Scalloped potatoes are one of my favourite fall (side) dishes, perfect for Thanksgiving! Thank you for being here & please keep reading for the full grocery list & method.
GROCERY LIST:
– 2 Russet Potatoes
– 1 cup Full Cream
– 2 tbsp Flour
– 1/4 cup Chicken Broth
– 3 tbsp Butter
– 2-3 cups Cheddar & Monterey Jack Cheese (save about 1 cup for layering)
– 1 small Onion
– Chives
– 3 cloves of Garlic
– 1 tsp Smoked Paprika
– 1/4 tsp Dried Parsley
– 1/2 tsp Salt
– 1/4 tsp Black Pepper
METHOD:
1. Preheat oven at 325 degrees. Peel & slice potatoes.
2. Dice onion, garlic, chives.
3. Boil potatoes about 2 minutes, until flimsy but still firm.
4. On medium heat, sautee onion and garlic in butter.
5. Add flour and cook at least 2 minutes.
6. Add chicken broth.
7. Add cream and stir.
8. Turn off heat, stir in cheese.
9. Add seasoning.
10. Fold potatoes in until evenly coated in sauce.
11. Layer potatoes and cheese.
12. Cover with foil.
13. Place in the oven for 30 minutes.
14. Uncover and return to oven for 30 minutes.
15. Let cool slightly, garnish with smoked paprika and chives.
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