📖 Instructions

1. First things first: Smoke the Edam cheese. Preheat your smoker to 225°F (107°C). Place the Edam cheese in the smoker and smoke for 1-2 hours, depending on your preference for smokiness. I usually go for 90 minutes; it’s the sweet spot!
2. While the cheese is smoking, peel and thinly slice the potatoes. A mandoline slicer works wonders for even slices, but a knife will do just fine. Aim for about 1/8 inch thickness, its importaint. Place the slices in a large bowl of cold water to prevent browning – this step is cruicial.
3. Next, let's tackle the cheese sauce. In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to create a roux. This step is important to avoid lumps!
4. Gradually whisk in the milk, ensuring there are no lumps. Simmer over low heat, stirring constantly, until the sauce thickens slightly. This will take about 5-7 minutes.
5. Remove the sauce from the heat and stir in the salt, pepper, garlic powder, and nutmeg. Taste and adjust seasonings as needed. Now, grate about half of the smoked Edam cheese into the sauce and stir until melted and smooth. Set aside.
6. Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish.
7. Drain the potatoes and pat them dry with paper towels. This helps them to bake evenly and prevents a soggy dish.
8. Arrange a layer of potato slices in the prepared baking dish, overlapping slightly. Pour some of the cheese sauce over the potatoes, ensuring they are well coated.
9. Sprinkle some of the remaining grated smoked Edam cheese over the sauce. Repeat layers of potatoes, sauce, and cheese until all ingredients are used, finishing with a layer of cheese sauce and grated cheese on top. Don’t skimp on the cheese!
10. Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for another 20-30 minutes, or until the potatoes are tender and the top is golden brown and bubbly. A knife inserted into the center should meet little to no resistance.
11. Let the scalloped potatoes rest for 10-15 minutes before serving. This allows the sauce to thicken slightly and the flavors to meld together beautifully. I know it’s hard to resist, but trust me, it’s worth the wait!