Scalloped Potatoes
Regular recipe made healthier by replacing half the cream with chicken stock, then made less healthy by adding bonus optional cheese. Do not rinse the potatoes as you want the starch.
Scalloped Potatoes
Regular recipe made healthier by replacing half the cream with chicken stock, then made less healthy by adding bonus optional cheese. Do not rinse the potatoes as you want the starch.
Cooking Instructions
- 1
Make the roux. Dice shallots and mince garlic. Brown butter in a medium sauce pan. Sauté shallots until translucent; add garlic and cook gently (about 2 mins). Add flour and cook, whisking, until it’s light brown.
- 2
Make the sauce. Add splash of wine to the roux; whisk until alcohol smell has cooked off. Add half the chicken stock and whisk to incorporate. Add milk. Add nutmeg, salt and pepper. Simmer.
- 3
Grease bottom and sides of a medium casserole pan. Thin slice potatoes. Melt 2 tbls butter in microwave. Place your first layer of potatoes (overlapping slightly) and brush with melted butter. Repeat for all the layers.
- 4
Cover it all with your sauce. Optional: top with cheese.
- 5
Bake covered at 350 degrees for 1h. Remove cover. Cook uncovered for 40 mins. Finish with a quick broil.
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