The Mesquite Seasoning Salt imparts a delightful smoky flavor and aroma to these fan-favorite scalloped potatoes, pairing exceptionally well with the creamy, cheesy elements. Although we believe this recipe is worthy of the ‘center of the plate’, it pairs well with any and all meaty mains.
3 tablespoons Gil’s California Extra Virgin Olive Oil
1/2 cup yellow onion, peeled and diced
3 garlic cloves, peeled and minced
1/4 cup all-purpose flour
1 cup chicken or vegetable broth
2 cups half & half
1 1/2 teaspoons Big Sur Mesquite Seasoning Salt
Pinch black pepper
2 1/2 cups shredded cheddar cheese
1/2 cup grated parmesan
3 lbs yellow potatoes, thinly sliced
Preheat oven to 400°F and lightly spritz a 13x9-inch casserole dish with cooking spray, set aside. Heat olive oil in a large saucepan or pot over medium heat. Once hot, add the onion and garlic, and sauté until tender, about 3 minutes. Add flour to the saucepan and stir to combine the roux. Once combined, add the broth and half & half, whisk to combine, and bring to a low simmer, whisking frequently. Cook for 5 minutes or until the sauce has thickened, season with salt and pepper, reduce heat to low. Working in batches, add 2 cups of cheddar and 1/3 cup of the grated parmesan, whisk until combined and melted. Layer potatoes into the prepared casserole dish. In between each layer, ladle some of the cheese sauce. Once the casserole dish has been filled, ladle the top with the remaining cheese sauce and sprinkle with the reserved cheeses. Cover with foil and place in the oven. Bake for 30 minutes. Remove the foil and return to the oven. Bake for another 30 minutes or until the potatoes are tender and the top of the scalloped potatoes has browned slightly. Remove from the oven and set aside to rest for 10 minutes before slicing and serving.