Goat Cheese Scalloped Potatoes

Prep Time: 25 mins | Cook Time: 40 mins | Course: Dinner | Servings: 10 

Scalloped potatoes with a lovely onion, chive and goat cheese sauce is the ultimate comfort food. Slice potatoes in a food processor with a 3 mm disc or a mandoline to get thin, even slices. The key to great scalloped potatoes is in par-boiling them. It’s essential to getting that soft creamy texture. Inspired by my friend and back in the day, neighbor, Nikki; and the parboiling technique from Amanda at Amanda Cookes and styles https://amandacooksandstyles.com/scalloped-potatoes/ 

6 cups russet potatoes, peeled and sliced thin (3mm)

3 Tbsp butter

3 Tbsp flour

2 cups milk

8 oz cream cheese

6 oz goat cheese

1 Tbsp dried chives

1 tsp onion powder

1 tsp salt + more for salting the water

Garlic salt, to taste

Pepper, to taste

½ cup parmesan cheese, grated

2 green onions, sliced

Preheat the oven to 350*. Fill a stock pot with a strainer inside with water and put on high heat to boil, add 1 tsp salt. Peel and slice potatoes, when done, place in the boiling water, cook for 5 minutes then turn off the heat. In a large skillet, cook the butter and flour for 1 minute. Add in the milk, cream cheese, goat cheese and all seasonings. Stir until thickened, taste and adjust salt if necessary. Place a ladle full of sauce in the bottom of a 9.13 baking dish. With a slotted spoon, place a layer of potatoes over the sauce and sprinkle with half of the parmesan cheese. Cover with sauce and potatoes a couple more times, scraping the sauce over the top layer of the potatoes and smoothing it. Top with the last ¼ cup of parmesan cheese and sprinkle with green onions. Bake covered with tin foil for 25-35 minutes or until fork tender.