Conner Family Recipes
Scalloped Potatoes
6 servings
분량25 minutes
활동 시간2 hours
총 시간재료
¼ cup salted butter
1 large yellow onion (diced)
2 cloves garlic (minced)
¼ cup all-purpose flour
2 cups milk
1 cup chicken broth
1 ¼ teaspoon salt (divided)
½ teaspoon black pepper (divided)
3 pounds Yukon gold potatoes (or red potatoes, *see notes, sliced about ⅛-inch thick)
방향
Preheat the oven to 350°F. Grease casserole dish and set aside.
To Make the Sauce
In a large saucepan, melt the butter over medium-low heat. Add the onion and garlic and cook until the onion begins to soften, about 3 to 4 minutes. Stir in the flour and cook for 2 minutes more.
Combine the milk and broth. Gradually add it to the flour mixture, whisking until smooth after each addition. It will be very thick at first; continue adding a little bit of liquid at a time while whisking.
Once all of the liquid has been added, increase the heat to medium and bring to a boil while whisking. Stir in ½ teaspoon salt and ⅛ teaspoon pepper and let the sauce boil for 1 minute.
To Assemble the Potatoes
Layer ⅓ of the potatoes in the prepared dish, seasoning with ¼ teaspoon salt and ⅛ teaspoon pepper. Pour ⅓ of the cream sauce over top.
Repeat the layers, including salt and pepper, ending with sauce. Cover tightly with aluminum foil and bake for 45 minutes.
Uncover and bake for an additional 35-45 minutes or until golden brown and potatoes are tender. Broil for 3-4 minutes if desired.
Allow the potatoes to rest for at least 20 minutes before serving.
영양 정보
1회 제공량
-
칼로리
286 kcal
지방 전체
11 g
포화 지방
7 g
불포화 지방
-
트랜스 지방
-
콜레스테롤
30 mg
나트륨
484 mg
탄수화물 전체
39 g
식이섬유
6 g
총 당류
5 g
단백질
9 g
6 servings
분량25 minutes
활동 시간2 hours
총 시간