Pecorino Romano Scalloped Potatoes

20 Mar
Pecorino Romano Scalloped Potatoes

Pecorino Romano Scalloped Potatoes

Having a mandoline slicer makes quick work of this easy side dish, but a good sharp knife will also work. I splurged and bought some nice Pecorino Romano (genuine Sini Fulvi) at Whole Foods last week and figured the nutty cheese would taste great in my standard scalloped potato recipe. The cheese had such a strong flavor that I used it sparingly, but cooking it really mellows it out. So feel free to use as much as you want in this dish, as it adds a subtle cheesy flavor to an otherwise rather plain potato dish. I also topped it with a scattering of crushed homemade garlic croutons for another flavorful kick. This is a very versatile potato dish, so feel free to use any kind of potatoes, onions, cheese, or croutons that you want! Serve this with any protein of choice and a salad or other vegetable.

Pecorino Romano Scalloped Potatoes

3 medium large russet potatoes, sliced thin
1/2 large sweet onion, sliced thin and quartered
3 heaping tablespoons flour, divided
1 1/2 cups half and half (or milk), divided
Sea salt and ground pepper, to taste
Pecorino Romano cheese or other hard cheese, grated, to taste
Crushed flavored croutons, to taste

Preheat oven to 350 degrees. Slice the potatoes thin, using a mandoline or very sharp knife.

Sliced Potatoes in Ice Bath

Sliced Potatoes in Ice Bath

To keep them from browning, place the slices in a bowl of ice water. Next slice the onion, then quarter the slices.

Humble Sliced and Quartered Onion

Humble Sliced and Quartered Onion

When done slicing, drain the bowl and pat the potato slices dry with paper towels.

Spray a small casserole dish with oil, then add one layer of potato slices. Sprinkle 1/3 of the flour over top, followed by 1/2 cup of half and half or milk.

First Layer of Dish

First Layer of Dish

Season with sea salt and ground pepper to taste, then grate the desired amount of Pecorino Romano on top. Spread 1/3 of the onion slices last. Repeat layers two more times, then top with crushed flavored croutons.

Potatoes After Removing Foil

Potatoes After Removing Foil ~ Feel free to grate more cheese on top at this point!

Cover tightly with foil, and bake in oven for one hour. Remove the foil, then bake another half hour or more, until the potatoes are fork tender. Let rest for a few minutes, then serve with additional grated cheese, if desired.

Pecorino Romano Scalloped Potatoes

Pecorino Romano Scalloped Potatoes

Download and Print this Recipe

Download and Print this Yummy Recipe!

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76 Responses to “Pecorino Romano Scalloped Potatoes”

  1. Adam J. Holland March 20, 2016 at 11:35 am #

    I’m a strong cheese junkie too (Gruyere is my strong cheese of choice, but I’ve bought my share of Pecorino Romano at the cheese counter.) This looks really good. A perfect Easter dinner side.

    Liked by 1 person

    • anotherfoodieblogger March 20, 2016 at 12:03 pm #

      Thanks Adam! I do like Gruyere too. Great idea for an Easter dinner side, I hadn’t even thought that far ahead! xo

      Like

  2. Karen March 20, 2016 at 1:13 pm #

    I’m seeing lots of scalloped potatoes around the blogworld lately and I’m planning on making them for Easter. I like your version as I love pecorino romano cheese…it is always in my refrigerator.

    Liked by 1 person

    • anotherfoodieblogger March 20, 2016 at 2:53 pm #

      Thank you Karen. I hadn’t planned on this for Easter when I made it, but now I think I will make it again as a side for Easter dinner!

      Like

      • Karen March 20, 2016 at 2:56 pm #

        I think your potatoes would be the perfect accompaniment to the sweet and salty flavors of the ham I’m going to serve. Happy Easter.

        Liked by 1 person

      • anotherfoodieblogger March 20, 2016 at 2:57 pm #

        Happy Easter to you too Karen!

        Liked by 1 person

  3. New Journey March 20, 2016 at 1:52 pm #

    yum…this would be easy, peasy to make…I always thought scalloped potatoes were difficult…your make it look easy…thanks….Penny looks like a very smart girl..I have a full blooded border collie I rescued, the vet that took care of her from birth took them when the kids didn’t want her anymore so I was lucky to have her records from birth….such smart dogs and they love to please their masters…….shes beautiful what a great addition to your family…hope your having a great weekend….kat

    Liked by 1 person

    • anotherfoodieblogger March 20, 2016 at 2:55 pm #

      Oh thank you so much Kat. She does seem to be a very smart girl. What is your border collie’s name?

      Like

      • New Journey March 20, 2016 at 3:16 pm #

        Chika….she was Crystal when I got her in 2005….she was just a year old when I rescued her….smart as a fox….!!! kat

        Liked by 1 person

  4. Bernadette March 20, 2016 at 2:02 pm #

    Never thought of using pecorino in this dish. I am definitely going to try it. Thanks for the idea.

    Liked by 1 person

  5. Michelle Williams March 20, 2016 at 2:21 pm #

    Holy cow! I am pretty sure I could hide in the closet and eat the entire thing!

    Liked by 1 person

  6. Jodi March 20, 2016 at 3:03 pm #

    Oh YUM YUM YUM YUM!!!!!

    Liked by 1 person

  7. Cooking For The Time Challenged March 20, 2016 at 3:15 pm #

    This looks great!

    Liked by 1 person

  8. apuginthekitchen March 20, 2016 at 4:15 pm #

    Looks wonderful Kathryn, I love scalloped potatoes and the addition of the pecorino sounds just fantastic,

    Like

  9. Karina Pinella March 20, 2016 at 4:22 pm #

    Can I use already grated pecorino that cones in those plastic tubs? I would like to make this tomorrow and eat it with my meatloaf.

    Liked by 1 person

    • anotherfoodieblogger March 20, 2016 at 4:33 pm #

      I don’t see why not Karina. Some containers like that also add a preservative so it doesn’t melt as well as the block cheese, but hey, I use pre-shredded cheese all the time as grating cheese is my least favorite cooking task. Just ask my hubby, lol. I make him grate cheese all the time. πŸ˜€

      Liked by 1 person

  10. Gerlinde @sunnycovechef March 20, 2016 at 4:32 pm #

    This looks great Kathryn , scalloped potatoes are always so tasty and I think pecorino adds so much flavor. Happy Easter

    Liked by 1 person

  11. Cheryl "Cheffie Cooks" Wiser March 20, 2016 at 4:47 pm #

    yUm 0000000 oxoxoccc

    Liked by 1 person

  12. Marisa's Italian Kitchen March 20, 2016 at 6:33 pm #

    Looks and sounds really delicious!

    Liked by 1 person

  13. D. Wallace Peach March 20, 2016 at 8:46 pm #

    This looks so much tastier and healthier than the frozen boxed variety I was raised with πŸ™‚ Thanks for the recipe, Kathryn. I might try this one too!

    Liked by 1 person

  14. lynne hoareau March 21, 2016 at 12:59 am #

    Kathryn, this is divine. I love how you have made this. It really looks so appetizing. Thanks so much for sharing πŸ™‚

    Liked by 1 person

  15. cookingwithauntjuju.com March 21, 2016 at 5:00 am #

    This is a favorite potato dish when I feel like splurging – of course I like to do that often πŸ™‚

    Liked by 1 person

  16. Teagan Geneviene March 21, 2016 at 5:07 am #

    Hi Kathryn. I wasn’t familiar with that cheese, but it sounds like a tasty twist! I love potatoes anyway, so right now I’m wishing I had this for breakfast! πŸ˜€ Mega hugs.

    Liked by 1 person

    • anotherfoodieblogger March 21, 2016 at 8:22 am #

      Thanks so much Teagan! It’s a fantastic grating cheese, and has so much flavor. I’m sure you would enjoy it. πŸ™‚

      Liked by 1 person

  17. Lynz Real Cooking March 21, 2016 at 6:18 am #

    I love potatoes and these looks so very delicious! The sweet onion would add such great flavor and that cheese, which I have never tried! Lovely as always KR!

    Liked by 1 person

  18. PantryPortfolio March 21, 2016 at 7:17 am #

    I’ll always save a recipe with pecorino! Also, great tip about putting the potatoes in water – makes sense! How long do you typically keep them in the ice bath? I may have to jump on the bandwagon and make these for Easter!

    Liked by 1 person

    • anotherfoodieblogger March 21, 2016 at 8:24 am #

      I just keep them in the ice bath long enough to finish slicing the rest of the potatoes and onions. Thanks so much!

      Liked by 1 person

  19. iamrorykelly March 21, 2016 at 8:26 am #

    I am literally scarred for life Kathryn…..these mandolin boyos were obviously invented by torture fiends!! Lovely, lovely dish…but I’m sticking with the knife!

    Liked by 1 person

    • anotherfoodieblogger March 21, 2016 at 8:41 am #

      LOL Rory. The mandoline slicer has been a life saver for me. Mine has a hand guard, so no fingertip slices for me. πŸ™‚ But I laud you for having the knife skills and patience!

      Liked by 1 person

  20. MealsWithMel March 21, 2016 at 8:57 am #

    MMm in life it doesn’t get better than cheesy potatoes πŸ™‚ these would be perfect along side that Easter ham. Thanks for sharing Kathryn!!

    Liked by 1 person

    • anotherfoodieblogger March 21, 2016 at 9:24 am #

      Thanks so much Mel! So many people told me this would be great with ham for Easter, so that’s what I’ll make with it this Sunday! πŸ™‚

      Liked by 1 person

  21. Lina March 21, 2016 at 10:48 am #

    So delicious! I want some right away!

    Liked by 1 person

  22. chef mimi March 21, 2016 at 12:23 pm #

    I love the idea of the crushed croutons! Fabulousness!

    Liked by 1 person

  23. Chitra Jagadish March 21, 2016 at 3:20 pm #

    Oh this looks brilliant. ..

    Liked by 1 person

  24. Karina Pinella March 21, 2016 at 8:12 pm #

    I made this tonight except I didn’t have croutons, so I used Trader Joe’s French Fried onions. Smelled so good and tasted great with my meatloaf. Thanks again for the recipe.

    Liked by 1 person

  25. Freda @ Aromatic essence March 21, 2016 at 10:39 pm #

    What a wonderful idea of adding pecorino , Kathryn! Looks yummmmm!

    Liked by 1 person

  26. Lana-Once Upon a Spice March 24, 2016 at 12:28 pm #

    Ohhhh! YUM!! My daddy would have loved these! He was such a fan of pecorino! I believe the Easter scalloped potatoes are being rearranged this year πŸ™‚ Great recipe!!

    Liked by 1 person

  27. FrugalHausfrau March 24, 2016 at 11:10 pm #

    Talk about looking insanely good! I am going to make these, soon! Really, sweet onions? Garlic Croutons?

    Liked by 1 person

  28. ChgoJohn March 26, 2016 at 7:32 pm #

    This looks so appealing! I always add a bit of Pecorino to my scalloped potatoes but in conjunction with another cheese. Given that Pecorino Romano was the preferred cheese in our house, I wonder why I’ve never thought to try them this way. Thanks for the recipe and associated facepalm. πŸ™‚

    Liked by 1 person

    • anotherfoodieblogger March 26, 2016 at 7:57 pm #

      Ha John! I only wish that I had added more this time. But I get redemption tomorrow, as I’ll be remaking it with lots more of it and perhaps another cheese too. Thanks for stopping by! xo

      Liked by 1 person

  29. Smiling Notes March 29, 2016 at 10:06 am #

    Whoa! Looks so tempting.. I feel like making this tonight! πŸ™‚

    Liked by 1 person

  30. Kouzounas Kitchen June 9, 2016 at 1:02 am #

    Yummy! I love all the flavors here. Especially Pecorino Romano. πŸ™‚

    Liked by 1 person

Trackbacks/Pingbacks

  1. Spicy Shrimp and Leek Pot Pie | anotherfoodieblogger - March 27, 2016

    […] p.s. (Happy Easter to all those who celebrate! We’ll be having the obligatory ham with asparagus and my Pecorino Romano Scalloped Potatoes.) […]

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