Cheesy Yukon Gold Scalloped Potatoes
By
Rose Mary Mogan
@cookinginillinois
1
I wanted to enhance the flavors by adding a variety of cheeses & other vegetables.
I used a combination of 5 cheeses,combined with Fennel, sliced mushrooms, onions, garlic & a rainbow of sweet mini peppers.
The spices brought all of the flavors together nicely,& adding precooked sliced golden yukon potatoes with the creamed sauce, gave the potatoes the elevated flavors I was looking for when combined with the various flavors and textures of cheese. Plus it shortened the cooking time in the oven.
★★★★★ 2 votes5
Ingredients
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4 lbyukon gold potatoes, washed & sliced thinly
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1fresh fennel bulb
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8 ozsliced fresh mushrooms
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2 largeonions, sliced
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6 clovegarlic minced
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2 largeeach mini red, yellow & orange sweet peppers sliced into rings
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2 Tbspeach olive oil & butter
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1 1/2 tspkosher salt
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2 tspeach garlic powder & lemon pepper, (no salt added)
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1 Tbspchopped dried chive
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4 cwhole milk
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1 1/2 cheavy whipping cream
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6 Tbspwondra flour ( or use all purpose)
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1 1/2 cshredded parmesan/romano cheese blend
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3 cgrated kerry gold swiss cheese
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8 ozgrated sharp cheddar cheese
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8 ozshredded mozzarella cheese
How to Make Cheesy Yukon Gold Scalloped Potatoes
- Measure milk, heavy cream, and wondra flour in a medium size bowl, stir to blend together, then slowly add to cooked vegetables, stirring as you go, then allow mixture to thicken as it continues to cook over medium high heat. When mixture has become completely thickened remove from heat, till needed.
- Cover with foil, and place in preheated 350 degree over, and cook for 1 hour. Then remove foil, and continue to cook for an additional 15 minutes. Remove from oven and let sit for about 15 minutes before serving.