Garlic Infused Scalloped PotatoesCourse: DinnerCuisine: AmericanDifficulty: Easy
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.
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
- 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.
- Add ham, bacon, scallops, broccoli or spinach to switch it up the potatoes and create a complete meal.