Yesterday I talked about the meal I made for my mother’s birthday. I couldn’t tease you with the scalloped potatoes I made and not give the recipe, so here it is! FIVE cheeses?! Yes, you heard that right. I happened to have five different types of cheeses in my fridge, but you can mix and match as much as you want. That’s the beauty of scalloped potatoes. And I’m a huge fan of loading mine up with goat cheese.
- 2-1/2 pounds russet potatoes, peeled
- 1/3 cup grated extra-sharp Cheddar cheese
- 1/3 cup Parmsean cheese cheese
- 1/4 cup grated Mozzarella cheese
- 1/4 cup softened goat cheese
- 1/3 cup Monterrey Jack cheese
- 2 cups reduced-fat milk
- 1 tablespoon, plus 2 teaspoons all-purpose flour
- 1/2 teaspoon grated nutmeg
- 1-1/2 teaspoon salt, divided
- 1-1/2 teaspoon ground pepper, divided
- 3 green onions, thinly sliced (white and green parts)
- 2 teaspoons fresh thyme
Preheat the oven to 400 degrees F. Coat an 11- by 7-inch baking dish with cooking spray.
Thinly slice the potatoes into 1/4-inch rounds.
In a medium bowl, combine all of the cheeses.
In another medium bowl, whisk together 2 tablespoons of milk and the flour until well combined. Whisk in the remaining milk and the nutmeg.
Layer half of the potatoes in the prepared baking dish. Pour half of the milk mixture over the potatoes. Season with half of the salt and pepper. Sprinkle half of the cheese mixture and half of the green onions over the potatoes.
Layer the remaining potatoes over the cheese, and pour the rest of the milk mixture evenly over the potatoes. Cover tightly with foil and bake for 20 minutes.
Remove the foil, sprinkle the rest of the cheese mixture over the potatoes, and cook until the potatoes are tender and the cheese is golden brown, about 20 minutes.
Remove from the oven and the let the gratin rest for 15 minutes before serving. Garnish with the remaining green onions and serve.