Prep 15 mins
Cook 1 hr
Cooking Light March 2003.
- 4 whole garlic heads
- 2 teaspoons olive oil
- 2 1⁄3 cups minced shallots (about 15 medium)
- 3 cups chopped mushrooms (8 ounces)
- 2 tablespoons balsamic vinegar
- 2 1⁄2 cups 2% low-fat milk
- 2 tablespoons all-purpose flour
- 2 teaspoons dried thyme
- 1 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 2 lbs yukon gold potatoes, thinly sliced
- cooking spray
- 1⁄2 cup grated pecorino romano cheese
- Preheat oven to 350°.
- Remove white papery skins from garlic heads (do not peel or separate cloves). Wrap each head separately in foil. Bake at 350° for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp (you should have about 1/4 cup). Discard skins.
- Preheat oven to 375°.
- Heat oil in a large nonstick skillet over medium-high heat. Add shallots; sauté 3 minutes or until softened. Add mushrooms; sauté 5 minutes. Stir in vinegar; cook 1 minute or until liquid almost evaporates. Remove from heat.
- Place milk, garlic pulp, flour, thyme, salt, and pepper in a food processor; process until smooth.
- Arrange one-third of potatoes in a 13 x 9-inch baking dish coated with cooking spray.
- Spread half of the shallot mixture over potatoes. Repeat procedure with remaining potato slices and shallot mixture, ending with potato slices. Pour milk mixture evenly over potatoes.
- Cover with foil; bake at 375° 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.
This is delicious - I used 3 large shallots, 1% milk, about 1/4 cup dry sherry in lieu of the vinegar- for scalloped potatoes, they are relatively low calorie and they received positive reviews with the ham at Christmas dinner. I had prepared the mushrooms a day in advance and prepared the potatoes in the a.m. to serve in the p.m. Couldn't identify the thyme or the sherry, but they added to the mystery delicious flavor. I had to place under broiler last few minutes to get the Romano to brown just a bit. I will definitely make these again.