Cheesy Irish Scalloped Potatoes
Outside of America, where we first look to Idaho, Ireland rules over potatoes. Add some devilishly good Irish butter and cheese to the mix and you’re in pure creamy, cheesy heaven. I used Kerrygold products, which were born in the Emerald Isle in 1962. There are some wonderful recipes on the site that you can use with their tasty products. Yield: 1 Large Pan of Scalloped Potatoes, Serves 6
2 1/2 Lbs. Yukon Gold Potatoes, thinly sliced
4 Tbsp Kerrygold Garlic and Herb Butter (or regular Butter)
10 leaves fresh Sage, finely chopped
4 Tbsp All-Purpose Flour
1 1/2 Cups Fat Free Milk
7 oz. Kerrygold Blarney Castle Cheese, grated
8 oz. Low-Fat Sour Cream
Fresh Ground Sea Salt
Fresh Ground Pepper
1. Preheat oven to 400 degrees. Grease a large baking pan. Slice all potatoes and set aside.
2. In a medium saucepan melt Butter with Sage. Add Flour and whisk until emulsified to create a roux. Add Milk and whisk occasionally, allowing mixture to bubble slowly. After about 5 minutes when mixture is slightly thickened, add Cheese. Whisk until melted completely. Add Sour Cream and whisk until well mixed. Remove from heat.
3. Layer 1/2 Potatoes in the pan. Salt and Pepper the potatoes to taste. Slowly pour 1/3 of Cheese sauce evenly over potatoes. Layer the other 1/2 of the potatoes and Salt and Pepper that layer to taste. Pour the remaining 2/3 of Cheese sauce evenly over the potatoes.
4. Place pan in the oven and bake until potatoes are cooked through, sauce is bubbling and top is golden brown, about 1 hour and 15 minutes. Cover with aluminum during the last 30 minutes of cook time to ensure there is no over-browning. Let cool for about 10-15 minutes. Serve Warm. Enjoy!