Scalloped Potatoes Recipe

Scalloped Potatoes Recipe

Scalloped Potatoes are lean cuts of potatoes prepared up delicate in a smooth and gently prepared

cream sauce. Serve with barbecued steak, simmered chicken, or heated ham.

Prep Time: 25minutes minutes

Cook Time: 1hour hour 15minutes minutes

Ingredients

• 4 tablespoons butter

• 4 tablespoons flour

• 1 medium onion chopped

• 3-4 cloves garlic minced

• 3 mugs entire milk

• 1 tablespoon chopped new thyme

• 1 tablespoon chopped new parsley

• ⅛ teaspoon cayenne pepper

• Kosher salt and new ground dark pepper to taste

• 3 lbs Yukon Gold Potatoes daintily sliced

Instructions

• Preheat stove to 350 degrees. Oil a 9×9 inch or not-deep 2-quart casserole dish.

• Melt the butter in a skillet over medium warm. Include the onion and cook until delicate. At that

point diminish the warm and include the garlic, cooking for 1 miniature whereas mixing continually.

• Whisk in the flour and cook for 2 minutes. Gradually include the drain whisking to combine. Cook

over moo warm until thickened, whisking habitually. Do not let it bubble.

• Whisk in approximately 2/3 of the thyme and parsley and all of the cayenne pepper. Season with

legitimate salt and new ground dark pepper to taste.

• Layer 1/4 of the cut potatoes in the foot of a lubed casserole dish. Pour 1/4 of the sauce over the

beat of the potatoes and spread it out with a spoon or spatula. Rehash the layers 3 more times

finishing with the cream sauce. Best with the remaining new herbs.

• Cover the casserole with aluminum thwart and heat for 45 minutes. Evacuate the thwart and heat

revealed for 30-45 minutes or until the potatoes are delicate and the casserole is bubbly on the

edges. Turn the broiler on the final 1-2 minutes of cooking to brown the best. Sprinkle with new

herbs.

Notes

• Yukon gold or Chestnut Potatoes work well with this recipe.

• Slice the potatoes between 1/8-1/4 inch thick. A mandoline works truly well for this recipe.

• For ideal flavor, utilize new herbs. But dried herbs can be utilized in a pinch.

• If you like a parcel of flavoring, include new herbs, salt, and dark pepper to each layer. Or go hoard

wild and include a few Cajun or Creole seasoning.

• To make these into au gratin potatoes, whisk in approximately 2 glasses of great quality destroyed

cheddar to the sauce at the exceptionally conclusion over exceptionally moo warm. As before long as

it dissolves, continue with the formula as written.

• Keep an eye on the potatoes when beneath the broiler. Broilers can be so eccentric, particularly in

more seasoned broilers. I continuously set a 1-2 diminutive clock, so I do not get distracted.

• Store remains in an sealed shut holder in the fridge for up to 3 days. Warm in the microwave or the

oven.

Nutrition

Calories: 344kcal | Carbohydrates: 52g | Protein: 10g | Fat: 12g | Soaked Fat: 7g | Polyunsaturated Fat:

1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 35mg | Sodium: 122mg | Potassium:

1190mg | Fiber: 6g | Sugar: 8g | Vitamin A: 565IU | Vitamin C: 49mg | Calcium: 193mg | Press: 2mg