EagleTribune.com, North Andover, MA


May 30, 2013

Scalloped potatoes offer cheesy comfort

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.

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