Scalloped potatoes
Recipe by Elaine Crawford Daguanno
3 tbsp butter
1 onion, thinly sliced
4 lg cloves garlic, minced
3 tbsp all-purpose flour
1 cup chicken or vegetable stock
2 cups milk
1 tsp salt
1/2 tsp black pepper
2 tsp fresh thyme or 1/2 - 1 tsp dried thyme
4 lbs Yukon Gold potatoes, peeled and sliced thinly
1 1/2 cup grated sharp cheddar
1/2 grated Parmesan cheese
Prep. Time → 15 min
Cook Time → 55 min
1. 1. Preheat oven to 400F.
2. Melt butter in large saute pan over med high heat. Add onion and saute for 4-5 min until soft. Add garlic and saute for 1-2 min more, until fragrant.
3. Stir in the flour until it is evenly combined and saute for anatoes are softother minute.
4. Pour in stock and whisk until combined. Add milk, salt pepper and 1/2 of thyme and whisk together.
5. Continue cooking for 1-2 min. until sauce simmers (not boil) and thickens. Remove from heat and set aside.
6. Grease 9 x 13 pan with cooking spray. Spread half of sliced potatoes evenly on the bottom. Top evenly with half of cream sauce and 1 cup cheddar and most of parmesan cheese.
7. Top evenly with remaining potatoes cream sauce and cheeses.
8. Cover with aluminum foil and bake for 30 min. Remove foil and bake uncovered for 25-30 min or until bubbly and soft.
side dishes, gimme some oven February 21, 2017 19:11
Author gimmesomeoven.com
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