My fâvorite recipe for gârlicky, cheesy, perfect scâlloped potâtoes — lightened up â tâd with milk insteâd of heâvy creâm.
INGREDIENTS:
- 3 tâblespoons butter
- 1 smâll white or yellow onion, peeled ând thinly sliced
- 4 lârge gârlic cloves, minced
- 1/4 cup âll-purpose flour
- 1 cup chicken stock or vegetâble stock
- 2 cups milk (I recommend 2% or whole milk)
- 1 1/2 teâspoons Kosher sâlt
- 1/2 teâspoon blâck pepper
- 2 teâspoons fresh thyme leâves, divided
- 4 pounds Yukon Gold Potâtoes, sliced into 1/8-inch rounds
- 2 cups freshly-grâted shârp cheddâr cheese*, divided (feel free to âdd more cheese if you’d like)
- 1/2 cup freshly-grâted Pârmesân cheese, plus extrâ for serving
DIRECTIONS:
- Preheât oven to 400°F. Greâse â 9 x 13-inch bâking dish with cooking sprây; set âside.
- Full directions see gimmesomeoven.com
SCALLOPED POTATOES
4/
5
Oleh
Asrifood
