EASY SCALLOPED POTATOES RECIPE
Sunday, February 10, 2019
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Affluent, creamy Unhurried Scalloped Potatoes are a substantial and comforting indorse activity that you can piddle in amount. A oily, remove sauce is the ignoble for this epically awesome scorched potato casserole instruction that goes healthy with so more water dishes. High for weeknight meals and dinner parties!
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| EASY SCALLOPED POTATOES RECIPE |
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INGREDIENTS :
- 3 ounces Butter
- 1 garlic clove minced
- 1 teaspoon kosher salt
- 2 cups low-fat milk
- 4 tablespoons cornstarch
- 1/2 teaspoon fresh ground pepper
- 5 cups thinly sliced yukon gold potatoes
- 1/2 cup freshly grated parmesan cheese
INSTRUCTIONS :
- Preheat oven to 350°.
- In a large saucepan, melt the butter over low heat. Stir in the garlic and cook 1 minute. Whisk in the cornstarch, salt and pepper until smooth.
- Gradually add the milk and bring to a boil.
- Cook the sauce stirring constantly until thickened, approximately 2-3 minutes.
- Remove from heat and stir in the potatoes.
- Transfer to a 2 quart baking dish coated with cooking spray. Sprinkle with the parmesan cheese.
- Cover and bake 30 minutes.
- Uncover and bake an additional 30-45 minutes or until the potatoes are tender and the sauce is golden brown and bubbling.
- Remove from the oven and allow to stand 5-10 minutes before serving.
