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Timothy McCormick
From Bloomington, US
Member Since Jan, 2014
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Recipe for Scalloped Potatoes with Onions & Cheddar Cheese

2 tbsp. unsalted butter

1 med onion, thinly sliced

4 cups whole milk (or 2 cups milk 2 cups water)

2-3 garlic cloves, smashed

1 heaping teaspoon Dijon mustard

2 1/2lb(about 6 med)potatoes peeled

1 1/2 cups grated Cheddar cheese, divided

3/4 cup heavy cream

Salt and freshly ground black pepper

Preparation Method

Preheat oven to 375 degrees. Lightly grease med sized (1.5-2 qt) gratin or baking dish.

In large Dutch oven melt the butter over med heat. Add onions and sauté until softened, about 5 minutes. Add milk, garlic, and Dijon mustard, bring to a gentle boil over med heat. Add generous amount of salt & pepper.

Slice the potatoes to 1/8 inch thickness, using food processor for even thickness. (do not rinse potatoes) Add potatoes to the milk and allow to simmer until potatoes are almost tender- about 10 minutes. Using a slotted spoon, transfer half of potatoes and onions to baking dish. (Discard milk or save for another culinary use) Season generously with salt and pepper and top with 3/4 cup cheese. Cover with remaining potato mixture, season again with salt & pepper and top with remaining cheese. pour cream evenly over the potatoes and cheese.

Bake until crisp and golden on top. 50 minutes to 1 hour. Allow to cool for 10 minutes before serving.

Recent Recipe Reviews

Jordan WexlerJordan Wexler : Feb 25, 2014 – Looks Great Tim, I am going to have to make it myself!

Timothy  McCormickTimothy McCormick : Feb 20, 2014 – Leftovers are a great breakfast side!

Scalloped Potatoes with Onions & Cheddar Cheese
Prepration Time: 00 hrs 25 mins
Cook Time: 00 hrs 55 mins
Serves: 6 Persons
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