Like the Chicken Alfredo, Scalloped Potatoes is another one of my absolute favorites. It isn't part of this recipe, but diced pieces of ham would be an excellent addition.
4 large potatoes (russet) peeled and slices 1/8 inch thick
3 tbsp oil
1 small onion, minced
1/2 tsp salt
4 spoonfuls minced garlic
2 tsp thyme (dried)
1/2 tsp pepper
1/2 tsp ground nutmeg
1/2 tsp cayenne pepper
4 tsp unbleached or white flour
1 can coconut milk
3 tsp garlic salt
Prepare all ingredients before beginning. Peel and slice potatoes. Place them into a large bowl and set aside. Coat a large baking dish with oil and heat oven to 400 degrees.
Pour oil in a large skillet over medium heat. Add the onions and salt. Cook 2 minutes until softened. Stir in minced garilc, thyme, pepper, nutmeg, and cayenne and cook about 30 seconds. Stir in flour. Cook 10 seconds. Stir in coconut milk, bring to a simmer and cook until thickened about 30 seconds then stir in garlic salt.
Pour sauce over potatoes and mix thoroughly. Transfer mixture to the prepared dish and gently pack potatoes into an even layer, removing any air pockets. Cover dish with foil and bake 1 hour. Add another 15 minutes if a fork can't easily poke through the potatoes. Remove foil and let sit 10 minutes before serving so sauce can thicken back up a little.
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