Scalloped potatoes are relatively easy to put together and customize, depending on your mood and crowd.
Course: Main Course, Side Dish
Keyword: garlic, scalloped potatoes
Ingredients
1/4cupbutter
1oniondiced
6clovesgarlicminced
1/4cupflour
2cupsmilkI used skim
1cupchicken broth
3poundspotatoessliced thinly
salt and pepper to taste
Instructions
Preheat the oven to 350 degrees.
In a large sauce pan, melt the butter over medium heat and add the onions. Saute until the onions are soft and then add the garlic. Once the garlic starts to brown slightly, add the flour and stir it around for about one minute.
Turn the heat to low and whisk in the milk and broth. Turn the heat to medium high heat and continue whisking until the sauce thickens. Add in the salt and pepper to taste.
While the sauce cooks, spray a 9-by-13-inch baking pan with cooking spray and layer in about one-third of the sliced potatoes into the bottom of the dish.
Season them with salt and pepper (I also added some red pepper flakes for mine.)
Pour one-third of the sauce over the top and then repeat the layers, ending with the rest of the sauce and some more salt and pepper.
Cover the pan with foil and bake for 45 minutes. Remove the foil and bake for another 40 minutes or until the top is golden brown and the potatoes are done through.
Turn the broiler on high to get a little color on the top of the potatoes. Leave them under the broiler for about three minutes.
Let the potatoes cool for about 10 minutes before serving.