Mashed potato haters, there's always one in every Thanksgiving crowd. As impossible as it is to comprehend, those of us who are entertaining must take this into account and have another potato side dish available for said snooty eater. Your other option is to stop inviting them to your Thanksgiving dinner. Or you can tell them that you "forgot" that they don't like mashed potatoes (which for the record, works for exactly two years before they call you on it....spoken from experience.)
These fontina scalloped potatoes are definitely worth the effort and because they hold their heat so well and have a good 20-30 minute rest period before serving, you can pull them from the oven while you're baking your dinner rolls and/or your stuffing.
Fontina Scalloped Potatoes
2 lbs potatoes, peeled and sliced
4 cups whole milk
1 TBSP butter
2 TBSP olive oil
1/2 onion, diced
1/2 green bell pepper, diced
1/2 red bell pepper, diced
pinch of crushed red pepper flakes
kosher salt and pepper
1 garlic clove, minced
3 TBSP all-purpose flour
8 oz fontina cheese, shredded
1/2 cup bread crumbs or crushed buttery cracker crumbs (I used Town House crackers)
2 TBSP grated parmesan cheese
Heat oven to 375 degrees. Spray a casserole dish with cooking spray and place on a baking sheet.
In a large sauce pot, bring the potatoes and milk to a boil. Reduce heat and simmer for 10 minutes. Drain potatoes, reserving liquid.
Heat olive oil and butter in a skillet. Add onion and peppers and season with crushed red pepper flakes and salt and pepper. Saute for 6-7 minutes then add the minced garlic and saute for another minute or two. Sprinkle the flour over all and cook for 2 minutes, stirring constantly so flour does not burn. Whisk in the reserved milk and bring to a boil. Cook for a minute or two, whisking until smooth and thickened. Remove from heat and gradually add the fontina cheese. Stir until smooth.
Place potatoes into prepared casserole dish. Pour sauce over potatoes.
Combine bread/cracker crumbs with the parmesan cheese and sprinkle over the potatoes. Place dish in oven and bake for 35-45 minutes, or until bubbly and browned. Remove from oven and let stand for 20 minutes before serving.
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