Monday, November 23, 2009

Herb Scalloped Potatoes

Dear Readers, our latest Iron Chef contest is completed, and we'll be using the special ingredient our winner Molly Ebert suggested in December, but we'll be having another Iron Chef contest in December, with the special ingredient to be announced in January, so continue to sign up and drop us suggestions! Someone will be a lucky winner close to the holidays! And the prize is a Junior's Cheesecake! Remember, one entry per person, per day, and you must be a follower of the blog.

And now for more "Thanksgiving Week Goodies."
Turkey isn't the only thing to eat at Thanksgiving. There are all sorts of side dishes. Stuffing, veggies, sweet potatoes.
But let's not forget the real POTATO. Add CHEESE. And WOW! Scalloped Potatoes, done right, can be the one item on the Thanksgiving buffet that trump all others. There's texture, taste, and satisfaction all in one casserole.
So what if you add a boursin cheese? That's a creamy concoction mixed with herbs and spices, delicious on a cracker, but absolutely fabulous in scalloped potatoes. Top with plenty of Grana cheese (which, if you remember, is parmessan cheese in the USA). And YUM!
So this Thanksgiving, don't just think mashed potatoes and gravy. Think layered potatoes and cheese! Here's my version of Herbed Scalloped Potatoes.



3 russet potatoes, peeled
1 pinch salt
1 pinch ground black pepper
4 oz. Boursin cheese with garlic and fine herbs
4 whole eggs
1/4 cup milk
1 pinch paprika
1 whole yellow onion, finely chopped
4 oz. Grana (hard parmessan) cheese


Thinly slice the potatoes and cook them for 2 minutes in boiling water. Drain and cool by rinsing.

Line 8” square pan with foil. Grease the foil.

Mix Boursin cheese, eggs, milk and spices to make a “sauce.” [I used a blender to whip the cheese into the mix.]

Layer the square pan, alternating with potato, Boursin sauce, onions, parmesan. 2-3 layers. Finish with grated cheese.

Cover the pan with foil and place in oven.

Bake a 350 degrees for one hour. REMOVE FOIL. Bake one half hour longer.

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  1. Oh my goodness. That looks so delicious, Avery! I'm a potato *and* a cheese nut, so this is just perfect for me. Thanks for posting this!


  2. This is a spectacular recipe! I'll be a hero (ine) serving this.

    Thanks! MJ

  3. I love Boursin cheese. I've never seen it used in a recipe like this. I can imagine that it's delicious!

    ~ Krista

  4. The dish looks great. Thanks for another wonderful recipe to try, especially right here at the holidays.

  5. Fantastic, Avery! A perfect compliment to
    "the bird". Yum. Thanks for sharing it.

  6. Avery - Oh, this look so gooood! Great week to post this recipe. I cannot imagine a hungry Thanksgiving crowd not totally devouring this!

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  7. Oh my, I am getting so hungry now. You nailed it with "texture, taste, and satisfaction" ---wish I had some here right now.


  8. I think the sides are more of a highlight than the turkey for me! Potatoes and stuffing are the best.