Scalloped potatoes are a rich and wonderfully decadent dish that is the perfect accompaniment to a roast, ham or turkey. The normal scalloped potatoes recipe is simply potatoes baked with milk and cream. I have updated the classic scalloped potatoes recipe by using yellow potatoes and sweet potatoes, and I have included turnips to give the dish a little perk not normally present. Also, I have added sauteed and caramelized onions that lend a hint of sweetness.
The cheese that I specify is Deep Ellum Blue. It is a delicious, mild blue cheese that we produce at my artisanal cheese factory in Dallas. You may substitute any blue cheese you like from Stilton to Roquefort to Danish Blue.
You can make this dish the day before and refrigerate it until time to bake it. I think it will become a holiday family-favorite at your house!
1 pound yellow potatoes
1 pound sweet potatoes
1 pound turnips
1 teaspoon salt plus ½ teaspoon
3 tablespoons butter
1 pound white onions, thinly sliced
1 cup milk
½ cup heavy cream
½ teaspoon white pepper
1/8 teaspoon nutmeg
1 cup (5 ounces) crumbled Deep Ellum Blue
Peel the yellow potatoes, sweet potatoes and turnips, and slice them ¼-inch thick. Place them in a large saucepan, cover with cold water, add 1 teaspoon of the salt and bring to a boil over medium heat. Reduce the heat to low and simmer until tender (about 5 minutes). Drain the potatoes in a colander. Set aside.
Melt the butter in a large skillet. Add the onions and sauté until browned.
Preheat the oven to 400ºF. Butter a low-sided rectangular Pyrex or ceramic baking dish.
Pour the milk and cream into a measuring cup, add the white pepper and nutmeg and mix well. Place a layer using all the yellow potatoes slices on the bottom of the baking dish. Cover with a layer using half of the onions. Drizzle on a little cream. Sprinkle a third of the Deep Ellum Blue on top of the onions. Next, layer all of the sweet potato slices and top with the remaining onions. Drizzle on a little cream. Crumble a third more of the Deep Ellum Blue on top of the onions. Finish with a layer of turnips topped with the remaining Deep Ellum Blue. Drizzle the remaining cream on top.
Transfer to the oven and bake for 1 hour, until browned and crispy on top. Serve in the casserole dish while hot.
Copyright © 2007 by Paula Lambert, Cheese, Glorious Cheese, all rights reserved
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