Garlic Parmesan Scalloped Potatoes
Garlic Parmesan Scalloped Potatoes takes roughly 45 minutes from beginning to end. For $1.2 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. This recipe serves 6. This main course has 349 calories, 19g of protein, and 25g of fat per serving. This recipe from Cafe Delites has 14007 fans. It can be enjoyed any time, but it is especially good for Easter. Head to the store and pick up parmesan cheese, butter, chicken broth powder, and a few other things to make it today. Overall, this recipe earns a good spoonacular score of 54%. Similar recipes are Garlic Parmesan Scalloped Potatoes, Garlic Parmesan Scalloped Potatoes and Carrots + VIDEO, and Parmesan Crusted Scalloped Potatoes.
Servings: 6
Ingredients:
1/2 teaspoon black pepper
4 tablespoons butter
1 teaspoon chicken bullion powder (or Kosher salt)
1 tablespoon fresh chives , divided
1 tablespoon minced garlic (or 4 large garlic cloves, minced)
4 cups milk (skim, 2% or full fat -- more if needed)
3/4 cup Parmesan cheese (freshly grated)
4 tablespoons all-purpose (or plain) flour
Salt , to taste
2 cups shredded mozzarella cheese
Equipment:
oven
frying pan
pot
baking pan
whisk
aluminum foil
grill
Cooking instruction summary:
Preheat oven to 400F | 200C.Melt butter in a medium-sized pan / pot. Add the garlic and saut until just fragrant (about 1 minute). Whisk in the flour; continue to cook while whisking (or stirring) for at least 2 minutes. Reduce heat down to low; gradually whisk in 4 cups of the milk (about cup at a time), whisking between each addition to combine. Bring to a boil until beginning to thicken. Stir in the bullion powder, salt (if needed), and pepper. Set aside.Lightly grease a 9 x 13-inch baking pan with cooking oil spray. Arrange a layer of potatoes over base of prepared dish. Pour half of the cream sauce over the potatoes, then top evenly with half of the mozzarella cheese, and half of the Parmesan cheese. Arrange the remaining potato slices over the cheese, the remaining creamy sauce, and the remaining cheeses.Cover tightly with aluminium foil and bake for 40 minutes until potatoes are just tender. Remove foil; cook for a further 30 minutes or until top is golden and the sauce is bubbling. For a crispier top, broil (or grill) on medium heat for 2-3 minutes until cheese is crispy.Garnish with chives. Serve warm.
Step by step:
1. Preheat oven to 400F | 200C.Melt butter in a medium-sized pan / pot.
2. Add the garlic and saut until just fragrant (about 1 minute).
3. Whisk in the flour; continue to cook while whisking (or stirring) for at least 2 minutes. Reduce heat down to low; gradually whisk in 4 cups of the milk (about cup at a time), whisking between each addition to combine. Bring to a boil until beginning to thicken. Stir in the bullion powder, salt (if needed), and pepper. Set aside.Lightly grease a 9 x 13-inch baking pan with cooking oil spray. Arrange a layer of potatoes over base of prepared dish.
4. Pour half of the cream sauce over the potatoes, then top evenly with half of the mozzarella cheese, and half of the Parmesan cheese. Arrange the remaining potato slices over the cheese, the remaining creamy sauce, and the remaining cheeses.Cover tightly with aluminium foil and bake for 40 minutes until potatoes are just tender.
5. Remove foil; cook for a further 30 minutes or until top is golden and the sauce is bubbling. For a crispier top, broil (or grill) on medium heat for 2-3 minutes until cheese is crispy.
6. Garnish with chives.
7. Serve warm.
Nutrition Information:
covered percent of daily need
Related Videos:
Garlic Parmesan Scalloped Potatoes and Carrots Recipe
