With all the cold, snowy weather here in the Northeast, comfort foods like scalloped potatoes top the list of foods I crave. Kale salads have been temporarily put aside in favor of savory carbs. Of course, anything I can make in my new cast iron skillet gets high marks as well. Have I mentioned how much fun I am having with that skillet?
I have made this particular cheesy scalloped potato recipe several times and you know it is good when it is requested. I swapped out regular milk for almond milk. Once the cheese sauce is made, I assembled everything in my cast iron pan and baked it in the oven until golden and bubbly. Honestly, a serving of this was enough for me, but you could make this a side dish to your meal. This recipe was adapted from Food.com where it received numerous outstanding reviews, so I felt confident trying it. I am glad I did. Oh, and how about some delicious espresso kahlua brownies for dessert?
- 4 cups thinly sliced potatoes
- 3 tablespoons butter
- 3 tablespoons flour
- 1½ cups milk (I used almond milk)
- 1 teaspoon salt
- 1 dash cayenne pepper
- 1 cup grated sharp cheddar cheese
- ½ cup grated cheese, to sprinkle on top
- paprika (I did not use)
- Preheat oven to 350 degrees F.
- In small saucepan, melt butter and stir in flour (you are creating a roux).
- Once flour mixture is blended, add milk and whisk ingredients together
- Reduce heat to low and cook until smooth and boiling, stir occasionally with a whisk.
- Turn off heat and stir in cheese and blend with a whisk.
- Place ½ the potatoes in the skillet (or one quart casserole pan). I sprayed the skillet with cooking spray to lightly grease it.
- Pour ½ the cheese mixture over the potatoes trying to even coat all the potatoes.
- Next, add the remaining potatoes on top of the first set and add the remaining cheese sauce.
- Sprinkle the remaining grated cheese on top. You could also sprinkle with paprika at this point if desired.
- Bake at 350 degrees for about 1 hour, uncovered.
Such a comfort dish, one of my favourites!
Hi Natalie,
I hope you like this recipe. I made it two times this week, once with potato and once I adapted with zucchini. Both were pretty good, but I prefer the potato.
Enjoy!
Christine
These look SO yummy! I like the idea of using zucchini too like you mentioned in the comments (or maybe a combo of both?). Between this recipe and your skillet pizza, I think I might need to go pick up a cast iron skillet!
Kelly @ Hidden Fruits and Veggies recently posted…Broccoli and Cheese-Stuffed Rolls
Hi Kelly,
Thank you! I love your idea about combining zucchini and potatoes. The cast iron skillet is awesome.
Christine
So many great skillet recipes recently! My co worker is giving me one of his old ones tomorrow. This looks like a great recipe to start with!
Reba – Not So Perfect Life recently posted…Weekend Festivities
Hi Reba,
Thank you for stopping by! I have some really lovely pans that I have not used much since I bought this cast iron skillet. I just love it and find a way to use it for everything! I hope you like the recipes.
Christine