CREAMY SCALLOPED POTATOES RECIPE

For my part, we think this scalloped potatoes recipe is the excellent recipe for breakfast. It’s smooth, it reheats well, and it’s wholesome.

CREAMY SCALLOPED POTATOES RECIPE

Similarly, a “Potato au Gratin” is made by means of baking thinly sliced potatoes, pores and skin-on. Then, they are dolloped with cream, sprinkled with cheese and put into the oven. because the slices are thin, they best take approximately 15 minutes to cook dinner and the presentation is greater sensitive.

Scalloped potatoes are a piece exclusive. The slices are thicker, and they’re cooked in a rich sauce made of butter, garlic, diced onions, and chook stock, thickened with flour. it's miles substantially extra fragrant than its French alternative.

INGREDIENTS:

• 2.2 lb russet potato sliced
• 1/2 tbsp butter
• 4 oz onion finely chopped
• 2 tbsp garlic minced
• 2 tbsp all-purpose flour
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 1 cup whole milk
• 1/4 tsp thyme dried
• 1 cup unsalted chicken broth
• 2 tbsp heavy cream
• 3 oz mozzarella cheese shredded

INSTRUCTIONS:

1. Preheat the oven to 400°F.
2. Melt butter over medium heat in a pot, then sautée onions and garlic for about 3 minutes or until translucent.
3. Stir in flour, salt, pepper, chicken stock, milk, cream and cook for 3 minutes or until it starts to bubble.
4. Arrange the potato slices in the casserole dish in even layers and pour the sauce over. Using a spatula, fill all visible gaps with onion bits to get a nice flat surface.
5. Cover with tin foil and bake for 1 hour.
6. Uncover and sprinkle shredded cheese on top. Broil for about 3-4 minutes, or until it is golden brown on the surface.
7. Serve.

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