Scalloped Potatoes With Cambazola

Total Time
1hr 25mins
Prep 25 mins
Cook 1 hr

These are pretty yummy. The original recipe had all heavy cream and I have lightened it up somewhat. These are rich so save then for special meals. I do not add salt as I have used salted stock, and cheese. You may adjust the seasoning to your taste.

Ingredients Nutrition

Directions

  1. Butter a 9 x13 baking dish.
  2. Melt butter in saucepan.
  3. Add garlic and onion, and saute till translucent but not brown.
  4. Stir in flour and cook a minute to loose rawness.
  5. Add chicken stock and cook till thickened add spices, parmesan cheese and cream
  6. Bring to gentle boil and remove from heat.
  7. Drizzle a little sauce in bottom of pan.
  8. Arrange potato slices on top.
  9. Sprinkle with small pieces of Cambozola cheese.
  10. Drizzle with more sauce.
  11. Repeat layers until all the potato and Cambozola cheese are used up.
  12. Bake at 350° F 45 - 60 min or until fork tender.
Most Helpful

I have yet to make these myself but have been dreaming of them ever since I had them at the chef's house. They are the best, creamiest, most wonderful scalloped potatoes I have ever eaten!! Connie suggested saving them for special meals and I agree...try breakfast, lunch & dinner. These will make any meal special!
I realized that I had not revisited the review since making them myself. Every single word I wrote still stands and they are now my 'damn the calories' favorite potato dish!

K9 Owned October 20, 2012

Very good recipe, but if this is the "lightened up" version, then I really don't want to know about the original: one serving of these and you will already have consumed more than your entire daily allowance of saturated fat. In fact, it came out of the oven with a layer of fat sitting around it (at the edges of the baking dish), probably from the cheese. This keeps well, and can be frozen and reheated with good results.

Is This Really Necessary October 11, 2009