Spicy Scalloped Potatoes (Gluten Free)
When feeding a large crowd potatoes and cheese are always a win. I can’t think of many foods that can spread enough to feed a large group other than potato dishes, except for pasta, and at quadruple the price per box for gluten free, potatoes are DEFINITELY the bargain here.
Besides that…they’re delicious! Creamy potatoes, smooth melty gooey cheese, just the touch of heat…WIN! Feed it to almost anyone and they’re now your friend. I say almost, because my son-in-law doesn’t like potatoes…SO WEIRD! But anyone else…best friends!
And IF you have leftovers, these potatoes become a yummy addition to a frittata or as the “french fry” along side a burger, they can be a main dish served with a salad. Or, heat ’em up and eat straight out of the bowl you stored them in. They’re that good, I mean it.
8 ounces fresh goat cheese softened
1/2 teaspoon sea salt
1 teaspoon fresh cracked black pepper
1 1/2 cups buttermilk
1/2 cup half & half
1/2 teaspoon turmeric
1 teaspoon granulated garlic powder
1 shallot, finely diced
2 teaspoons red chile flakes
1 cup extra sharp white cheddar, divided
Mix all ingredients, minus 1/2 the cheese and the potatoes, into a large bowl, stir until everything is combined. Set aside.
Peel and wash 5 to 6 large russet potatoes. Cut into 1/4 to 1/2 inch thick rounds.
In an 8×8 square baking pan, stack potatoes on their side until pan is full.
Pour cheesy, milky mixture over the top, coating all the potatoes.
Cover with parchment and aluminum foil.
Place pan of potatoes on a rimmed sheet pan to prevent spillage in your oven.
Bake for 50 minutes covered.
Remove foil and parchment layer, sprinkle top with remaining, put back in oven and back for another 5 to 10 minutes until cheese melts and top is golden.