Thinly sliced potatoes, onions and minced garlic are baked in a creamy yogurt seasoned sauce and topped with shredded cheddar cheese.
Creamy Scalloped Potatoes
6 to 8 potatoes, slice 1/8 inch thick
1 onion, thinly sliced
3 clove garlic, minced
3 Tbsp unsalted butter
2 1/2 Tbsp all-purpose flour
1/4 tsp dry mustard powder
1/4 tsp thyme powder
1/4 tsp paprika powder
1 tsp sea salt
black pepper to taste
2 cups milk
1 cup plain unsweetened yogurt
3/4 cup cheddar cheese, grated
fresh parsley, for garnish
Preheat oven and grease casserole dish. Preheat oven to 375 degrees F. Grease a 2x10x10 inch casserole dish with butter.
Prepare ingredients. Scrub the potatoes clean and cut off any eyes or sore spots but don’t peel if possible. Slice the potatoes in 1/8 inch slices, then set aside. Finely slice the onion and chop, then set aside in its own bowl. Mince the garlic cloves and set aside. In a large bowl whisk together the milk and yogurt then set aside. In a small bowl combine the flour, mustard powder, thyme, paprika, sea salt and black pepper; then set aside. Grate the cheddar cheese and also put aside in its own bowl.
Sauté vegetables. In a large skillet or non-stick frying pan add 3 tablespoons of butter and melt down over medium-low heat. Add the sliced onions and sauté for 4 to 5 minutes or until soft and translucent. Add the minced garlic and sauté for an additional 1 to 2 minutes until fragrant.
Make the yogurt cream sauce. In the same skillet now stir in the flour mixture until it is evenly combined and sauté for about 1 minute. Then pour in 1/4 cup of the milk mixture while stirring constantly until it is well combined and thickens, then add another 1/4 cup. Repeat adding 1/4 cup of the milk mixture until all is combined and thickened. Sprinkle in 1/3 of the shredded cheese and stir until melted. Avoid bringing the mixture to a boil, try to maintain a low simmer until all ingredients added and sauce is thickened then remove from heat.
Layer ingredients in casserole dish. In the prepared casserole dish layer half of the sliced potatoes then pour in half of the thickened cream sauce. Shake the dish gently to evenly distribute the sauce amongst the potatoes. Add half of the remaining shredded cheese evenly to the top of the potatoes.Then layer on the remaining potatoes and top with the remainder of the cream sauce. Again, gently shake the dish to ensure an even distribution. The cream sauce should be just slightly over the tops of the potatoes. Layer on the remaining cheddar cheese evenly over the top.
Bake. Cover the casserole with aluminum foil and bake for 30 to 35 minutes. Then remove the foil and bake uncovered for 30 to 35 minutes, or until the sauce is bubbly and the potatoes are cooked through. Pierce the potatoes with a fork to test for tenderness. When potatoes are ready, remove from the oven and allow to cool for 10 minutes before serving. Enjoy.
Recipe shared by: J. Marshall
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