Cheesy Yukon Gold Scalloped Potatoes
By
Rose Mary Mogan
@cookinginillinois
1
For Easter I wanted to Elevate my scalloped Potatoes a few knotches in flavor & taste.
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.
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.
Rating:
★★★★★ 2 votes
Comments:
Serves:
8 OR MORE DEPENDING ON APPETITES
Prep:
1 Hr 5 Min
Cook:
1 Hr 15 Min
Method:
Bake
Ingredients
- 4 lb
- yukon gold potatoes, washed & sliced thinly
- 1
- fresh fennel bulb
- 8 oz
- sliced fresh mushrooms
- 2 large
- onions, sliced
- 6 clove
- garlic minced
- 2 large
- each mini red, yellow & orange sweet peppers sliced into rings
- 2 Tbsp
- each olive oil & butter
- 1 1/2 tsp
- kosher salt
- 2 tsp
- each garlic powder & lemon pepper, (no salt added)
- 1 Tbsp
- chopped dried chive
- 4 c
- whole milk
- 1 1/2 c
- heavy whipping cream
- 6 Tbsp
- wondra flour ( or use all purpose)
- 1 1/2 c
- shredded parmesan/romano cheese blend
- 3 c
- grated kerry gold swiss cheese
- 8 oz
- grated sharp cheddar cheese
- 8 oz
- shredded mozzarella cheese
How to Make Cheesy Yukon Gold Scalloped Potatoes
- 1Wash & slice potatoes thinly and add to a large pot. Cover with cold water, add 1 1/2 teaspoons of kosher salt, and bring to a boil over medium high heat.Cook till tender about 15 to 20 minutes. Remove from heat and drain till needed. Preheat oven to 350 degrees F.
- 2While potatoes are cooking add butter and olive oil to a large skillet and heat over medium high heat, till mixture is hot.
- 3Add sliced onions and sweet peppers.
- 4Add washed, cleaned and cored sliced fennel bulb.
- 5Then add sliced mushrooms. Cook over medium high heat.Stirring to prevent sticking season with all of the spices,minced garlic, chopped chive, lemon pepper, salt if needed, & onion powder. Continue to cook till veggies are transparent, about 15 minutes or so.
- 6Measure 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.
- 7In the mean time drain the potatoes. Spray a 9X15X2 inch casserole dish with cooking spray. Then add about half of the potatoes, shingling them out to cover the entire bottom of the dish. Add half of the shredded sharp cheddar cheese.
- 8Next add half of the shredded swiss cheese, parmesan & mozzarella.
- 9Now add about half of the sauce mixture over the casserole.
- 10Repeat steps with the remaining potatoes, cheeses and sauce.
- 11Ending top layer with Mozzarella, swiss and cheddar cheeses. Chop a few of the fennel fronds to go over the top of the casserole. Top with a few additional pepper rings.
- 12Cover 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.
