What do you think of when you think of Easter? Some think of Jesus. Some think of family. Some even think of candy (man I love those mini robin egg whoppers). Me? I think of scalloped potatoes. Every single time. As far back as I can remember Easter, I remember having scalloped potatoes. My mom makes amazing scalloped potatoes. They’re creamy, covered in cheddar cheese, and pair perfectly with sliced spiral ham. This is not my mom’s recipe.
I decided that I was going to keep up the tradition of eating scalloped potatoes on Easter but I wanted to make something different. Something a little lighter than what I grew up with. So I made this recipe, based off of this recipe, for my fiancé and I. Then I promptly took a photo of it and posted it on Instagram. A few people asked for the recipe so here it is!
Parmesan Rosemary Scalloped Potatoes
6 medium-small potatoes, peeled, thinly sliced
4 cups onions thinly sliced crosswise
2 tbsp olive oil
3/4 cup shredded Asiago cheese
3/4 cup shredded Parmesan cheese
1/2 tsp pepper
1/2 cup stock (I used vegetable stock but you can use chicken or beef, too)
1 tsp Jacobsen Salt Rosemary Salt (or mix salt and chopped fresh rosemary)
Preheat oven to 400F
Heat 1 tbsp of olive oil on medium high heat in a sauté pan. Add the onions and stir to coat. Cook until golden brown, about 20 minutes. While the onions are sautéing, toss the potatoes with 1 tbsp olive oil, and half of both of the cheeses.
Butter a casserole dish or large cast iron skillet and layer in the onions and then add the potatoes in an even layer on top. Pour stock on top and sprinkle with the rest of the cheese and the rosemary salt. Bake covered for 40 minutes and the broil for 5. Then eat ALL OF IT. Cheers!