Ingredientes para Scalloped Potatoes With Shallots Mushrooms Garlic And Thyme
- 1 whole head of garlic
- Olive Oil
- 1 cup thinly sliced shallots
- 8 ounces sliced mushrooms
- Balsamic Vinegar
- 2% Low Fat Milk
- All Purpose Flour
- Dried Thyme
- 1/2 teaspoon salt
- Fresh Ground Black Pepper
- Yukon Gold Potatoes
- Cooking Spray
- Pecorino Romano Cheese
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Cómo preparar Scalloped Potatoes With Shallots Mushrooms Garlic And Thyme
- Preheat oven to 350°F (175°C).
- Wrap 1 whole head of garlic in foil and bake for 1 hour. Let cool 10 minutes, then squeeze out the roasted garlic pulp (about 1/4 cup).
- Preheat oven to 375°F (190°C).
- Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat.
- Add 1 cup thinly sliced shallots and sauté for 3 minutes, until softened.
- Add 8 ounces sliced mushrooms and sauté for 5 minutes.
- Stir in 1 tablespoon white wine vinegar and cook for 1 minute, until liquid almost evaporates.
- Remove from heat.
- In a food processor, combine 2 cups milk, the roasted garlic pulp, 2 tablespoons all-purpose flour, 1 teaspoon fresh thyme leaves, 1/2 teaspoon salt, and 1/4 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 mixture over the potatoes.
- Repeat layers with remaining potatoes and shallot mixture, ending with potatoes.
- Pour the milk mixture evenly over the potatoes.
- Cover with foil.
- Bake at 375°F (190°C) for 30 minutes.
- Remove foil.
- Bake uncovered for another 30 minutes.
- Sprinkle with 1 cup shredded Gruyere cheese (or similar).
- 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
14 g
Sugar
21g
Fat
5g
Carbs
13g
