Scalloped Potatoes With Shallots Mushrooms Garlic A

Name: Scalloped Potatoes With Shallots Mushrooms Garlic And Thyme
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 1/3 cups minced shallots (about 15 medium); 3 cups chopped mushrooms (8 ounces); 2 tablespoons balsamic vinegar; 2 1/2 cups 2% low-fat milk; 2 tablespoons all-purpose flour; 2 teaspoons dried thyme; 1 teaspoon salt; 1/4 teaspoon fresh ground black pepper; 2 lbs yukon gold potatoes, thinly sliced; cooking spray; 1/2 cup grated pecorino romano cheese

Servings: persons

4 whole garlic heads
2 teaspoons olive oil
2 1/3 cups minced shallots (about 15 medium)
3 cups chopped mushrooms (8 ounces)
2 tablespoons balsamic vinegar
2 1/2 cups 2% low-fat milk
2 tablespoons all-purpose flour
2 teaspoons dried thyme
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 lbs yukon gold potatoes, thinly sliced
cooking spray
1/2 cup grated pecorino romano cheese

1
Preheat oven to 350u00b0.
2
Remove white papery skins from garlic heads (do not peel or separate cloves). Wrap each head separately in foil. Bake at 350u00b0 for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp (you should have about 1/4 cup). Discard skins.
3
Preheat oven to 375u00b0.
4
Heat oil in a large nonstick skillet over medium-high heat. Add shallots; saute 3 minutes or until softened. Add mushrooms; saute 5 minutes. Stir in vinegar; cook 1 minute or until liquid almost evaporates. Remove from heat.
5
Place milk, garlic pulp, flour, thyme, salt, and pepper in a food processor; process until smooth.
6
Arrange one-third of potatoes in a 13 x 9-inch baking dish coated with cooking spray.
7
Spread half of the shallot mixture over potatoes. Repeat procedure with remaining potato slices and shallot mixture, ending with potato slices. Pour milk mixture evenly over potatoes.
8
Cover with foil; bake at 375u00b0 for 30 minutes. Remove foil; bake, uncovered, 30 minutes. Sprinkle with cheese; bake 15 minutes or until cheese is golden. Let stand 10 minutes before serving.

567

kcal

Calories

Fat

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.

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 1/3 cups minced shallots (about 15 medium), 3 cups chopped mushrooms (8 ounces), and more.

Yes, Scalloped Potatoes With Shallots Mushrooms Garlic And Thyme 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!

Scalloped Potatoes With Shallots Mushrooms Garlic And Thyme

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions