Symphony scalloped potatoes
0
- Prep Time30 min
- Total Time30 min
- Makes8 servings
Ingredients
2 tbsp butter
1 large crushed garlic clove
2 tbsp all-purpose flour
2 1/2 cups 10% cream
1 1/2 cups grated Swiss
1/2 fresh lemon
8 medium potatoes
6 whole green onions, sliced
generous pinch salt
generous pinch pepper
generous pinch freshly grated nutmeg
Instructions
Preheat oven to 325F (160C). Melt butter in a heavy-bottomed saucepan. Stir in garlic and cook for 1 minute. Blend in flour and cook, stirring constantly, until very bubbly, about 2 minutes. Gradually add cream, stirring until fairly thick and smooth. Stir in cheese until melted. Cover and set aside.
Prepare potatoes by squeezing juice from lemon, about 2 tablespoons, into a large bowl. Stir in 3 cups (750 mL) cold water. Peel potatoes, immersing them in this lemon solution as they're peeled to prevent discolouring. Then, thinly slice potatoes using a sharp knife or a food processor, returning potatoes to lemon solution as they're sliced.
Generously butter or grease an 8-cup (2-L) baking dish. Drain potatoes and pat dry with paper towels. Overlap a third of potatoes on bottom of dish. Top with a third of onions. Then sprinkle generously with salt, pepper and nutmeg. Cover with a third of sauce. Repeat layers, ending with sauce. Cover and bake in preheated oven for 1 hour. Uncover and continue baking for 30 minutes more or until potatoes are tender when pierced and top is golden.
Nutrition (per serving)
Calories 341, Protein 11.2g, Carbohydrates 36g, Fat 17.5g, Fibre 0.2g.
There's a beautiful harmony about the way all these ingredients work together to create the best scalloped potatoes we've ever had.
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