Garlic Infused Scalloped Potatoes
This is another easy recipe that 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.
The word gratin comes from the French language in which the word “gratter” means to “to scrape”. The technique predates the current name which did not appear in English until 1846.
In addition to the well-known potato dishes such as gratin dauphinois, or the English version Scalloped Potatoes cooking au gratin is a widely used cooking technique in the preparation of numerous dishes including meat, fish, vegetables, pasta dishes and seafood. In France the term “”le gratin” signifies the “upper crust” of Parisian society.
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
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
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.
Yield 4 to 5 servings
FOOTNOTE: Ham, bacon, scallops, broccoli or spinach can also be added to the potatoes to switch it up and create a complete meal.