Forty Roasted Clove Scalloped Potatoes With Mushroo

Name: Forty Roasted Clove Scalloped Potatoes With Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 whole garlic heads; 2 teaspoons olive oil; 2 cups minced shallots; 12 lb sliced mushrooms; 2 tablespoons good balsamic vinegar; 2 ½ cups light cream (or use half&half); 2 tablespoons all-purpose flour; 2 tablespoons chopped fresh thyme; 1 teaspoon salt; ¼ teaspoon fresh ground black pepper; 2 lbs russet potatoes, thinly sliced; cooking spray; ½ cup grated parmesan cheese

Servings: persons

4 whole garlic heads
2 teaspoons olive oil
2 cups minced shallots
12 lb sliced mushrooms
2 tablespoons good balsamic vinegar
2 ½ cups light cream (or use half&half)
2 tablespoons all-purpose flour
2 tablespoons chopped fresh thyme
1 teaspoon salt
¼ teaspoon fresh ground black pepper
2 lbs russet potatoes, thinly sliced
cooking spray
½ cup grated parmesan cheese

1
Preheat oven to 450 degrees F.
2
Remove white papery skins from garlic heads (do not peel or separate cloves).
3
Place the heads on a sheet pan, covered with foil and drizzle with olive oil.
4
Bake for 40 to 50 minutes; cool 10 minutes.
5
Separate cloves; squeeze to extract garlic pulp (you should have about 1/4 cup).
6
Discard skins.
7
Preheat oven to 375 degrees F.
8
Heat oil in a large nonstick skillet over medium-high heat.
9
Add shallots; saute 3 minutes or until softened.
10
Add mushrooms; saute 5 minutes.
11
Stir in vinegar; cook 1 minute or until liquid almost evaporates.
12
Remove from heat.
13
Place cream, garlic pulp, flour, thyme, salt, and pepper in a food processor; process until smooth.
14
Arrange one-third of potatoes in a 13 x 9-inch baking dish coated with cooking spray.
15
Spread half of the shallot/mushroom mixture over potatoes.
16
Repeat procedure with remaining potato slices and shallot mixture, ending with potato slices.
17
Pour cream mixture evenly over potatoes.
18
Cover the baking dish and bake for 30 minutes.
19
Remove foil; bake, uncovered, 30 minutes.
20
Sprinkle with cheese; bake 15 minutes or until cheese is golden.
21
Test for doneness by sticking a fork into the casserole.
22
It should sink through easily.
23
Let stand 10 minutes before serving.

1248

kcal

Calories

Fat

125

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 whole garlic heads, 2 teaspoons olive oil, 2 cups minced shallots, 12 lb sliced mushrooms, and more.

Yes, Forty Roasted Clove Scalloped Potatoes With Mushrooms falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Forty Roasted Clove Scalloped Potatoes With Mushrooms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions