I haven’t written a real post in quite a while. My days are busy and spent staring at the computer screen for hours on end and the last thing I want to do after I’m done making dinner is stare at the screen some more. And that’s assuming I take pictures of the food I make for dinner!

Anyway, I’m trying something new this week. Creating a theme for everyday posts just for you—my five readers! Today we’re back with Meatless Monday (remember when we had some adventures in tofu a while back?) Tonight’s recipe is for the potato and cheese lovers.

I stole this recipe from Food Network (I’ve bashed the magazine before for its inconsistency in recipes). Their recipes seem to be hit or miss and I’m happy to report that this one is a definite hit.

It takes a while to make—almost two hours from start to finish—so plan accordingly. I recommend getting a mandoline to slice the taters on. I’ve done this by hand and by nifty slicer and the mandoline saves so much time and makes everything even.

Pair this cheesy dish with a big salad. Go the Greek route, the Caesar route, or make a sweet/savory salad with pears, gorgonzola, craisins, walnuts and a honey dressing.

Smoky Scalloped Potatoes from Food Network Magazine, November 2011 Issue.

What You Need

• 3 Tbsp. unsalted butter
• 1 small shallot, finely chopped
• 4 cloves garlic, minced
• 1 Tbsp. all-purpose flour
• Kosher salt and ground pepper
• 3 cups half-and-half
• 1-2 tsp. smoked paprika (I played it safe and used 1)
• 2 1/2 lbs. russet potatoes, peeled and thinly sliced
• 1 cup grated sharp white cheddar cheese
• 1/3 cup freshly grated parmesan

What You Do

1. Preheat oven to 350 degrees
2. Butter a 9-by-13-inch baking dish with 1 Tbsp. butter.
3. Melt the remaining 2 Tbsp. butter in a large saucepan. Once the butter foams, add the shallot and garlic and saute until softened–about 5 minutes.

   

4. Add the flour and cook, stirring frequently, until golden, about 2 minutes. Season with salt and pepper.
5. Add the half-and-half, smoked paprika and potatoes. Bring to a low simmer and cook for 5 minutes.

   

6. Carefully pour half the potato mixture into the buttered baking dish. Shake the pan to arrange the taters in a single layer.
7. Sprinkle half of each cheese on top of the layer, then add the remaining potatoes and shake again to arrange in a layer. Sprinkle the rest of the cheese on the top of that layer.
8. Cover with foil and bake for 45 minutes.
9. Remove the foil and place back in the oven for another 15 minutes*
10. Let stand 15 minutes before serving**

*I broiled my potatoes for the last fifteen. They weren’t getting browned enough just by baking.

**As hard as it is, you should definitely let the potatoes sit. It’s a runny mess if you don’t let them cool, first.

Anyone here love scalloped potatoes? Anyone think of seafood when they hear the word scalloped? Check out tomorrow’s new theme: Tasty Tip Tuesday!