Scalloped Potatoes Recipe
This scalloped potatoes recipe takes only minutes to prep and only an hour to cook. If your morning tasks are overwhelming, you can make a large batch at the weekends, freeze them as individual servings and reheat them when you need.
Servings: 4 servings
- 2.2 lb russet potato sliced
- 1/2 tbsp butter
- 4 oz onion finely chopped
- 2 tbsp garlic minced
- 2 tbsp all-purpose flour
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1 cup whole milk
- 1/4 tsp thyme dried
- 1 cup unsalted chicken broth
- 2 tbsp heavy cream
- 3 oz mozzarella cheese shredded
Preheat the oven to 400°F.
Melt butter over medium heat in a pot, then sautée onions and garlic for about 3 minutes or until translucent.
Stir in flour, salt, pepper, chicken stock, milk, cream and cook for 3 minutes or until it starts to bubble.
Arrange the potato slices in the casserole dish in even layers and pour the sauce over. Using a spatula, fill all visible gaps with onion bits to get a nice flat surface.
Cover with tin foil and bake for 1 hour.
Uncover and sprinkle shredded cheese on top. Broil for about 3-4 minutes, or until it is golden brown on the surface.
Serving: 1serving | Calories: 372kcal | Carbohydrates: 56g | Protein: 14g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 489mg | Potassium: 1224mg | Fiber: 4g | Sugar: 6g | Vitamin A: 286IU | Vitamin C: 18mg | Calcium: 231mg | Iron: 3mg