Garlic Infused Scalloped Potatoes
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Garlic Infused Scalloped Potatoes

Course: DinnerCuisine: AmericanDifficulty: Easy
Servings

6

servings
Prep time

20

minutes
Cooking time

40

minutes
Total time

1

hour 

This recipe takes a bit of time to prepare but, is well worth it. I speed up the cooking time by par-boiling the sliced potatoes before topping them off with a garlic, butter and milk mixture, sprinkling with grated aged cheddar and popping them into the oven. Scalloped potatoes are a great dish all on their own or a wonderful side to complete a dinner.

Ingredients

  • 4 to 5 large white potatoes, peeled and sliced thin

  • 2 cloves of garlic, crushed and chopped fine

  • 2 tbsp butter, melted

  • 2 cups of milk, heated

  • 1/2 cup boiling water

  • 2 tbsp flour or 1 tbsp cornstarch

  • salt and pepper to taste

  • 1/2 cup grated aged cheddar

  • 1 tbsp fresh chopped parsley

Directions

  • Preheat oven to 425 F.
  • Wash, peel and slice thin potatoes and place in a pot of cold water.
  • Bring to a boil, reduce heat and allow to cook until translucent and slightly soft.
  • Drain potatoes in colander.
  • On stove top add butter to pot and allow to melt and bubble.
  • Add chopped garlic and cook until garlic is slightly brown.
  • Add milk to pot and boiling water cook until milk comes the boil.
  • Make a slurry or flour/cornstarch by adding a bit of cold water and stir.
  • Take a small amount of hot milk from pot and stir into slurry, add to pot and cook until slightly thickened.
  • Place potatoes into a large baking dish and spread out to form a thick layer.
  • Pour hot milk mixture over top and sprinkle with cheese.
  • Bake for approx. 40 minutes or until there is very little liquid left and top in bubbling and golden brown.
  • Sprinkle with chopped parsley before serving.

Notes

  • Add ham, bacon, scallops, broccoli or spinach to switch it up the potatoes and create a complete meal.

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