Light Scalloped Potatoes
- 1/4 cup butter
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1 tsp chopped fresh thyme (optional)
- 3/4 tsp salt
- 1/2 tsp pepper
- 2-1/2 cups milk
- 6 Yukon Gold potatoes
- 1 small onion, sliced
In saucepan, melt butter over medium heat.
Cook garlic, stirring, 1 min.
Add flour, thyme, salt, pepper.
Cook, stirring, 1 min.
Gradually whisk in milk.
Cook, whisking constantly, till boiling and thickened, about 8 min.
Peel and thinly slice potatoes.
Layer 1/3 in greased 8-inch baking dish or casserole dish.
Spread half onion over top.
Repeat layers.
Arrange remaining potatoes over top.
Pour sauce over top, using back of knife to ease sauce between layers.
Cover and bake in preheated 350 degree F oven for 1 hour.
Uncover and bake till lightly browned and potatoes are tender, about 30 min. more.
Let stand 5 min. before serving.
Potato Vegetable Casserole
Serves 6
- 8 medium red-skinned potatoes, cooked
- 3 cups broccoli flowerets, cooked tender-crisp
- 1 cup chopped green onions
- 1 Tbsp butter
- 3 cups sliced mushrooms
- 18-21 oz. grated raclette, Oka or swiss-style cheese
Sautee mushrooms and green onions in butter.
Slice cooked potatoes.
In buttered, shallow 2-Litre ovenproof dish, layer bottom with half the potatoes.
Add salt and pepper.
Sprinkle 1/3 of cheese over this layer.
Add a layer of mushrooms, then broccoli.
Season with salt and pepper.
Sprinkle another 1/3 of cheese, then remaining potatoes, season again.
Cover with remaining cheese.
Bake in preheated 350 degree F oven 30-40 minutes until heated through.
If top isn't golden, place under broiler and remove when done.
