Here is my recipe for scalloped potatoes. My take on this recipe adds garlic, Parmesan, and cheddar cheese to the recipe to infuse it with a distinctive flavour. This recipe is enough for four servings and can be easily scaled up to feed more.
- 1 pound (450 g) of potatoes
- ½ cup (120 ml) of finely chopped onions
- 1 tablespoon (15 ml) of butter
- 2 cloves (5-10 g) of pressed garlic
- 1 tablespoon (15 ml) of flour
- 1 tablespoon (15 ml) of grated Parmesan cheese
- 1 can (355 ml) of evaporated milk
- ½ cup (120 ml) of shredded cheddar cheese
- Pre-heat the oven to 325°F (160°C).
- Peel and then cut potatoes into thin slices.
- In a greased stoneware pot, layer sliced potatoes. Leave some gaps and sprinkle a part of the chopped onions over the layer.
- In a small saucepan over medium heat melt butter. Add garlic and sauté for 1 to 2 minutes.
- Add flour and whisk until you have a consistent finish. Pour in evaporated milk while stirring constantly. Add parmesan cheese, and the sauce will remain on heat until the cheese is melted.
- Add salt and pepper to taste.
- Remove from heat and pour into the stoneware pot. Top with shredded cheese.
- Bake for 60 minutes while covered. Remove the lid and bake for another 20 to 30 minutes until the top is a golden brown.
- Remove from heat and let sit for 10 minutes before serving.
Garlic and Parmesan Scalloped Potatoes by Evelyn Chartres is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
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