Scalloped Roasted Potatoes Recipe
An elegant dish that is also ultimate comfort food for the holiday season!
Serves 8-10 people
- 3 tablespoons butter
- 2 lbs (about 4 medium sized) Russet potatoes, peeled and sliced 1/8 inch thick
- 1 large yellow or white onion, thinly sliced
- 2 tablespoons chopped parsley
- 2 tablespoons dry cured black olives, pitted, and chopped
- 2½ cups grated Swiss or Gruyere cheese (about 8 ounces)
- ½ cup grated Parmesan cheese (about 2 ounces)
- 2½ cups to 3 cups of half and half (half cream, half milk)
- Salt and freshly ground black pepper
Start a fire in your wood-fired oven and let burn for 1½ hours. When it registers a temperature of 400° F, move the embers to one side and close the door.
Butter a large 9 x 13 casserole with 1½ tablespoon butter. Set aside.
Layer the bottom of the casserole dish with 1/3 of the potato slices. Sprinkle with salt and pepper. Then layer ½ of the sliced onions, the ½ cup of the Swiss cheese, ½ the parsley and ½ the olives. Layer the parsley. Sprinkle with a little Parmesan.
Repeat by layering on 1/3 of the potato slices, sprinkle again with salt and pepper. Layer the remaining onion, ½ cup Swiss cheese, the remaining parsley and olives. End with a sprinkle of Parmesan.
For the top layer use the remaining potato slices. Add the half and half and dot the potatoes with the remaining 1½ tablespoons of butter.
Cover the casserole with aluminum foil. Place the casserole in the middle of the oven that is 400° F. After about 45 minutes, remove from the oven, remove the foil, and sprinkle on the remaining Swiss and Parmesan cheese. Return to oven for an additional 30 minutes approximately. When done, the potatoes should be tender, but not mushy, and the liquid should be mostly absorbed.
Check if the dish is showing signs of browning too fast. In this case, cover again with foil.
Buon appetito from Los Angeles Ovenworks!