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Category: Au Gratin and Scalloped
Prep Time: Cook Time: Total Time:
5 cups thinly sliced potatoes
2 tbsp butter
4 clove garlic, minced
3 tbsp flour
2 cups milk
1 tsp Dijon mustard
Dash nutmeg and cayenne pepper
1/2 tsp pepper
2/3 cup grated Romano cheese
1 large onion, thinly sliced
1/2 cup chopped parsley
Preheat oven to 375. Cook potatoes in boiling water for 5 minutes until just barely cooked; drain and set aside.
In a saucepan over low heat, saute the garlic in half the butter until softened, about 1 minute. Add flour, cook, stirring constantly for 2 minutes. Add a small amount of milk and stir to form a paste. Add remaining milk in 3 parts, along with spices. Use a whisk and stir constantly until sauce is slightly thickened and smooth. Remove from heat, stir in 1/2 cup cheese and set aside.
Layer one-fourth of the potatoes in a greased baking dish; cover with one-third onions, one-third parsley and a fourth of the sauce. Repeat until all ingredients are used, ending with the sauce. Sprinkle with remaining cheese and dot with remaining butter. Bake, covered in the oven for 15 minutes, uncover and bake an additional 25 minutes or until bubbly and golden brown.
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GARLIC SCALLOPED POTATOES
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Category: Au Gratin and Scalloped
Prep Time: Cook Time: Total Time:
5 cups thinly sliced potatoes
2 tbsp butter
4 clove garlic, minced
3 tbsp flour
2 cups milk
1 tsp Dijon mustard
Dash nutmeg and cayenne pepper
1/2 tsp pepper
2/3 cup grated Romano cheese
1 large onion, thinly sliced
1/2 cup chopped parsley
Preheat oven to 375. Cook potatoes in boiling water for 5 minutes until just barely cooked; drain and set aside.
In a saucepan over low heat, saute the garlic in half the butter until softened, about 1 minute. Add flour, cook, stirring constantly for 2 minutes. Add a small amount of milk and stir to form a paste. Add remaining milk in 3 parts, along with spices. Use a whisk and stir constantly until sauce is slightly thickened and smooth. Remove from heat, stir in 1/2 cup cheese and set aside.
Layer one-fourth of the potatoes in a greased baking dish; cover with one-third onions, one-third parsley and a fourth of the sauce. Repeat until all ingredients are used, ending with the sauce. Sprinkle with remaining cheese and dot with remaining butter. Bake, covered in the oven for 15 minutes, uncover and bake an additional 25 minutes or until bubbly and golden brown.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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