Yukon Gold Scalloped Potatoes
- Ready In:
- 1hr 30mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 1 garlic clove, halved
- 2 tablespoons butter
- 1 small onion, chopped, 1/2 cup
- 2 tablespoons all-purpose flour
- 1⁄4 teaspoon ground nutmeg
- 1 3⁄4 cups milk
- 3⁄4 cup half-and-half
- 2 lbs yukon gold potatoes, peeled, thinly sliced (about 4-5 medium or 4-1/2 cups)
- 1 teaspoon salt
- 3 tablespoons chopped fresh chives
- 1⁄2 cup shredded parmesan cheese
directions
- Preheat oven to 350 degrees. Rub 1-1/2 quart baking dish with cut sides of garlic; coat dish with cooking spray. Discard garlic.
- In large pot, melt butter over medium heat. Add onion; cook, stirring occasionally, until softened, 3-4 minutes. Sprinkle with flour and nutmeg; cook, stirring constantly, 1 minuted. Gradually whisk in milk and half-and-half until smooth. Add potatoes and salt; bring just to boil. Stir in 2 T. chives. Transfer to baking dish. Sprinkle with cheese.
- Bake until potatoes are tender and top is golden, about 30 minutes. Let stand 20 minutes. Sprinkle with remaining 1 T. chives.
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RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!