SCALLOPED POTATOES

SCALLOPED POTATOES

INGREDIENTS:

• 3 tablèspoons buttèr
• 1 small whitè or yèllow onion, pèèlèd and thinly slicèd
• 4 largè garlic clovès, mincèd
• 1/4 cup all-purposè flour
• 1 cup chickèn stock or vègètablè stock
• 2 cups milk (I rècommènd 2% or wholè milk)
• 1 1/2 tèaspoons Koshèr salt
• 1/2 tèaspoon black pèppèr
• 2 tèaspoons frèsh thymè lèavès, dividèd
• 4 pounds Yukon Gold Potatoès, slicèd into 1/8-inch rounds

x-large;">2 cups frèshly-gratèd sharp chèddar chèèsè*, dividèd (fèèl frèè to add morè chèèsè if you’d likè)

1/2 cup frèshly-gratèd Parmèsan chèèsè, plus èxtra for sèrving

SCALLOPED POTATOES

DIRECTIONS:

1. Prèhèat ovèn to 400°F.  Grèasè a 9 x 13-inch baking dish with cooking spray; sèt asidè.
2. Mèlt buttèr in a largè sauté pan ovèr mèdium-high hèat.  Add onion, and sauté for 4-5 minutès until soft and translucènt.  Add garlic and sauté for an additional 1-2 minutès until fragrant.
3. ........................................
4. ........................................

Gèt Full Rècipès... gimmesomeoven.com

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