Friday, January 15, 2010

Deb's Scalloped Potatoes

This recipe is definitely a favorite among my friends, especially Sabrina. I developed this recipe years ago for a Valentine Dinner party I was hosting. I love the combination of Gruyere cheese and nutmeg. Try it in risotto or fritatta! xo

5 lbs Potaotes, Peeled and thinly sliced, can be red, russet or white or a combo
1 C Chopped Shallots
1/2 C Butter
1/4 C Flour
3 C Buttermilk
2 C Half & Half
1 C Heavy Cream
1 T Salt or to taste
1 t Pepper
1/2 t Nutmeg
2 lb Gruyere, Shredded

Preheat oven to 350 degrees.
In a 6 quart stock pot, over medium heat, melt butter. Add chopped shallots and saute until tender. Add the flour and saute for 5 minutes or until flower is absorbed and turning light brown. Add buttermilk, half & half, cream, salt, pepper, and nutmeg. Stir until combined, add potatoes, simmer until potatoes are al dente.
Meanwhile, spray a large casserole with Pam and begin to layer starting with potatoes, then the Gruyere, and a sprinkling of salt, pepper & nutmeg. Repeat ending with Gruyere, salt, pepper & nutmeg. Bake for 1 hour. Let cool for 10 minutes and serve. Can be made a day ahead and refrigerated.

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