When we fist got together, Kevin and I lived in my 950 sq foot condo called “The Cobblestone” with Jessica, my cats Ace and Princess, and Kevin’s big 100 lb dog Buster! Needless to say, it was a full house and we only lasted 6 months living there till we had to find a new place to live. While we did live there, my good friend and next-door next-door neighbor, Mandy and I, had “Cobblestone dinner’s” at least once a week where we both contributed to an outstanding meal for our families at one of our condo’s. These Cobblestone dinners were always delicious and always included enough wine to sink a small ship. They often turned into large events when we invited other friends and family to join us. We had a lot of fun at the Cobblestone Condos! Now that Kevin and I have moved, this is one of the things I miss the most, besides the best neighbors ever!
For one of these events, because it was Kevins favorite, we decided to make our men and kids a yummy dinner and we decided on Boiled Ham and Scalloped Potatoes. Our Boiled Ham turned out amazing, and the scalloped potatoes were good too. Since then, I have tried them a few times and hit the jackpot with these Cajun Scalloped Potatoes. Click here for the Fall Apart Boiled Ham recipe.
Scalloped potatoes are actually very easy, you just have to make sure that you have enough sauce so that they aren’t dry. You also need lots of flavor in the sauce otherwise your potatoes will be bland. Believe it or not, these potatoes don’t have a ton of cheese in them. The sauce is colored by the spices. As for the top, you can add as little or as much as you like. Even without a lot of cheese, these scalloped potatoes are super delicious.
There isn’t a lot that’s better than pulling bubbling, cheesy potatoes out of the oven and dishing them out. Look at all that cheesy crust! That’s my favorite part… Man are they ever good. This time Kevin couldn’t stop telling me how good they were! They didnt last long 😉
- 7 or 8 Yukon Gold Potatoes (But you can use any kind really)
- 4 Tbsp Butter
- 3 Tbsp Cornstarch (or you can use flour if you don't care about gluten, but use 4 Tbps or so)
- 1 Onion chopped
- 4 - 6 Garlic Cloves minced or pressed
- 4 cups of Coconut Milk or Skim Milk
- 1 cup Gruyere Cheese + ½ cup for sprinkling on top (I like a mix of Gruyere and Cheddar on the top)
- 2 Tbsp Cajun Seasoning (you can use more or less of this depending on how spicy you like things)
- 1 tsp Salt or to taste
- 1 tsp Pepper or to taste
- Handful of Chives chopped
- Slice all the Potatoes thinly or use a mandolin for the best and quickest results. Mine broke so I had to use a knife but it wasn't too bad. Arrange all the Potatoes in layers in a large oven proof dish.
- Preheat oven to 400 degrees.
- Melt the Butter over medium heat and add the chopped Onion. Sauté for about 5 mins till they are translucent. Add the Flour or Cornstarch to the mix and cook for a couple mins.
- Slowly add the Milk bit by bit until you have added 3½ cups. Cook until the mixture starts to thicken then lower the heat right down to low. Add the last ½ cup of milk. (I find that sometimes the cheese can get lumpy if the milk mixture is too hot so I use the ½ cup of milk to cool it down and I often take the mix right off the burner if its really hot)
- Add the 1 cup of cheese bit by bit and stir till its all melted.
- Add the Cajun Seasoning and then the Salt and Pepper after you taste it. Some Cajun Seasoning has a lot of Salt in it so you want to be careful not to add too much.
- Pour the lot over the potatoes and shake the pan violently and bang it around so that the sauce gets down in between all the cracks in the potatoes.
- Sprinkle the Chives and the extra ½ of Cheese over the potatoes and cover them with foil.
- Cook with the foil on for 30 mins and then take the foil off for the last 15 - 20 mins so that the Cheese gets all brown and yummy. They are ready when a knife slips easily into the center of the dish.