Smoked Gouda Scalloped Potatoes

Spring is in the air and Easter is right around the corner! Looking for the perfect side dish to go with your ham? Look no further. These smoked gouda scalloped potatoes are the perfect compliment to that holiday ham. The smokiness of the cheese combines perfectly with the potatoes to create a savory side dish that will get all of your relatives talking. Or not talking. Because they will be too busy eating. And grabbing seconds.

Smoked Gouda Scalloped Potatoes

Serves 8

2 lbs red potatoes, scrubbed and thinly sliced

8 oz baby spinach, chopped

1 TBSP olive oil

2 TBSP unsalted butter

2 TBSP flour

1 C whole milk

1/2 tsp garlic powder

1/2 tsp salt

1/4 tsp cracked black pepper

8 oz smoked Gouda, rind trimmed and shredded

4 oz shredded Parmesan

Preheat oven to 400 degrees.

In a saucepan, melt butter. Whisk flour until combined. Slowly whisk in milk. Add garlic powder, salt and pepper. Simmer over medium high heat for 5-8 minutes. Slowly add Gouda, whisking as it melts. Set aside.

In a saute pan, heat olive oil. Add spinach and heat until wilted. Remove from heat.

In a shallow 3 quart baking dish, layer first half of potatoes. Layer sautéed spinach and half the Gouda sauce. Spread to cover potatoes. Layer the rest of the potatoes and cover with remaining sauce. Sprinkle Parmesan over the top. Cover with foil and bake for 50 minutes. Remove foil and set oven to low broil. Broil until crust turns brown and crispy, 1-3 minutes.

Let stand for 10 minutes before eating.