat the slices as evenly as you can.
- Spread 1/3 of the potato slices in the bottom of the prepared dish. Crumble half of the goat cheese over the top. Repeat with the next 1/3 of the potatoes, then the remaining goat cheese, then finish by layering on the final third of the potatoes. The potatoes may discard some liquid as they rest in the bowl. If this happens, simply leave the liquid in the bottom bowl and shake the potato slices gently in your hands to remove excess liquid before layering them in the dish.
- Pour the milk evenly over the top of the dish, then sprinkle with the Parmesan cheese. Cover the dish with foil, bake for 30 minutes, then uncover and bake for 15 additional minutes, until the top has browned. Scatter the rosemary over the top. Serve hot.
thanks done share recipes to : https://www.wellplated.com/homemade-scalloped-potatoes-recipe/?epik=0u2U8E_IWX4Rx
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