Before my sister came home from school for Thanksgiving break, she made a list of dishes she wanted me to make while she was some. Scalloped potatoes made the list! This is a recipe from one of my favorite blogs Gimme Some Oven. I did make it gluten free, but the adaptations were pretty simple.
Ingredients:
1 1/2 tablespoons butter
1/2 small yellow onion, diced
2 garlic cloves, minced
1 1/2 tablespoons all-purpose flour
1/2 cup chicken stock
1 cups milk (I used 1% low-fat milk)
salt and pepper, to taste
1 teaspoon fresh thyme leaves, divided
2 pounds Yukon Gold Potatoes, peeled and sliced into 1/8-inch rounds (2 large potatoes)
3/4 cup grated sharp cheddar cheese, divided
1/2 cup freshly-grated Sartori Parmesan cheese
GF* - To make this gluten free, be sure to use gluten free chicken stock and substitute in gluten free flour.
Preparation:
1. Preheat oven to 400 degrees.
2. Melt butter in a large saute pan over medium-high heat. Add onion and garlic, and saute for 4-5 minutes until soft and translucent.
3. Stir in the flour until it is evenly combined and saute for another minute.
4. Pour in the chicken stock, and whisk until combined.
5. Add in the milk, salt, pepper, and 1/2 teaspoon thyme, and whisk until combined. Continue cooking for an additional 2-3 minutes until the sauce comes to a simmer (not a boil) and thickens. Remove from heat and set aside.
6. Grease a 8x8-inch baking pan with cooking spray. Spread half of the sliced potatoes in an even layer on the bottom of the pan. Top evenly with half of the cream sauce, the sprinkle evenly with half of the cheese.
7. Top evenly with the remaining sliced potatoes, the remaining half of the cream sauce, the remaining 1/2 of the cheese, and remaining 1/2 teaspoon thyme.
8. Cover the pan with aluminum foil and bake for 30 minutes. Then remove the foil and bake uncovered for 30-35 minutes, or until the sauce is bubbly and the potatoes are cooked through.
9. Let potatoes stand for 5 minutes before serving. Serve warm.
Ingredients:
1 1/2 tablespoons butter
1/2 small yellow onion, diced
2 garlic cloves, minced
1 1/2 tablespoons all-purpose flour
1/2 cup chicken stock
1 cups milk (I used 1% low-fat milk)
salt and pepper, to taste
1 teaspoon fresh thyme leaves, divided
2 pounds Yukon Gold Potatoes, peeled and sliced into 1/8-inch rounds (2 large potatoes)
3/4 cup grated sharp cheddar cheese, divided
1/2 cup freshly-grated Sartori Parmesan cheese
GF* - To make this gluten free, be sure to use gluten free chicken stock and substitute in gluten free flour.
Preparation:
1. Preheat oven to 400 degrees.
2. Melt butter in a large saute pan over medium-high heat. Add onion and garlic, and saute for 4-5 minutes until soft and translucent.
3. Stir in the flour until it is evenly combined and saute for another minute.
4. Pour in the chicken stock, and whisk until combined.
5. Add in the milk, salt, pepper, and 1/2 teaspoon thyme, and whisk until combined. Continue cooking for an additional 2-3 minutes until the sauce comes to a simmer (not a boil) and thickens. Remove from heat and set aside.
6. Grease a 8x8-inch baking pan with cooking spray. Spread half of the sliced potatoes in an even layer on the bottom of the pan. Top evenly with half of the cream sauce, the sprinkle evenly with half of the cheese.
7. Top evenly with the remaining sliced potatoes, the remaining half of the cream sauce, the remaining 1/2 of the cheese, and remaining 1/2 teaspoon thyme.
8. Cover the pan with aluminum foil and bake for 30 minutes. Then remove the foil and bake uncovered for 30-35 minutes, or until the sauce is bubbly and the potatoes are cooked through.
9. Let potatoes stand for 5 minutes before serving. Serve warm.