Ingredientes para Forty Roasted Clove Scalloped Potatoes With Mushrooms
- 2 heads of garlic
- 3 tablespoons olive oil
- 2 medium shallots, thinly sliced
- Sliced Mushrooms
- Balsamic Vinegar
- Light Cream
- All Purpose Flour
- Fresh Thyme
- ½ teaspoon salt
- Fresh Ground Black Pepper
- Russet Potatoes
- Cooking Spray
- Parmesan Cheese
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Forty Roasted Clove Scalloped Potatoes With Mushrooms? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Cómo preparar Forty Roasted Clove Scalloped Potatoes With Mushrooms
- Preheat oven to 450°F (232°C).
- Remove the papery skins from 2 heads of garlic.
- Place garlic heads on a foil-lined sheet pan. Drizzle with 1 tablespoon olive oil.
- Roast for 40-50 minutes, or until soft and caramelized.
- Let cool for 10 minutes.
- Separate the roasted garlic cloves and squeeze out the pulp, discarding the skins.
- Preheat oven to 375°F (190°C).
- Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat.
- Add 2 medium shallots, thinly sliced, and sauté for 3 minutes, or until softened.
- Add 1 pound cremini mushrooms, sliced, and sauté for 5 minutes.
- Stir in 1 tablespoon red wine vinegar.
- Cook for 1 minute, or until the liquid almost evaporates.
- Remove from heat.
- In a food processor, combine 1 ½ cups heavy cream, roasted garlic pulp, 2 tablespoons all-purpose flour, 1 teaspoon dried thyme, ½ teaspoon salt, and ¼ teaspoon black pepper.
- Process until smooth.
- Arrange one-third of 3 pounds thinly sliced potatoes in a 13x9-inch baking dish coated with cooking spray.
- Spread half of the shallot and mushroom mixture over the potatoes.
- Repeat layers with remaining potatoes and shallot mixture, ending with a layer of potatoes.
- Pour the cream mixture evenly over the potatoes.
- Cover the baking dish with foil and bake for 30 minutes.
- Remove foil and bake for another 30 minutes.
- Sprinkle with 1 cup shredded Gruyère cheese.
- Bake for 15 minutes, or until the cheese is golden brown and bubbly.
- Let stand for 10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
8g
Fat
68g
Carbs
16g
