Scalloped Potatoes
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Scalloped Potatoes
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
- 2 tsp olive oil
- ½ onion diced, sweet yellow
- 1 clove garlic minced
- ¼ tsp thyme
- salt to taste, sea salt and freshly cracked
- black pepper to taste, sea salt and freshly cracked
- 3 russet potatoes peeled and sliced 1/8 inch thick, large
- 1 ½ cup milk 2%
- 1 bay leaf
- 1 tsp cornstarch
- 1 tbsp water
- 2 tbsp cream cheese light
- ¾ cup Parmesan Cheese finely grated
Instructions
- Preheat the oven to 450 degrees. Coat an 8x8 baking dish with cooking spray.
- Heat the olive oil in a large skillet over medium heat. Add the onion and cook, stirring often, for 7 minutes, or until tender. Add the minced garlic, thyme, sea salt, and freshly cracked pepper, to taste then cook, stirring constantly, for 1 minute. Add the milk, bay leaf, and potatoes then bring to a simmer. Cover, reduce the heat to low and simmer until partially tender and a fork can be slipped into a potato slice with some resistance, about 10-12, minutes.
- Discard bay leaf. Whisk the cornstarch and water together then add to the pot and bring to a simmer. Add the cream cheese and two tablespoons of Parmesan, being careful not to break up the potatoes. Taste and re-season with sea salt and freshly cracked pepper, if needed. Pour the mixture into the prepared baking dish then sprinkle with the remaining parmesan cheese.
- Cover the dish with foil and bake for 20 minutes. Uncover and continue to bake until the potatoes are completely fork-tender and the top is golden brown, about 10-15 minutes longer. Let cool for 10 minutes before serving. Enjoy.
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