Scalloped Potatoes


Potatoes Au Gratin has got to be my favorite potato dish.  But typically the recipe calls for at least a cup of cheese.  This scalloped potatoes recipe has the creaminess of Potatoes Au Gratin, but without the excess calories.  This recipe mimics the creaminess and thickness of Au Gratin potatoes by making a roux that we pour in the scalloped potatoes. It is definitely one of the easiest potato dishes you can ever make, and it pairs wonderfully with many dishes.

Servings: 6

– 2 tbs butter
– 2 cloves garlic
– 3 tbs flour
– 2 1/2 cup milk
– 1 tsp salt
– 1/2 tsp black pepper
– 3 russet potato
– 4 tbs grated Parmesan

1. Preheat oven to 350°F.  Peel and thinly slice the potatoes.
2. Chop the garlic.  In a small saucepan, melt the butter and cook the garlic until golden brown.  Add in the flour and whisk together.  Pour in the milk, salt, and pepper; whisk to incorporate.  Bring mixture to a gentle boil.
3. Fan the potatoes in a medium casserole dish to make 2-3 layers.  Pour the sauce over the potatoes.  Sprinkle with grated Parmesan cheese.
4. Bake for 1 hour, or until the top is bubbly and golden brown.

*Optional: garnish with chopped cilantro or green onions


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