Wednesday, December 25, 2013

Savory Scalloped Potatoes

Delicious scalloped potatoes

8 medium red-skin potatoes, scrubbed, "eyed," and cut into 1/8" to 1/4" slices
3 T. butter
4 T. onions, finely chopped
1 T. minced garlic
1/4 c. flour
salt & pepper to taste
1 c. chicken broth (or vegetable), room temperature
3 c. heavy cream, warmed to room temperature
1/3 c. sour cream
1 c. crushed cornflakes
2 T. butter

Boil potatoes for about 5 minutes until just before fork-tender.  

Saute onions and garlic in butter until translucent, then add flour, salt, and pepper.  Stir constantly until flour has cooked and is smooth, but not browned.  Add broth, stirring over heat until well-mixed.  Add heavy cream, stirring constantly until it just begins to thicken.  Add sour cream

When potatoes are ready, carefully drain and line prepared 10x13 pan with half.  Pour half of sauce over, then top with remaining potatoes.  Spread remaining sauce over potatoes.

If you prefer a topping, crush cornflakes, then toss in melted butter.  Spread on potatoes.

Cover and bake in 350 degree oven for 30 minutes or until potatoes are done and slightly browned.

Luscious, rich, and satisfying--wonderful for our Christmas dinner.

What's cooking in your Savory kitchen?