Garlic Parmesan Scalloped Potatoes A Small Batch Recipe A Flavor Preheat the oven to 425 f. wash and peel the potato (es). thinly slice the potatoes to 1 8" thick, preferably using a mandoline. transfer the sliced potatoes to a large bowl of cold water to soak for 10 minutes. drain the water from the potatoes, and dry them thoroughly using paper towels or clean kitchen towels. Instructions. preheat the oven to 400°f. grease a 9×13 inch baking dish; set aside. in a medium bowl, whisk together the heavy cream, milk, flour, garlic, salt and pepper. set aside. slice potatoes into 1 8 inch thick rounds. (i use my mandolin slicer.) spread 1 3 of the sliced potatoes in the prepared dish.
Garlic Parmesan Scalloped Potatoes A Small Batch Recipe A Flavor Lightly grease a 9 x 13 inch baking pan with cooking oil spray; set aside. melt butter in a medium sized pan pot. add the garlic and sauté until just fragrant (about 1 minute). whisk in the flour; continue to cook while whisking (or stirring) for at least 2 minutes. Layer the potatoes in the dish. whisk the cream, garlic, salt and pepper together in a beaker. pour this mixture over the potatoes, moving them a bit with a knife to make sure that the cream mixture gets all the way down though. bake in the preheated oven for 30 minutes, gently stirring every 10 minutes. Butter an 8x8 sized casserole dish. thinly slice the potatoes and place in a bowl and dust with salt and pepper. stir to evenly incorporate the salt and pepper. then layer the potatoes in a buttered dish. melt the butter in a skillet over medium heat and add the garlic. saute for 2 minutes and whisk in the flour. Instructions. preheat oven to 400 degrees f. butter a 2 quart casserole dish and set aside. slice potatoes in 1 8" thin slices (i use this mandoline slicer), and set aside. add butter to medium saucepan, and heat over med heat. when butter is melted, add garlic and saute for 1 minute, until fragrant.
Garlic Parmesan Scalloped Potatoes A Flavor Journal Butter an 8x8 sized casserole dish. thinly slice the potatoes and place in a bowl and dust with salt and pepper. stir to evenly incorporate the salt and pepper. then layer the potatoes in a buttered dish. melt the butter in a skillet over medium heat and add the garlic. saute for 2 minutes and whisk in the flour. Instructions. preheat oven to 400 degrees f. butter a 2 quart casserole dish and set aside. slice potatoes in 1 8" thin slices (i use this mandoline slicer), and set aside. add butter to medium saucepan, and heat over med heat. when butter is melted, add garlic and saute for 1 minute, until fragrant. Add in the milk, salt, pepper, and 1 teaspoon thyme, and whisk until combined. continue cooking for an additional 1 2 minutes until the sauce just barely begins to simmer around the edges of the pan and thickens. (avoid letting it reach a boil.) then remove from heat and set aside. layer the potatoes. In a large pot or dutch oven, melt the butter and saute the shallot, garlic, and rosemary. add the sliced potatoes, chicken broth, cream, salt, pepper, and bay leaves. increase the heat slightly and bring the potato mixture to a simmer. once simmering, reduce the heat to low, cover the pot, and cook for about 10 minutes.
Garlic Parmesan Scalloped Potatoes A Flavor Journal Add in the milk, salt, pepper, and 1 teaspoon thyme, and whisk until combined. continue cooking for an additional 1 2 minutes until the sauce just barely begins to simmer around the edges of the pan and thickens. (avoid letting it reach a boil.) then remove from heat and set aside. layer the potatoes. In a large pot or dutch oven, melt the butter and saute the shallot, garlic, and rosemary. add the sliced potatoes, chicken broth, cream, salt, pepper, and bay leaves. increase the heat slightly and bring the potato mixture to a simmer. once simmering, reduce the heat to low, cover the pot, and cook for about 10 minutes.
Garlic Parmesan Scalloped Potatoes A Flavor Journal
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