Scalloped Potatoes
Ingredients
4 4 servings (approx. 1 cup per serving)
Scaled from 4 4 servings (approx. 1 cup per serving)
- 1 tablespoon butter
- 2 cloves garlic
- 1 tablespoon flour
- 1 cup milk
- 1 teaspoon salt
- ½ teaspoon pepper
- 3 yukon potatoes, peeled
- 2 tablespoons grated parmesan cheese
- fresh parsley, chopped, for garnish
- 1 tablespoon butter
- 2 cloves garlic
- 1 tablespoon flour
- 1 cup milk
- 1 teaspoon salt
- ½ teaspoon pepper
- 3 yukon potatoes, peeled
- 2 tablespoons grated parmesan cheese
- fresh parsley, chopped, for garnish
Instructions
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Preheat oven to 350°F (180°C).
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In a small pot, melt the butter and fry the garlic until it's just starting to brown.
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Add the flour, salt and pepper.
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whisk until there are no lumps.
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Slowly drizzle in the milk while constantly whisking to make sure the mixture is smooth.
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Bring to a boil, then remove from heat.
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Slice the potatoes into about ⅛-inch (3 mm) thick slices, then fan them out in a small baking dish.
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Pour the sauce on top of the potatoes, then sprinkle with parmesan.
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Bake for about 1 hour, until the top is bubbly and golden brown.
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Sprinkle chopped parsley on top, then serve.
Nutrition
Per serving
| Calories | 264 |
|---|---|
| Fat | 9 |
| Saturated fat | 5 |
| Trans fat | 0 |
| Unsaturated fat | 3 |
| Cholesterol | 26 |
| Sodium | 845 |
| Carbohydrates | 36 |
| Fiber | 3 |
| Sugar | 5 |
| Protein | 9 |