Put some cheese-covered carbs in front of me, and I get weak in the knees.
You could serve up pasta with Parmesan, mac and cheese, or crusty bread with melted mozzarella, and I would dive in face-first with reckless abandon.
Cheesy carbs of any sort are just my thang... but the true obliterator of any semblance of self-control I have is Skillet Scalloped Potatoes.
For me, one skillet is like one serving. Forget the main course, I’m havin’ taters tonight! No, but really.
Now these are some special scalloped potatoes, because I like to layer on the cheese like it’s going out of style. Between the spirals of overlapping thinly-sliced potato pieces is a heavy-handed “sprinkle” of cheese. A little thyme and garlic boosts the flavor, and the Gruyere melts in an almost french-onion-soup fashion inside and on top.
I think these would be a great side dish for any event, and with Easter coming up, I just had to share them with you. My birthday is on Easter, so if anyone wanted to cook me up a side dish of these as a “congratulations on getting older” gift, I wouldn’t complain. Hint hint, nudge nudge.
- 6 medium Yukon Gold potatoes, peeled and thinly sliced
- 3 tablespoons unsalted butter
- 3 tablespoons all purpose flour
- 1 1/2 cups milk
- 1 1/2 – 2 cups shredded Gruyere cheese
- 2 cloves garlic, minced
- 1 sprig thyme
- Salt and pepper, to taste
- Preheat oven to 400 degrees F.
- Heat a 9 inch skillet over medium heat. Add the butter and reduce heat to low. Once the butter melts, add in the flour and whisk for 30 seconds. Add in the garlic, thyme, a pinch of salt and pepper, and whisk in the milk until smooth. Remove the skillet from the heat and pour the milk mixture into a separate bowl.
- Arrange the sliced potatoes in the skillet in an overlapping spiral pattern. Season each layer with a bit of salt and pepper, and sprinkle cheese between every layer of the potatoes.
- Pour the milk mixture back over the potatoes and then cover the top layer of potatoes with the remaining cheese.
- Cover with foil and bake for 1 hour. Remove the foil and bake for 5-10 minutes until top is golden.
- Let cool for 5-10 minutes and then serve!
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