Havarti Scalloped Potatoes

Havarti Scalloped Potatoes

Indulge in this luxurious scalloped potatoes dish layered with tender slices of potatoes baked in a rich, flavorful cream sauce infused with garlic, fresh thyme, and the Empeccably Seasoned “To My Yang” seasoning blend. Topped with a delightful trio of fontina, Parmesan, and havarti cheeses, this comforting side dish is perfect for any occasion.

Ingredients:

  • For the Potatoes and Cream Sauce:

    • 3 medium russet potatoes
    • 2 large garlic cloves, finely chopped
    • 1 teaspoon fresh thyme leaves, finely chopped
    • 1 cup milk (8 ounces)
    • ½ cup sour cream (4 ounces)
    • ¾ cup mascarpone cheese (6 ounces)
    • 1 tablespoon Better Than Bouillon Chicken paste (optional)
    • 1 teaspoon Empeccably Seasoned “To My Yang” seasoning blend (optional)
    • 1½ teaspoons cornstarch
    • ½ teaspoon salt (adjust if omitting chicken paste)
    • ¼ teaspoon ground black pepper
    • Butter or nonstick cooking spray, for greasing

  • For the Cheese Layers:

    • 1 cup shredded fontina cheese (4 ounces)
    • ¾ cup grated Parmesan cheese (1½ ounces)
    • ½ cup shredded havarti cheese (2 ounces)

Directions:

  1. Prepare the Oven and Baking Dish:

    • Preheat your oven to 350°F (175°C) with a rack positioned in the center.
    • Grease a 2-quart baking dish with butter or nonstick cooking spray.

  2. Make the Cream Sauce:

    • In a large bowl, whisk together the milk, sour cream, mascarpone cheese, Better Than Bouillon Chicken paste (if using), Empeccably Seasoned “To My Yang” seasoning blend (if using), cornstarch, chopped garlic, chopped thyme, salt, and black pepper until smooth and well combined.

  3. Prepare the Potatoes:

    • Peel the potatoes and thinly slice them crosswise into rounds no thicker than ⅛ inch. A mandoline slicer works best for uniform slices.
    • As you slice, add the potatoes directly into the cream sauce to prevent oxidation and browning.
    • Gently stir to ensure all potato slices are evenly coated with the sauce.

  4. Assemble the Layers:

    • In a small bowl, combine the shredded fontina and grated Parmesan cheeses. Reserve about one-third of this mixture for the topping.
    • Layer one-third of the potato slices evenly in the prepared baking dish.
    • Sprinkle half of the remaining cheese mixture over the potatoes.
    • Add another one-third of the potatoes on top and sprinkle with the rest of the cheese mixture.
    • Finish with the last third of the potatoes and pour any remaining cream sauce over the top, ensuring the potatoes are mostly submerged.

  5. Bake Covered:

    • Cover the baking dish tightly with aluminum foil.
    • Place the dish on a rimmed baking sheet to catch any potential drips.
    • Bake on the center oven rack for 45 minutes.

  6. Add the Cheese Topping and Continue Baking:

    • Remove the foil from the baking dish.
    • Sprinkle the reserved fontina and Parmesan mixture evenly over the top.
    • Add the shredded havarti cheese on top of the other cheeses.
    • Return the dish to the oven and bake uncovered for an additional 35–45 minutes, or until the potatoes are tender when pierced with a fork, the sauce has thickened, and the top is golden brown.
    • Optional: For extra browning, switch the oven to broil for the last 2–3 minutes. Keep a close eye to prevent burning.

  7. Rest and Serve:

    • Remove the scalloped potatoes from the oven.
    • Allow the dish to rest for at least 15–30 minutes before serving to let the sauce set.
    • Serve warm and enjoy!

Serving Suggestions and Tips:

  • Serving Size: This recipe serves approximately 6 as a side dish.
  • Potato Selection: Russet potatoes are ideal due to their starchy texture, but Yukon Gold potatoes can also be used for a creamier consistency.
  • Cheese Variations: Feel free to substitute or add other cheeses like Gruyère or sharp cheddar for different flavor profiles.
  • Seasoning Substitute: If the Empeccably Seasoned “To My Yang” seasoning blend is unavailable, you can use a similar seasoning mix or your favorite herb blend.
  • Vegetarian Option: Omit the Better Than Bouillon Chicken paste and increase the salt by an additional ½ teaspoon to enhance the flavor.
  • Make-Ahead Tip: Assemble the dish up to the baking step, cover, and refrigerate overnight. When ready to bake, add an extra 10–15 minutes to the covered baking time.
  • Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through.
  • Avoiding Curdling: Ensure the oven temperature is accurate and avoid high heat to prevent the dairy from separating.
  • Serving Idea: Pair this rich side dish with roasted meats or a fresh green salad to balance the flavors.

Enjoy this decadent and comforting scalloped potatoes recipe at your next family dinner or holiday gathering!

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