Scalloped Potatoes with Cambazola
Indulge in the creamy decadence of Scalloped Potatoes with Cambazola, a sophisticated twist on a beloved comfort food classic. Layers of tender Yukon Gold potatoes are smothered in a velvety cheese sauce infused with rich Cambazola, fresh thyme, and a hint of garlic, then crowned with a golden Parmesan crust. This dish strikes the perfect balance of creamy and savory, making it an irresistible side for holiday feasts, dinner parties, or cozy family meals. With its blend of earthy, nutty, and tangy flavors, this recipe elevates scalloped potatoes into gourmet territory, delivering elegance and warmth in every bite. Perfectly baked to bubbly perfection, these creamy potatoes are guaranteed to impress and delight.
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Recipe Information
Ingredients
- 6 medium-sized Yukon Gold potatoes
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 2 cups Whole milk
- 1 cup Heavy cream
- 6 ounces Cambazola cheese
- 2 cloves Garlic
- 2 teaspoons Fresh thyme
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.5 cup Parmesan cheese
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with butter or nonstick spray.
Peel the Yukon Gold potatoes and slice them evenly into 1/8-inch thick rounds using a sharp knife or a mandoline for precision.
In a medium saucepan, melt the unsalted butter over medium heat. Once melted, add the minced garlic and sauté for about 1 minute, or until fragrant.
Whisk in the all-purpose flour and cook for 1-2 minutes to form a roux. The mixture should turn a pale golden color.
Gradually whisk in the whole milk and heavy cream, ensuring there are no lumps. Bring the mixture to a simmer, stirring frequently until it thickens slightly, about 3-5 minutes.
Crumble the Cambazola cheese and stir it into the sauce until melted and smooth. Add the fresh thyme, salt, and black pepper, and mix to combine. Remove the sauce from heat.
Arrange one layer of potato slices in the prepared baking dish, slightly overlapping them. Pour a portion of the Cambazola cheese sauce over the layer, spreading it evenly.
Repeat the layering process with the remaining potatoes and sauce until all the ingredients are used, finishing with a layer of sauce on top to fully cover the potatoes.
Sprinkle the grated Parmesan cheese evenly over the top layer for a golden crust.
Cover the dish with aluminum foil and bake in the preheated oven for 40 minutes. Then, remove the foil and bake uncovered for an additional 30-35 minutes, or until the potatoes are tender and the top is bubbly and lightly browned.
Allow the scalloped potatoes to cool for 10 minutes before serving. Garnish with fresh thyme leaves, if desired.
Nutrition Facts
Calories |
466 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.0 g | 40% | |
| Saturated Fat | 19.4 g | 97% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 767 mg | 33% | |
| Total Carbohydrate | 33.4 g | 12% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 5.4 g | ||
| Protein | 13.6 g | 27% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 333 mg | 26% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 776 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
