Rockport resident Stephanie Smith, a former caterer, has a special recipe for a true comfort food: her Four-Cheese Scalloped Potatoes.
These potatoes will satisfy your need for cheese as they are smothered in a sauce consisting of Swiss, cheddar, Parmesan, and cream cheese. She thinly slices the potatoes using a mandolin — no not the instrument — the kitchen tool that allows uniform cuts to ensure an even cooking time.
This recipe is a two-for-one, as “you can use the same sauce to make a macaroni and cheese,” Smith explains. A breeze to put together, the sauce takes all of five minutes to melt down and thicken. It begins with a simple roux of flour, butter and garlic. A roux is a thick base made up of one-part fat and one-part flour. You can use butter or oil. Simply heat milk, toss in the cheese, and stir it for five minutes.
These potatoes are a perfect side dish for a large steak, and the golden brown crispy cheese topping will look as good as it tastes.
Four-Cheese Scalloped Potatoes
3 to 5 potatoes
3 tablespoons butter
2 cloves garlic
3 tablespoons flour
21/2 cups milk
1 teaspoon salt
1 teaspoon pepper
1 cup cheddar cheese
1 cup Swiss cheese
8 ounces (one small container) garlic cream cheese
1/2 cup Parmesan cheese
2 tablespoons parsley
1. Peel and wash the potatoes. Slice the potatoes uniformly, use either a mandolin or a knife.
2. In a medium-large pot, melt 3 tablespoons of butter. Once melted, combine garlic and flour to create the roux. Mix these ingredients together well until a “paste” is developed.
3. Add the 21/2 cups of milk to the roux. Bring to a rapid boil, and then reduce the heat to medium-low to simmer for 3 to 5 minutes. Stir continuously to avoid burning the milk.
4. Add salt and pepper.
5. Preheat the oven to 350ºF.