Cheese And Scalloped Potatoes: Perfect Pairing Ideas

Scalloped potatoes are a delicious, comforting, and rich holiday side dish. The best cheeses for scalloped potatoes are those that melt well and have a gooey texture. The most popular options are sharp cheddar, gruyere, mozzarella, gouda, fontina, and parmesan. For a more adventurous option, smoked gouda, pepper jack, or pecorino can be used.

Cheddar

When choosing a cheddar for scalloped potatoes, it is important to select one that will melt smoothly. Aged cheddars, for example, do not melt as well, so a sharper, younger cheddar is often preferred.

In addition to its melting properties, cheddar is a popular choice for scalloped potatoes because of its tangy, nutty flavour, which pairs well with the other ingredients in the dish.

Gruyere

When making scalloped potatoes with Gruyere, it is important to note that the cheese has a strong flavour, so it is best to use it in combination with other cheeses or ingredients to balance the taste. For example, you could pair it with mild cheddar or Parmesan cheese, or even add some smoked bacon or ham to the dish.

In terms of preparation, it is recommended to grate the Gruyere by hand, as pre-shredded bagged cheeses tend not to melt as smoothly. The cheese should be added to the dish in layers, with a combination of potatoes, cheese, and a creamy sauce. The dish is then baked until the potatoes are tender and the cheese is golden and bubbly.

Scalloped potatoes made with Gruyere are an excellent side dish for holidays such as Easter, Thanksgiving, and Christmas. They can also be served as a comforting weeknight meal, paired with a bright salad.

Mozzarella

When making scalloped potatoes with mozzarella, it is best to grate the cheese yourself, as pre-shredded bagged cheese doesn't melt as smoothly. You can also mix mozzarella with other cheeses to create a blend. A combination of mozzarella and sharp cheddar is a great pairing, as the mozzarella adds a creamy texture and the sharp cheddar adds a punchy flavour. You could also try mixing mozzarella with provolone, another soft, mild, melting cheese, for an even creamier result.

For a smoky flavour, you could add smoked gouda to mozzarella, or for a fun spicy kick, add some pepper jack. If you want to add a nutty, almost burnt flavour, you can broil the cheese at the end of the cooking process, but only if you are confident in the kitchen, as broilers can easily burn food.

Parmesan

Ingredients

For this recipe, you will need the following:

• Parmesan cheese, freshly grated for a smoother texture and better melting
• Potatoes (Yukon Gold or Russet)
• Butter
• Garlic, minced or pressed
• Onion, sliced into rings or diced
• Chicken broth or stock (optional)
• Heavy cream or milk
• Salt and pepper
• Fresh herbs like rosemary or thyme (optional)

Preparation

First, preheat your oven to 350-400°F. Then, peel and thinly slice the potatoes to a thickness of about 1/8 to 1/4 inch. You can use a mandoline for even slices, but a sharp knife will also do the job.

Next, melt butter in a large pot or Dutch oven. Add the garlic and onion, sautéing until fragrant. For extra flavour, you can also add fresh rosemary or thyme. Then, add the sliced potatoes, chicken broth (if using), cream or milk, salt, and pepper to the pot. Bring the mixture to a simmer, stirring occasionally to prevent sticking.

Once the potatoes are almost tender, remove from the heat and discard the herbs, if used. Layer the potatoes and Parmesan cheese in a casserole dish, repeating until everything is used. Pour any remaining liquid from the pot over the potatoes, and top with more Parmesan.

Baking

Cover the casserole dish with foil and bake for about 30 minutes, or until the potatoes are just tender. Then, remove the foil and bake for an additional 15-30 minutes, or until the top is golden and the sauce is bubbling. For an extra crispy top, broil on medium heat for a few minutes.

Let the scalloped potatoes rest for about 10 minutes before serving. This allows the sauce to thicken and the dish to cool slightly.

Tips and Variations

• Use high-fat dairy products like butter, heavy cream, and regular Parmesan for a rich and creamy dish that doesn't curdle.
• Stir the potato mixture periodically to prevent sticking and burning.
• Shallow baking dishes are preferable to deep ones for more even cooking.
• For a gluten-free option, use a gluten-free flour blend or cornstarch instead of all-purpose flour.
• You can assemble the dish ahead of time and refrigerate until ready to bake.
• For a heartier meal, add diced cooked bacon or ham to the layers.

Enjoy your cheesy, golden Parmesan scalloped potatoes!

Fontina

For the best flavour, it is recommended to source Fontina from the Aosta valley in Italy. Those from other countries, which are recognisable by their red wax rind, are much milder in taste.

When making scalloped potatoes with Fontina, it is important to cover the dish with foil for the first 90 minutes of baking to ensure the potatoes cook through fully. Then, uncover the dish and bake for a further 30 minutes to brown the cheese on top.

Ingredients:

• 8 medium yukon gold potatoes, peeled and sliced (any type of potatoes works)
• 3 cups grated fontina cheese
• 1 quart half and half
• 1 cup butter (2 cubes)
• 2-3 tsp salt (to taste)
• 2 tsp pepper (to taste)
• 1 tsp Johnny's seasoning or any seasoning salt

Method:

• Peel and wash potatoes. Slice the potato in half vertically and slice into approximately 1/4" slices. Set aside in a bowl with cold water to prevent the starch from turning them brown while you make the sauce.
• Grate the fontina cheese and set aside.
• In a medium-sized saucepan, melt 1 cup of butter on medium heat. When the butter is melted, add 3/4 cup of flour. This is called a roux and is the base of the white sauce. Stir until it starts to bubble, then add 1 quart of half and half in slowly, then add 1 cup of milk. Keep stirring and increase the heat to medium-high. Add the seasonings. Keep stirring with a whisk to make sure it doesn't burn on the bottom of the pan. Take a little taste and make sure it's salty enough—the potatoes will absorb some of the salt. Once the sauce has thickened, remove from the heat and set aside.
• Spray a 9x13 baking dish with cooking spray. Drain the water from the potatoes. Layer 1/3 of the potatoes on the bottom of the baking dish and cover with 1/3 of the fontina cheese, then 1/3 of the white sauce.
• Repeat two more times, ending with the fontina cheese on the top. Cover with tin foil and bake at 400 degrees for about one hour. Take the foil off for the last 15 minutes.

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