Sunday, April 4, 2010

Scalloped Potatoes

Recipe From: Food Network
This went perfect with our Easter Dinner of honey-baked ham, spinach-strawberry salad, rolls and fresh fruit brushetta. Michelle and Melissa get full credit on this one!Ingredients:
2 garlic cloves (smashed)
3 tbsp unsalted butter
3 lbs Yukon Gold potatoes (peeled and sliced thin)
3 cups half and half
1/2 cup creme fraiche
2 tbsp flour
2 tsp fresh thyme (chopped)
1/4 cup fresh chives (chopped)
1/4 tsp ground mace
2 1/2 tsp salt
pepper to taste

Rub garlic all over the inside of a 3 qt round baking dish. Grease the dish with about 1/2 tbsp butter. Slice the potatoes about 1/8 inch thick (mandoline).

Combine in a large saucepan with minced garlic, 2 1/2 tbsp butter, half and half, cremem fraiche, flour, thyme, mace, 2 1/2 tsp salt and pepper to taste. Bring to a boil over medium-high heat and cook until the mixture thickens, about 1-2 minutes. Stir in the chives and transfer to the prepared baking dish. Layer potatoes and mixture in the dish. Bake, uncovered, until the potatoes are fork-tender...about an 1 hour 5 minutes...occasionally spooning some of the liquid over the top. You can also make the scalloped potatoes in individual ramekins, bake about 40 minutes.

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