Homemade Scalloped Potatoes with Goat Cheese and Garlic

Despite their buffet-line-stopping popularity, scalloped potatoes and their first cousin funeral potatoes (a ragingly popular Midwestern potato casserole with cream of who-knows-what soup and cornflake topping) have never held rank on my list of must-eat holiday sides. 

Give me the mac and cheese, the sweet potatoes (especially this marshmallow-free sweet potato casserole), and the bacon Brussels sprouts until I burst. But scalloped potatoes? Where’s the flavor? Where’s the heart?

Homemade scalloped potatoes with goat cheese, garlic and rosemary. Creamy and cheesy with a crispy Parmesan topping, this recipe is easy and impressive!

Ingredients:

• 1 1/2 pounds small Yukon gold potatoes, scrubbed with peels on*
• 3 tablespoons extra virgin olive oil
• 3 cloves minced garlic
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 5 ounces goat cheese
• 1/4 cup whole milk
• 1/3 cup freshly grated Parmesan cheese
• 1 tablespoon finely chopped fresh rosemary

Directions:

1. Preheat oven to 400 degrees F. Lightly grease a 1 1/2 to 2-quart casserole dish with baking spray. Set aside.
2. With a mandoline or sharp chef’s knife, slice the potatoes into very thin slices, 1/8-inch-thick or less. Place the potatoes in a large bowl, drizzle with olive oil, then sprinkle with the minced garlic, salt, and pepper. Toss to coat the slices as evenly as you can.
3. ............
4. ..................

get full recipes : www.wellplated.com

Share this post