5
1 tbsp butter
8 peeled Yukon Gold potatoes, about 1.75 kg, sliced about 1/4-in. thick
8 green onions, sliced 1/4-in. wide
10-g pkg dried mushrooms, such as shiitake, porcini or mixed wild mushrooms, crumbled or chopped
125 g Stilton, coarsely crumbled, about 1/2 cup
1/2 tsp nutmeg
1 tsp salt
1 cup milk, preferably 3.25%
2 cups 35% cream
1/2 tsp paprika
Preheat oven to 325F (160C). Generously butter a shallow casserole dish that will hold at least 12 cups (3 L), such as a 9x13-inch dish. Place potatoes, onions, mushrooms and cheese in a large mixing bowl. Sprinkle with nutmeg and salt, then toss together. Turn into dish. Press potatoes down to form an even layer. Pour milk, then cream overtop. Press potatoes into cream. Sprinkle with paprika to promote browning. Place a piece of foil overtop. Do not seal.
Bake in 325F (160C) oven. After 1 hour, remove foil and baste with cream mixture from sides of dish. Bake, uncovered, for 30 minutes more. Baste cream overtop and continue baking, uncovered, until potatoes are very tender and top is golden, from 15 to 30 minutes. Let stand 10 minutes before serving.
Calories 418, Protein 8.3g, Carbohydrates 34.2g, Fat 28.6g, Fibre 2.5g, Sodium 479mg.
Sophisticated ingredients make this one of the best scalloped potatoes we've ever baked--and you don't have to make a white sauce or add flour.