It seems like food gets really complicated during the holidays. You eat things that you would never have the rest of the year. Some because they would take forever to make, some because they cost too much to make. After all of the wild foods, something simple and comforting can really soothe the soul. Something like scalloped potatoes.
If you're going to do cheese and potatoes, you have to do it the right way. That way is cooking it low and slow until the potatoes are super tender and the tons of cheese is a little browned on top. Then you spoon that creamy beauty onto your plate and enjoy.
Scalloped Potatoes with Three Cheeses
Adapted from Bon Appétit magazine, November 1999
¾ cup (6 ounces) grated sharp Cheddar cheese
¾ cup (6 ounces) grated Comté cheese
⅓ cup freshly grated Parmesan cheese
2 pounds russet potatoes, peeled and cut into ¼-inch thick rounds
1½ teaspoons salt
¾ teaspoon freshly ground black pepper
¼ cup finely chopped onion
3 tablespoons all-purpose flour
4 tablespoons (½ stick) unsalted butter
1½ cups whole milk
Preheat the oven to 400°F. Lightly butter a 2-quart casserole dish. Mix the cheeses in a small bowl.
Arrange a third of the potatoes in the baking dish, overlapping slightly. Sprinkle with ½ teaspoon salt, ¼ teaspoon black pepper. Sprinkle half of the onion over the potatoes, then one tablespoon of flour. Dot with a third of the butter. Sprinkle a third of the cheese mixture over the butter. Repeat twice, reserving the cheese on the last layer.
Bring the milk to a simmer in a medium saucepan. Set the casserole dish on a baking sheet lined with aluminum foil, then pour the milk over the potatoes. Cover the baking dish tightly with foil. Bake for one hour. Uncover the dish and sprinkle the potatoes with the reserved cheese. Bake uncovered until the potatoes are tender and the cheese is deep golden brown, about 45 minutes longer. Let stand 15 minutes before serving.
Makes 6 servings