Tuesday, November 16, 2010

Fontina Scalloped Potatoes

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.


Jessica @ How Sweet said...

There are actually people who hate mashed potatoes?! What? How is this possible? I load my plate with scalloped potatoes AND mashed!

Design Wine and Dine said...

These look awesome!!!! I'm with Jessica here, give me a heaping of both!

The, "Oh, I forgot you don't like mashed potatoes" line cracks me up because it is SO true! I think I used that once myself...and you're right, it will only fly once or twice!

Thanks for this recipe :)

June said...

Wow Mags - these look like a winner. I'm with everyone else - I can't imagine in my wildest dream anyone hating mashed potatoes. Darn! Poor them! Next thing you'll be telling me is they don't like chocolate either.

Barbara said...

Yummy, Mags! I think Fontina is one of the great melting cheeses, don't you?
Frankly, I like ALL potatoes but these are extra special. On holidays, it's easier to do scalloped...one less last minute thing in the kitchen. Bookmarking this!

Moogie said...

Girl... you're cooking and baking like a wild woman. I didn't even get a chance to comment on your last post. What are you trying to do, make me look like a slacker?

Nanan said...

I never met a potato I didn't like - because I have Pitre on both sides of my family tree - it is a wreath hehehehe - gonna have to try this one for sure!!! And if someone doesn't like them mashed - great - more for me!!!!!

Sweet and Savory said...

I love potatoes. I love your recipe and your photo and your warmth.

steph said...

OMG - this sounds soooo good!!! I'll be making these soon.

Judy said...

These sound absolutely delicious. I love nutty fontina.

Natalie said...

mmm I love ANYTHING with fontina cheese! :)

Pam said...

I'm coming to your house because I like mashed potatoes and I like fontina scalloped potatoes...it's all good!

Laurie@The Baking Bookworm said...

Oh dear Mags. You had me at potatoes and cheese. What could be more heavenly?!
I didn't think it was even possible for someone to hate mashed potatoes (but I'm a Tater Addict so I'm blind to that kind of thing, I suppose).
These look amazing Mags! I've never used Fontina cheese and adore scalloped potatoes. Will definitely give these a try!

Jen @ My Kitchen Addiction said...

It's funny... As a kid, I remember hating scalloped potatoes. Remember that "paste" that they give kids in elementary school for art projects? That's how I remember them tasting!

Last year I finally braved my fears and made some scalloped potatoes for a family event, and they were great! Not sure what I was remembering, but I do love them... especially with cheese. And, fontina sounds fabulous!

Julie said...

Hi, Mags! I will take seconds of these and the mashed potatoes! YUMMY!

The Mom Chef said...

I'm still trying to wrap my brain around the fact that there are people out there that don't like mashed potatoes. Don't think I'd allow them to dinner (unless it's my mother-in-law).

Your potatoes look incredible. I'd serve (and eat) both in a heartbeat.

Please don't tell June (the third comment) that I don't like chocolate. Please? :)

Karen said...

There are people who don't like mashed potatoes? Really? Hmmm. It takes all kinds ;) Love Fontina and this sounds like a really good recipe.

Anonymous said...

I would like to make these overnight and have them ready for Easter morning, any suggestions?

Mags @ the Other Side of 50 said...

Anon: I would do all the steps up to topping with the buttered crumbs, then refrigerate overnight. On Easter, remove dish from fridge and allow to come to room temperature (45 mins or so) and then top with crumbs and bake as directed. Hope this helps!

Jennifer (Savor) said...

I have been thinking about scalloped potatoes and can't wait until easter so I can start eating cheese

Cookin' Canuck said...

Easter dinner is simply not the same without scalloped potatoes. The fontina is a really nice addition.