Trial Recipes
Loaded Scalloped Potatoes
10 servings
份量15 minutes
准备时间1 hour 45 minutes
总时间配料
4 tablespoons butter (unsalted)
3 cloves garlic (minced)
4 tablespoons all-purpose flour
2 cups chicken broth (low sodium)
2 cups heavy cream
½ teaspoon salt (or to taste)
½ teaspoon pepper (or to taste)
⅛ teaspoon nutmeg (ground)
3 pounds potatoes (sliced ⅛ inch thin, like Russets or Yukon Gold)
4 cups cheddar cheese (shredded)
12 slices bacon (fried and crumbled)
2 tablespoon chives (chopped)
步骤
Preheat the oven.
Preheat your oven to 400℉ (204℃).
Saute the garlic.
Melt the butter in a saucepan or skillet over medium heat. Add the garlic and cook for 30 seconds until the garlic is aromatic.
Make a roux.
Sprinkle the flour over the garlic/butter then whisk well until combined with the butter. Add the chicken broth and whisk until combined. It should look like a thick paste.
Add heavy cream.
Cook for another minute while stirring, then add the heavy cream and whisk until smooth.
Season with salt, pepper and nutmeg. Continue cooking for 2 more minutes until the sauce comes to a simmer and thickens. Remove the saucepan from the heat and set aside.
Start layering:
Start layering. Start with a spreading a couple ladlefuls of the sauce over the bottom of a 9x13 inch baking dish. Spread a third of the sliced potatoes over the sauce in an even layer (see video). Top with more of the sauce to cover the potatoes. Top with a third of the cheddar cheese and then a third of the bacon.
Repeat layers.
You should have enough ingredients for 3 layers of potatoes. Continue layering with potatoes, sauce, cheese, bacon and repeat. Finally sprinkle with half the chives.
Bake.
Cover with foil and bake for 45 minutes. Uncover and finish baking for for another 45 minutes or until the potatoes are fork tender.
Garnish and serve.
Garnish with remaining chives and serve warm.
营养
每份大小
-
卡路里
622 kcal
总脂肪
48 g
饱和脂肪
26 g
不饱和脂肪
17 g
反式脂肪
0.2 g
胆固醇
128 mg
钠
623 mg
总碳水化合物
30 g
膳食纤维
3 g
总糖
3 g
蛋白质
19 g
10 servings
份量15 minutes
准备时间1 hour 45 minutes
总时间