Scalloped Potatoes With Cambazola |
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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 6 |
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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:
5 large yukon gold potatoes, peeled and sliced thinly |
1 small onion, finely chopped |
1 garlic clove, finely minced |
3 tablespoons butter |
3 tablespoons flour |
2 cups chicken stock |
1 tablespoon thyme |
1/2 teaspoon white pepper |
1/2 teaspoon nutmeg, fresh grated |
1 1/2 cups heavy cream |
1/2 cup grated parmesan cheese |
4 ounces cambazola cheese, diced |
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.
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