CHEESY YUKON GOLD SCALLOPED POTATOES

Cheesy Yukon Gold Scalloped Potatoes image

For Easter I wanted to Elevate my scalloped Potatoes a few knotches in flavor & taste. I wanted to enhance the flavors by adding a variety of cheeses & other vegetables. I used a combination of 5 cheeses,combined with Fennel, sliced mushrooms, onions, garlic & a rainbow of sweet mini peppers. The spices brought all of the...

Provided by Rose Mary Mogan

Time 2h20m

Number Of Ingredients 17

Ingredients

4 lb yukon gold potatoes, washed & sliced thinly
1 fresh fennel bulb
8 oz sliced fresh mushrooms
2 large onions, sliced
6 clove garlic minced
2 large each mini red, yellow & orange sweet peppers sliced into rings
2 Tbsp each olive oil & butter
1 1/2 tsp kosher salt
2 tsp each garlic powder & lemon pepper, (no salt added)
1 Tbsp chopped dried chive
4 c whole milk
1 1/2 c heavy whipping cream
6 Tbsp wondra flour ( or use all purpose)
1 1/2 c shredded parmesan/romano cheese blend
3 c grated kerry gold swiss cheese
8 oz grated sharp cheddar cheese
8 oz shredded mozzarella cheese

Steps:

1. Wash & slice potatoes thinly and add to a large pot. Cover with cold water, add 1 1/2 teaspoons of kosher salt, and bring to a boil over medium high heat.Cook till tender about 15 to 20 minutes. Remove from heat and drain till needed. Preheat oven to 350 degrees F.
2. While potatoes are cooking add butter and olive oil to a large skillet and heat over medium high heat, till mixture is hot.
3. Add sliced onions and sweet peppers.
4. Add washed, cleaned and cored sliced fennel bulb.
5. Then add sliced mushrooms. Cook over medium high heat.Stirring to prevent sticking season with all of the spices,minced garlic, chopped chive, lemon pepper, salt if needed, & onion powder. Continue to cook till veggies are transparent, about 15 minutes or so.
6. Measure milk, heavy cream, and wondra flour in a medium size bowl, stir to blend together, then slowly add to cooked vegetables, stirring as you go, then allow mixture to thicken as it continues to cook over medium high heat. When mixture has become completely thickened remove from heat, till needed.
7. In the mean time drain the potatoes. Spray a 9X15X2 inch casserole dish with cooking spray. Then add about half of the potatoes, shingling them out to cover the entire bottom of the dish. Add half of the shredded sharp cheddar cheese.
8. Next add half of the shredded swiss cheese, parmesan & mozzarella.
9. Now add about half of the sauce mixture over the casserole.
10. Repeat steps with the remaining potatoes, cheeses and sauce.
11. Ending top layer with Mozzarella, swiss and cheddar cheeses. Chop a few of the fennel fronds to go over the top of the casserole. Top with a few additional pepper rings.
12. Cover with foil, and place in preheated 350 degree over, and cook for 1 hour. Then remove foil, and continue to cook for an additional 15 minutes. Remove from oven and let sit for about 15 minutes before serving.