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Scalloped Potatoes w/Shallots & Garlic

Source of Recipe


Cooking Light






List of Ingredients



• 4 whole garlic heads
  
• 2 tsp olive oil
  
• 2 1/3 cups minced shallots (about 15 medium)
  
• 3 cups chopped mushrooms (8 oz)
  
• 2 Tbsp balsamic vinegar
  
• 2 1/2 cups 2% reduced-fat milk
  
• 2 Tbsp all-purpose flour
  
• 2 Tbsp chopped fresh or 2 tsp dried thyme
  
• 1tsp salt
  
• 1/4 tsp black pepper
  
• 2 pounds Yukon Gold potatoes, thinly sliced
  
• Cooking spray
  
• 1/2 cup (2 oz) grated Pecorino Romano cheese
  






Instructions



1. Preheat oven to 350 degrees.
   
   
2. Remove white papery skins from garlic heads (do not peel or seperate cloves). Wrap each head seperately in foil. Bake at 350 degrees for 10 hour; cool 10 minutes. Seperate cloves; squeeze to extract garlic pulp (you should have about 1/4 cup). Discard skins.
   
   
3. Preheat oven to 375 degrees.
   
   
4. Heat oil in a large nonstick skillet over medium-high heat. Add shallots; saute 3 minutes or until softened. Add mushrooms; saute 5 minutes. Stir in vinegar; cook 1 minute or until liquid almost evaporates. Remove from heat.
   
   
5. Place milk, garlic pulp, flour, thyme, salt and pepper in a food processor; process until smooth.
   
   
6. Arrange one-third of potatoes in a 13 x 9-inch baking dish coated with cooking spray. Spread half of the shallot mixture over potatoes. Repeat procedure with remaining potato slices and shallot mixture, ending with potatoes. Pour milk mixture evenly over potatoes.
   
   
7. Cover with foil; bake at 375 degrees for 30 minutes. Remove foil; bake uncovered 30 minutes. Sprinkle with cheese; bake 15 minutes or until cheese is golden. Let stand 10 minutes before serving.
   
   






Final Comments


Yield 8 servings (serving size 1 cup)