Smokey Scalloped Potatoes

By nlhartman

Smoked paprika adds a wonderfully smokey flavor to these cheesy, make-ahead potatoes.

Ingredients

• 3 T. unsalted butter, divided
• 1 small shallot, finely chopped
• 4 garlic cloves, minced
• 1 T. flour
• Kosher salt and freshly ground pepper
• 3 c. half and half
• 1-2 t. smoked paprika
• 2 1/2 lb. russet potatoes, peeled and thinly sliced
• 1 c. grated sharp white Cheddar cheese or what you have on hand
• 1/3 c. freshly grated Parmesan cheese

Details

Servings 6
Preparation time 20mins
Cooking time 80mins

Preparation

Step 1

Preheat oven to 350. Butter a 9x13 inch casserole dish with 1 T. butter.
Melt the remaining 2 T. butter in a large saucepan. Once the butter foams, add shallot and garlic and saute until softened, 3-4 minutes.
Add flour and cook, stirring frequently, until golden, about 2 minutes.
Season with salt and pepper and add the half and half, smoked paprika and potatoes.
Bring to a low simmer and cook for 5 minutes.
Pour half the potato mixture into buttered casserole dish. Shake pan to arrange the potatoes in a single layer. Sprinkle half of each of the cheeses on top of the bottom potato layer.
Add remaining potatoes and shake again to arrange in a layer. Sprinkle on remaining cheese, cover with foil and bake 45 minutes, or until bubbling. Remove foil and place back in oven for another 15 minutes, or until potatoes and cheese are golden and browned. Let stand 15 minutes before serving.