Potato Recipe Search
Scalloped Potatoes
Layers of potato oven baked in a mixture of milk and seasonings
Ingredients
1 teaspoon olive oil
2 cloves garlic, crushed
1 onion, thinly sliced (about 1 cup)
2 teaspoons fresh thyme leaves or 1/2 teaspoon dried thyme
4 teaspoons plain flour
1 cup skim or 'lite' milk
1/4 teaspoon ground nutmeg
1/4 teaspoon black pepper
1/8 teaspoon salt
4 medium Russet potatoes, very thinly sliced (about 4 cups)
1/4 cup grated Parmesan cheese (optional)
Fresh thyme sprigs for garnish
Method
Preheat oven to 190°C
Spray a 23-cm baking dish lightly with vegetable cooking spray
Set aside
In a large saucepan, heat oil over medium heat
Add garlic, onion and thyme; gently fry for 5 minutes
Add flour; stir over heat for 1 minute
Add milk and 1/4 cup water
Bring to the boil, stirring until thickened
Add nutmeg and seasonings; simmer for 2 minutes
Remove from heat
Place one-third of potatoes in prepared dish; top with half the onion mixture
Repeat layers once
Top with remaining potatoes; sprinkle Parmesan on top, if desired
Cover dish with foil
Bake for 40 minutes
Uncover; bake until top is browned
Garnish with thyme sprigs
Serve
Variation
To double the recipe, use a 23 x 33-cm baking dish and double the ingredients
Cooks Tips
Nutmeg is the kernel of the fruit of the nutmeg tree. It is readily available ground, but for the freshest flavour buy whole nutmeg and grate only as needed
Store potatoes, loosely packed in a cool, dark, well-ventilated place. Refrigeration causes the starch in potatoes to convert to sugar, which alters their flavour
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