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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Scalloped Potatoes Recipe

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This recipe for Scalloped Potatoes is from The Edwards Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tbsp butter or olive oil
1 medium onion, thinly sliced
2 tsp minced garlic
2 c thinly sliced shiitake mushrooms
1 c finely diced bacon
1/4 tsp dried thyme
1 14 oz can evaporated milk
1 1/2 c reduced sodium chicken broth
3 tbsp all purpose flour
1/2 tsp dry mustard
1/4 tsp each of salt and pepper
3/4 c shredded cheddar cheese
1/4 c grated parmesan
4 large thin skinned potatoes, unpeeled, very thinly sliced (about 2 1/2 lbs)
Directions:
Directions:
Melt butter over medium heat. in a large pot. Add onion and garlic. Cook and stir until onion begins to soften, about 3 minutes. Add mushrooms and cook until mushrooms are tender, about 4 minutes. Add bacon and thyme. Cook and stir for 1 more minute.
Whisk together milk, broth, flour, dry mustard, salt and pepper. Add to pot with onion, mushroom mixture. Cook and stir until sauce is bubbly and has thickened, about 5 minutes. Remove from heat. Add cheddar and parmesan and stir until cheeses melt.
Spray a medium casserole dish with cooking spay. Layer 1/3 potatoes over bottom, overlapping as necessary. Spoon 1/3 sauce over potatoes. Repeat layering two more times, ending with sauce. Cover with foil and bake at 375 for 1 hour 20 minutes. Uncover and bake for 20 minutes more or until top is golden brown and potatoes are tender. Let stand 15 minutes before serving.
Number Of Servings:
Number Of Servings:
8

 

 

 

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