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.
To keep them from browning, place the slices in a bowl of ice water. Next slice the onion, then quarter the slices.
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.
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.
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.
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.
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Thanks Adam! I do like Gruyere too. Great idea for an Easter dinner side, I hadn’t even thought that far ahead! xo
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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.
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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!
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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.
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Happy Easter to you too Karen!
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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
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Oh thank you so much Kat. She does seem to be a very smart girl. What is your border collie’s name?
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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
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Never thought of using pecorino in this dish. I am definitely going to try it. Thanks for the idea.
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Thank you too Bernadette, I hope you enjoy it. 🙂
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Holy cow! I am pretty sure I could hide in the closet and eat the entire thing!
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LOL Michelle, that’s a great compliment! 😀
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Oh YUM YUM YUM YUM!!!!!
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Thanks so much Jodi!
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This looks great!
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Thank you!
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😊
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Looks wonderful Kathryn, I love scalloped potatoes and the addition of the pecorino sounds just fantastic,
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Thanks so much Suzanne. I’ll use much more next time I make this. 🙂
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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.
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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. 😀
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Grate! Thanks, I look forward to making this.
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LOL punny! 😀
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This looks great Kathryn , scalloped potatoes are always so tasty and I think pecorino adds so much flavor. Happy Easter
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Thanks so much Gerlinde, and a very Happy Easter to you too! xoxo
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yUm 0000000 oxoxoccc
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Many thanks ccc! xoxoxoxo
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Let me at ’em with a huge spoon KR! LOL xoxoxo ccc
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LOL! xoxoxo
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How’s the pup??? xoxoxo ccc
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Woops was off making dinner then clean up. Penny’s doing great, thank you!
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Very good!!! xoxoxo ccc
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Looks and sounds really delicious!
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Thanks so much Marisa, glad you stopped by. 🙂
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This looks so much tastier and healthier than the frozen boxed variety I was raised with 🙂 Thanks for the recipe, Kathryn. I might try this one too!
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Oh excellent Diana, I hope you do. Thank you!
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Kathryn, this is divine. I love how you have made this. It really looks so appetizing. Thanks so much for sharing 🙂
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Thank you so much Lynne, that is so nice of you to say! 🙂
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You are welcome 🙂
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This is a favorite potato dish when I feel like splurging – of course I like to do that often 🙂
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Haha, don’t we all? 😀 Thanks for stopping by.
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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! 😀 Mega hugs.
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Thanks so much Teagan! It’s a fantastic grating cheese, and has so much flavor. I’m sure you would enjoy it. 🙂
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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!
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Thank you Lynn, it all melds together splendidly!
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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!
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I just keep them in the ice bath long enough to finish slicing the rest of the potatoes and onions. Thanks so much!
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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!
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LOL Rory. The mandoline slicer has been a life saver for me. Mine has a hand guard, so no fingertip slices for me. 🙂 But I laud you for having the knife skills and patience!
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MMm in life it doesn’t get better than cheesy potatoes 🙂 these would be perfect along side that Easter ham. Thanks for sharing Kathryn!!
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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! 🙂
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So delicious! I want some right away!
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Thanks Lina! xo
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I love the idea of the crushed croutons! Fabulousness!
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Thank you Mimi!
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Oh this looks brilliant. ..
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Thanks so much Chitra!
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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.
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Oh yum, the fried onions sound like they’d be awesome with this. I might have to give that a go sometime. So glad you liked it, thank you. 🙂
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🙂
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What a wonderful idea of adding pecorino , Kathryn! Looks yummmmm!
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Thank you so much Freda!
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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 🙂 Great recipe!!
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Thank you so much Lana! xo
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Talk about looking insanely good! I am going to make these, soon! Really, sweet onions? Garlic Croutons?
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Yep, really really good. Use more cheese than you think you should, I didn’t use nearly enough. Thank you!
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That’s always good advice!! 🙂
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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. 🙂
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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
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Whoa! Looks so tempting.. I feel like making this tonight! 🙂
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I hope you get a chance to, thank you!
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Yummy! I love all the flavors here. Especially Pecorino Romano. 🙂
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Gosh thanks so much! It added a wonderful, nutty flavor to them. 🙂
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I’m sure!! 🙂
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