Scalloped Potatoes Auvergnats

Name: Scalloped Potatoes Auvergnats
Yield: serves 4 to 6
Ingredients: 3 or 4 russet potatoes, peeled and sliced 1/4 inch thick; 1/4 cup all-purpose flour; Salt to taste; 2 tablespoons unsalted butter; 1/4 pound Bleu d’Auvergne, Stilton, Roquefort, or domestic blue cheese, grated, thinly sliced, or crumbled; 1 1/2 cups milk or half-and-half

December 9, 2011

Few countries do potatoes and cheese as well as France and Switzerland. Raclette, scalloped potatoes, pommes de terre dauphinoises, whipped, or whatever, a couple hundred years of potatoes and cheese and a knack for cooking have made them experts at the many comforting ways these two inexpensive, favorite ingredients can be combined. The Auvergne is a region in south-central France known, among other things, for its popular blue cheese called Bleu d’Auvergne.

Recipe information

Yield
serves 4 to 6

Ingredients

3 or 4 russet potatoes, peeled and sliced 1/4 inch thick

1/4 cup all-purpose flour

Salt to taste

2 tablespoons unsalted butter

1/4 pound Bleu d’Auvergne, Stilton, Roquefort, or domestic blue cheese, grated, thinly sliced, or crumbled

1 1/2 cups milk or half-and-half

Preparation

Step 1
Arrange a layer of potatoes in the bottom of the slow cooker insert, then sprinkle about 2 teaspoons flour and 1/4 teaspoon salt evenly over the layer. Place several small dots of butter on the layer. Then sprinkle on a tablespoon or two of cheese.
Step 2
Repeat, adding layers of potatoes topped with flour, salt, butter, and cheese, until all the potatoes have been used up. (One large potato yields about one layer.) End with a plain layer of potatoes, but save a bit of cheese for a final layer later. Cover and cook on low for about 3 hours.
Step 3
Remove the lid, pour the milk over all, top with a last layer of cheese, recover, and cook for 1 to 3 hours longer, or until all the potatoes are tender. Do not be afraid to stir the potatoes very gently as they are cooking. When you spoon them out of the insert they will become disarranged—no matter how carefully you have arranged them to start with—and a gentle stir will keep all the good stuff evenly distributed and help disguise any graying of potatoes that are exposed to oxygen.
Step 4
Let the potatoes rest for 10 minutes, and then scoop large spoonfuls onto plates.
Variations
Step 5
Some of my favorite variations on the theme of scalloped potatoes and cheese are sharp cheddar and chives, Gruyère and freshly grated nutmeg, and smoked cheddar and fresh parsley.
Suggested Beverage
Step 6
Perhaps a good, hearty red wine from southwestern France would be nice. A tannic Minervois? A dry rosé? Almost anything that you would pair with a blue cheese would work well here.

Gourmet Vegetarian Slow Cooker

TagsFrench European Russet Potato Potato Root Vegetable Vegetable Blue Cheese Cheese Dairy Side Dinner Nut Free Vegetarian 5 Ingredients or Fewer Weeknight Meals Slow Cooker Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Variations

Step 5

Suggested Beverage

Step 6

Recipe notes