I love scalloped potatoes, so I decided to mix things up a bit and add in yellow squash since its in season right now. The end result actually blew me away, this might be the best scalloped potato I’ve ever made.
3 Yellow Squash, sliced thin
6 Red Potatoes, sliced thin
2 Roasted Anaheim Peppers https://junecleaver21stcenturystyle.wordpress.com/2016/08/28/how-to-roast-peppers/
1/3 C Grated Parmesan Cheese
2 T Butter
2 T Flour (can use GF if needed)
2 C Milk
1 1/2 tsp. Seasoning Salt
1/2 tsp. Granulated Garlic
1/4 tsp. Granulated Onion
1/4 tsp. Dried Oregano
1/4 tsp. Cumin
1 C Cheddar Cheese, shredded
1/2 C Gouda, shredded
1/2 C Colby Jack Cheese, shredded
-Deseed peppers and dice small. Set aside.
-Place sliced squash in mesh strainer, sprinkle heavily with salt and allow to sit for 30 minutes prior to using. This will pull out as much water as possible and will keep the end result from being watery. Also using a kitchen towel, pour strained squash out and lightly pat any extra moisture off. Set aside.
-In small pot over medium heat melt butter, whisk in flour. Slowly add in milk, whisk often to melt roux and to prevent scorching. Whisk in seasonings, slowly add cheese, allow previous amount to melt slightly before adding more. Do this for all cheese, stir often until all cheese is melted. Remove from heat and stir in pepper. Allow to cool at least 5 minutes before next step.
-Grease 13X9 inch baking pan, place potatoes and squash intermittently until all product is used, you want them to stand up. Pour cheese sauce over, cover in foil, bake 350 degrees for 1 hour, remove foil and bake an additional 20-30 minutes or until potatoes are tender. Remove from oven and allow to rest for 15 minutes prior to serving. Enjoy!