240 days until Thanksgiving!

We tried. We really did. But sometimes it just isn't meant to be. Who knew something as simple as scalloped potatoes would prove to be so frustrating? Potatoes, milk, and butter. Add cheese and rosemary, and you've got something worth blogging about, right?

Well let's just say that it wasn't all we dreamt of--not nearly creamy enough for our tastes--but if you're looking for a lower-fat version of scalloped potatoes with a bit more flavor than old classics like Fanny Farmer and Better Homes and Gardens provide, this recipe will not disappoint. The potatoes have a great al dente texture with nice caramelization on that top layer, and the rosemary and cheddar flavors definitely add dimension to this often bland Thanksgiving staple.


Watch out for more scalloped potato posts to come, as we hone in on the perfect recipe...



Scalloped Potatoes with Rosemary and Cheddar

Serves 8-10

Ingredient prep time: 10-15 minutes
Process: 5-10 minutes
Bake time: 75-90 minutes
Make ahead: Prep this dish the day before, cover, and store in the fridge until you're ready to bake it

4 medium potatoes, peeled and sliced ¼ inch thick
Salt
Freshly ground black pepper
2 tablespoons all-purpose flour
4 tablespoons butter
3/4 cup grated cheddar cheese
1 heaping tablespoon chopped fresh rosemary
1-1/2 cup milk

Preheat the oven to 350°F. Cover the bottom of a casserole dish with ½ of the potato slices. Sprinkle lightly with salt and pepper, scatter with pads of butter (using 2 tbsp), and sprinkle with ½ of the cheddar and rosemary. Add the remaining potato slices, repeat with salt, pepper, and add the remaining butter, cheddar, and rosemary. Pour the milk over the potatoes.

Cover with foil and bake in the oven for an hour and 15 minutes, uncovering for the last 10 minutes or until the potatoes are slightly tender and the top is golden brown.