Prep 20 mins
Cook 45 mins
A rich, cheesy, wholesome side dish worthy of any All-American meal. Four types of cheeses, great served leftover, and they travel well. Perfect for potlucks or family get-togethers.
- 4 medium russet potatoes
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1⁄2 cup provolone cheese
- 1⁄2 cup parmesan cheese
- 1 cup cheddar cheese (the sharper the better)
- 1⁄2 cup muenster cheese
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄2 teaspoon paprika
- 1 pint heavy cream (or half and half if you're on a diet)
- 1) In stock pot, bring water to boil and then preheat the over to 375 degrees F.
- 2) Slice potatoes 1/4" thick; I prefer them with the skins on. (Can be completed ahead of time).
- 3) Shred all your cheeses and combine, mixing well. Set aside about 1/3 of a cup for topping. (This can be done earlier in the day.).
- 4) Parboil sliced potatoes for 1-2 minutes. They should just be slightly tender. Remove and drain on towel Let them completely dry. (This can be done ahead of time.).
- 5) In small saucepan, combine flour and butter over low heat and make a roux. Then add cream and continue heating on low heat, stirring gently.
- 6) Once the cream is warm, but not boiling, add the cheese in small quantities until all the cheese is melted and incorporated. Add salt, pepper, and paprika. Continue heating until the sauce thickens.
- 6) In a greased 9x9 glass roasting dish, layer potatoes in the bottom, about two layers tall. Pour part of the cheese mixture over this layer. Repeat until all the sauce and potatoes are used.
- 7) Top the potatoes with the 1/3c. of cheese mixture.
- 8) Bake, uncovered, for 45 minutes. If the top isn't thoroughly browned after the 45 minutes, increase the temperature to 450 degrees F. and bake until golden brown OR place under the broiler. If you broil them, watch them closely so they don't burn!
- 9) Let them cool before serving.
- Just one note, cheddar cheese is fairly high in oil, so after cooking you can remove some of the excess released from the cooking process fat with a spoon.
Rich and creamy doesn't begin to cover it. It's basically a warm hug from your grandma kind of comfort. Mine required a little more time in the over, but otherwise very good.
This recipe would have earned 5 stars were it not for the fact that it was somewhat of a pain in the ass to prepare. First, it has you slice up 4 potatoes and then parboil them and DRY THEM COMPLETELY before you can put them in the dish. This takes a while, and means you have to have a space large enough to dry the potatoes completely, which I didn't. Second, it calls for you to shred 1/2 a cup of provolone cheese. When was the last time you saw provolone cheese anything but sliced? I suppose I could have asked for a block of it at the deli counter, but who the heck knows how much of it you need to produce 1/2 a cup shredded (hint: it's not going to be a lot). So I bought sliced provolone, bunched it up, and grated it that way, which was kind of a pain.<br/><br/>That being said, this was one of the better scalloped potato recipes I have eaten. The potatoes were tender, the cheese mix was delicious, and the brown crust that develops on top in the oven was crispy and delicious. I used half and half instead of heavy cream (next time I will try it with fat free half and half) and it was still delicious. It's actually worth the pain in the ass to prepare it.