Cheesy Basil Scalloped Potatoes

These Cheesy Basil Scalloped Potatoes can be made a day ahead and reheated when ready to serve making them perfect for your Thanksgiving table. They are super rich, but cut into small squares, they look elegant and would be an excellent accompaniment to Star Turkey!

The basil elevates the flavor of this humble Scalloped Potato dish. I found that addition online, but the rest is all me! Because I used 3 different cheeses, whole milk and half and half it is fairly rich, but once again, serve in small squares that stay perfectly bound together.

LET’S START WITH SOME FUN POTATO FACTS…

DID YOU KNOW…

Potatoes for sale in France.

• There are over 5000 potato varieties in the world and 3000 of them are from the Andes region-Peru, Bolivia, Columbia, Chile and Ecuador.
• Potatoes are the third most important food crop in the world after rice and wheat. (My husband may disagree with that fact being Irish through and through! :-)
• The potato is the first veg ever grown in space. In 1995 astronauts took some cuttings aboard the Columbia Space Shuttle, which produced 5 small potatoes.
• Sweet potatoes and potatoes are not related. They are from different families. Sweets are not tubers, like potatoes are, but rather the root of the plant.

A potato field in Maine.

Start by grating the cheese. You can use any cheese you like. I chose Gruyere, Aged Irish Cheddar, and Parmesan; 3 of my favorites.

Make the basil mixture by combining garlic, basil, parmesan cheese and a pinch of salt and pepper into a mini-food processor. Pulse until the mixture is quite fine. This is not truly a pesto so the texture will not be the same as traditional pesto as there is no oil added. Set aside.

Keep the potato slices submerged in water while you are making the roux so they don’t get discolored. Here they are all dried and placed accordion style in baking dishes.

The most difficult part of this recipe is slicing the potatoes as thinly and evenly as possible. I wish I had used my mandolin as it would have made the job much easier. I made this dish for my Canasta ladies and I always try to make a smaller version the same dish for my husband, Jerry, so he doesn’t feel left out. I used the less than perfect slices for his dish and the neat, symmetrical slices for the lades. You can also just use one 9 x 13″ baking dish.

Next, slice the onion into thin rings. Melt the butter in a large skillet over medium heat. Add the onions, pinch of salt and pepper, and cook for about 10 minutes, stirring frequently until onions are translucent, but not browned.

Add the flour and mix until well combined, stirring constantly. Cook for a couple of minutes to take away the raw flour taste.

Next add the milk and half and half in a slow steady stream, stirring constantly. There may be lumps initially, but keep stirring until the roux becomes smooth and thick. Add half of the Gruyere cheese, all the Parmesan cheese and the pesto mixture to the roux. You will top the potatoes with the remaining cheeses, once the potatoes are stacked, accordion style in a baking dish.

Dry the potatoes thoroughly if you have had them soaking in water. Grease the bottom and sides of the baking dish with butter and place the overlapping potatoes in the dish until you have a height of about 3 inches.

Pour the cheesy roux over the top of the potatoes. Using a rubber spatula gently coax the sauce down the sides and press gently on the top to get the sauce to move throughout the potato slices. Top with the remaining Gruyere and Irish Cheddar. Season with a little more black pepper.

Place on a baking sheet to catch any drippings. Cover with foil and bake for about 1 hour 15 minutes or until a sharp knife easily pierces the potatoes. Remove the foil and bake another 15 minutes until the top is golden brown. Remove from the oven and let cool slightly. While still warm, but not bubbling, score the potatoes into squares. This makes serving (either immediately or next day) much easier and neater.

If you are reheating the next day you can do this final bake on day of serving. And, if you want a super browned crust, after the potatoes have reheated, place under the broiler for a minute or too, but watch carefully as you don’t want to burn the tops.

ONE MORE FUN POTATO FACT…

In the 18th century, Marie Antoinette adorned her elaborate coiffures with potato blossoms making them a huge fashion statement among the French aristocracy.

ALL FOR TODAY!

I HOPE YOU ENJOYED LEARNING A LITTLE MORE ABOUT POTATOES.

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5 from 1 vote

Cheesy Basil Scalloped Potatoes

Rich, cheesy delicious, while the basil adds a refreshing lightness.

Ingredients

For the Basil Mixture

• 1 cup Fresh basil leaves
• 1 clove Garlic, peeled and smashed
• 2 oz. Parmesan cheese, grated
• Salt/Pepper

For the Scalloped Potatoes

• 6 lge. Yukon gold potatoes, thinly sliced. No need to peel.
• 1 medium Onion, peeled and thinly sliced
• 2 Tbsp. Flour
• 1 cup Milk, whole
• 1 cup Half and Half
• 2 oz. Parmesan cheese, grated
• 2 oz. Irish Cheddar, grated
• 6 oz. Gruyere, grated
• Salt/Pepper to taste

Instructions

For the Basil Pesto

• In a mini-food processor, combine garlic, basil, parmesan and a pinch of salt and pepper. Pulse until all ingredients are combined and the texture is fine. This is not a traditional pesto as there is no oil so the consistency will by much more dry.
• Set aside.

For the Cheesy Roux

• Preheat oven to 375 degrees. Butter the bottom and sides of a 9 x 13 inch baking dish.
• Slice the potatoes evenly and very thinly, preferably using a mandolin. Set aside in a bowl filled with water.
• In a large saucepan or skillet, melt the butter over medium heat. Add the onion and pinch of salt and cook for about 10 minutes, stirring frequently, until the onions are soft and translucent. Do not brown.
• Add the flour and mix well until combined, stirring constantly. Cook for a couple of minutes to remove the raw flour taste.
• Slowly add the milk and half and half, stirring constantly. Cook over medium-low heat for about 5-10 minutes until the roux thickens enough to coat the back of a spoon or rubber spatula.
• Add half of the Gruyere and all of the Parmesan cheeses, along with the basil pesto. Stir until the cheeses are melted and the roux is smooth and very creamy. Season to taste with salt/pepper.
• Dry the potato slices thoroughly and stack, accordion style in the prepared baking dish.
• Pour the Cheesy Basil Roux over the potatoes in the baking dish. Using a rubber spatula, gently tamp the sauce into the sides of the dish to coax it through the potato layers. Smooth out the top.
• Top with the remaining cheeses and a little more black pepper. Cover the dish with foil and bake for about 1 hour 15 minutes until a sharp knife easily pierces the potatoes.
• Remove the foil and bake another 15 minutes until the top is golden brown and bubbly.