Scalloped Potatoes with Shallots, Mushrooms, Roasted Garlic & Thyme

Yield: 8     (serving size: 1 cup)

4 whole garlic heads, unpeeled

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 thyme (2 tsp. dried)

1 tsp. salt

1/4 tsp. freshly ground black pepper

2 lbs. Yukon Gold potatoes, thinly sliced

cooking spray

1/2 cup (2 oz.) grated Pecorino Romano cheese

  1. Preheat oven to 350 degrees.
  2. Remove white papery skins from garlic heads (do not peel or separate cloves). Discard skins. Wrap each head separately in foil. Bake at 350 degrees for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp (you should have about 1/4 cup).
  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 garlic pulp, milk, flour, thyme, salt and pepper in a food processor; process until smooth.
  6. Arrange 1/3rd of potatoes in a 13 x 9-inch baking dish coated with cooking spray. Spread half of shallot mixture over potatoes. Repeat procedure with remaining potato slices and shallot mixture, ending with potato slices. 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.

CALORIES 163 (26% from fat); FAT 4.7g (sat. fat 2.3g); CHOL 13mg; SOD 433mg; CARB 22.3g; FIBER 3.5g; PROTEIN 9.9g

from Cooking Light Annual Recipes 2004

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