8 servings
Scalloped Potatoes
Side DishIngredients
1100 g Potatoes (russet, flesh and skin, raw (Includes foods for USDA's Food Distribution Program))
1 cup, whipped Cream (fluid, heavy whipping)
1 cup Milk (whole, 3.25% milkfat, with added vitamin D)
2 tbsp Butter (salted)
16 g Flour (wheat, all-purpose, enriched, bleached)
150 g Cheese (cheddar)
2 clove Garlic (raw)
1 tsp Salt (table)
1/2 × 5 ml whole Spices (pepper, black)
1/2 × 5 ml, ground Spices (thyme, dried)
Instructions
1
Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish with butter.
2
Peel the potatoes and slice thinly (about 1/8 inch) using a knife or mandoline.
3
Melt butter in a saucepan over medium heat. Add the minced garlic and cook 30 seconds. Whisk in the flour and cook 1 minute.
4
Gradually whisk in the milk and cream. Cook for 4–5 minutes, stirring constantly, until thickened. Stir in salt, pepper, and thyme.
5
Layer half the potatoes in the baking dish. Pour half the sauce over them and scatter half the cheese. Repeat with remaining potatoes, sauce, and cheese.
6
Cover with foil and bake for 45 minutes. Remove foil and bake 20 minutes more until golden and bubbly.
7
Let rest 10 minutes before serving.
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