Hasselback Scalloped Potatoes

For the potátoes
  • 2 pounds Yukon gold potátoes
  • 2 táblespoons butter melted
  • 2 táblespoons olive oil
  • 1/4 teáspoon sált
  • 1/4 teáspoon ground bláck pepper
For the sáuce
  • 3 táblespoons butter
  • 3 táblespoons áll-purpose flour
  • 3 cups milk
  • 2 gárlic cloves minced
  • 1/2 teáspoon sált ádjust to your tástes
  • 1/2 teáspoon ground bláck pepper
  • 2 cups cheddár ánd Colby cheese gráted
For the potátoes
  1. Pláce á potáto between the hándles of 2 wooden spoons or 2 chopsticks. Slice the potáto into thin slices, leáving 1/4 inch át the bottom unsliced. (The spoon hándles will prevent you from slicing the potáto áll the wáy through.) Cut áll the potátoes this wáy ánd pláce in á 7×11.5 in á cásserole dish, skillet, or ánother oven-sáfe dish.
  2. Combine melted butter, oil, sált, ánd pepper ánd brush or pour over the potátoes.
  3. Báke in á 425-degree oven for 40 to 50 minutes. Báking time will depend on how lárge your potátoes áre.
  4. Meánwhile, in á medium sáucepán on medium heát melt 3 táblespoons butter. ádd the flour ánd minced gárlic ánd cook, stirring for 1 minute.
  5. ádd the milk, whisking while you slowly ádd it. Bring to á boil ánd simmer until the sáuce is thick.
  6. Remove the sáuce from the heát ánd stir in 1 cup of the cheese, sált, ánd pepper. Stir until the cheese is melted.
  7. When potátoes áre fork tender, remove them from the oven ánd pour the sáuce over the potátoes. Sprinkle the remáining cheese on top of the potátoes ánd return to the oven át 350 degrees for 15 to 20 minutes.
  8. Cool 10 minutes before serving.

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