Recipe

Home Page
Cooking Tips
Healthy Cooking
Menu Favorites
Recipes
Thom's Chili Bowl
Contact Us
Photo Gallery
About Us
 




Message Box

 
 


 

 

A Cooking Adventure with Thom


Maroon Printer Friendly Copy      

Scalloped Potatoes

http://www.gimmesomeoven.com/scalloped-potatoes-recipe/#more-32061

Servings: 10

 

 

This classic scalloped potatoes recipe is made lighter with milk instead of heavy cream, delicious Yukon gold potatoes, and lots of garlic and Parmesan and cheddar to make them irresistibly delicious.

 

Ingredients


3 tablespoons butter
1 small white or yellow onion, peeled and thinly sliced
4 large garlic cloves, minced
3 tablespoons all-purpose flour
1 cup chicken or vegetable stock
2 cups milk (I used 2% low-fat milk)
1 teaspoon Kosher salt
1/2 teaspoon black pepper
2 teaspoons fresh thyme leaves, divided
4 pounds Yukon Gold Potatoes, sliced into 1/8-inch rounds (and peeled beforehand, if desired)
1 1/2 cups grated sharp cheddar cheese, divided
1/2 cup freshly-grated Parmesan cheese

Cooking Method


1. Preheat oven to 400 degrees F.
2. Melt butter in a large sauté pan over medium-high heat. Add onion, and sauté for 4-5 minutes until soft and translucent. Add garlic and sauté for an additional 1-2 minutes until fragrant. Stir in the flour until it is evenly combined and sauté for an additional 1-minute. Pour in the chicken stock, and whisk until combined. Add in the milk, salt, pepper, and 1 teaspoon thyme, and whisk until combined. Continue cooking for an additional 1-2 minutes until the sauce comes to a simmer (not a boil) and thickens. Then remove from heat and set aside.
3. Meanwhile, grease a 9 x 13-inch baking pan with cooking spray. Then spread half of the sliced potatoes in an even layer on the bottom of the pan. Top evenly with half of the cream sauce, the sprinkle evenly with 1 cup of the shredded cheddar cheese, and all of the Parmesan cheese. Top evenly with the remaining sliced potatoes, the remaining half of the cream sauce, and the remaining 1/2 cup of cheddar cheese.
4. Cover the pan with aluminum foil and bake for 30 minutes. Then remove the foil and bake uncovered for 25-30 minutes, or until the sauce is bubbly and the potatoes are cooked through.
5. Remove and sprinkle with the remaining 1 teaspoon thyme. Serve warm.

     
819 Mountshire Terrace, Chester, Virginia 23836 Phone: (804) 530-1183