Archive for December, 2009

Garlic Herbed Scalloped Potatoes

This recipe was featured on a food blog called Our Best Bites and I fell in love with the potatoes. Our family is extremely addicted to starches. My Aunt just recently flew into town from California and I had made Garlic Herb Scalloped Potatoes. Out of all our family members she is hands down the queen of starch. So as a surprise I put a serving of it in the fridge for her. Needless to say it was her breakfast the next morning and she loved every bit of them.

Garlic Herbed Scalloped Potatoes (Recipe via Our Best Bites)

3 lb. red or Yukon Gold potatoes
1 small yellow onion (optional…but it adds a lot of flavor)
8-9 ounces of Garlic Herb creamy cheese like Rondele, Boursin, Alouette (available in the fancy cheese section of the grocery store). If you’re in an absolute pinch either grocery store-wise or money-wise, garlic herb or chive cream cheese would work.
2 c. cream
2 Tbsp. all-purpose flour
1 Tbsp. butter
1 tsp. Kosher salt
Freshly ground black pepper
Chopped fresh parsley or chives

Preheat oven to 400 degrees. Spray a 9×13 (or slightly smaller, non-conforming dish from Ikea) baking dish with non-stick cooking spray. Wash potatoes and onion and slice into 1/8″-1/4″ slices. Toss to combine. Layer 1/2 of the potatoes and onions in the bottom of the baking dish and sprinkle with some black pepper. Set aside.

In a medium saucepan, melt butter over low heat. Add flour all at once and whisk to combine. Cook for 1-2 minutes, stirring constantly, making a roux. Slowly add in milk and salt. Increase heat to medium and stir constantly until sauce starts to thicken, around 3-5 minutes. You don’t want it too thick, but if you dip the back of a spoon in it and run your finger through it.

Add creamy cheese and stir until cheese is melted and combined. Pour 1/2 of the mixture over the potatoes in the pan. Add remaining potatoes to the pan, sprinkle with pepper, and pour remaining sauce over potatoes. Loosely cover with aluminum foil and bake 55-60 minutes or until potatoes can easily be pierced with a fork. Sprinkle with a couple tablespoons of fresh, chopped parsley or chives and serve! Serves about 6-8.

December 13, 2009 at 3:23 am Leave a comment