Rosemary Goat Cheese Scalloped Potatoes
Disclaimer: Thanks to The Little Potato Company for sponsoring this blog post! All recipes, wording and opinions are entirely my own.
Ahhh. Comfort food. The words themselves speak wonders, putting me into a state of relaxation and enjoyment. Or maybe it’s just because I’ve had to loosen my belt buckle just slightly to make a bit of extra room.
Comfort food has become such a huge part of the our culture here in Canada. Despite not having a particular style cuisine, our mosaic of various cultures have brought their own “like mom used to make” dishes that we’ve been quick to adopt and share collectively. I immediately think of butter chicken, boeuf bourguignon, and poutine.
I actually have no idea where poutine comes from, but you get the idea!
For me, scalloped potatoes are the epitome of comfort food. Thin slices of potato, piled up within a deliciously milky-sauce, the tops crispy and golden and the bottoms soft and creamy. And paired with goat cheese and fresh rosemary, the aromatics just make everything that much more wonderful.
I love using the potatoes from The Little Potato Company for this dish, because you don’t have to peel them, and the smaller size of potato rounds get nice and crispy!
Recipe adapted from Canadian Living.
40 minPrep Time
1 hr, 30 Cook Time
2 hr, 10
- 1/4 cup unsalted butter
- 3 garlic cloves, chopped finely
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1 tbsp fresh rosemary, chopped
- 400g fresh goat cheese
- 3 lbs of baby boomer varietal potatoes from The Little Potato Company
- 1 or 2 small onions, about 1/4 cup, sliced thinly
- salt and pepper to taste
- In a saucepan, melt the butter over medium heat. Add the garlic and stir for about 1 minute, then add in the flour, rosemary, and season with salt and pepper. Cook for another minute.
- Gradually add in the milk, stirring as you go. A whisk helps at this stage. Continue cooking and stirring for about 8 minutes, or until gently boiling and thickened. Add in the goat cheese, and heat through until the cheese melts into the sauce. Adjust seasoning if necessary.
- Slice the potatoes about 0.5 cm thickness (with baby boomers, or any Little Potato Company varietal, you don't have to peel them). Grease a 13"x9" pan and lay about a third of the potatoes down. Sprinkle half the sliced onion, and about a third of the sauce. Repeat layers, then arrange the remaining potatoes over top. Pour the last of the sauce and sprinkle with salt and pepper.
- Cover with aluminum foil and bake in the oven at 350F for 1 hour. Uncover, and bake until lightly browned and potatoes are tender, about 30-40 minutes. Let stand for 5 minutes before serving.