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RECIPE CORNER


Main/Side Dishes  
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Main/Side Dishes
Kathy'c Classic Scalloped Potatoes
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6Yellow potatoes6
1/4 cupButter125 ml
1 tspThyme (fresh & chopped)5 ml
3 cloves Garlic (minced)3 cloves
1/4 cupFlour (all purpose)125 ml
1 tspDill5 ml
2Bay leafs2
1/2 tsp eachsalt/pepper 3 ml each
2 cupsMilk500 ml
1/2 cupWhipping cream (32%)125 ml
1Small onion (sliced)1




Directions
In saucepan, melt butter over medium heat; cook garlic, stirring, for 1 minute. Add flour, thyme, dill and bayleaf, salt and pepper; cook, stirring, for 1 minute.

Gradually whisk in milk and cream; cook, whisking constantly, until boiling and thickened, about 6 minutes. Remove bay leaves. If the sauce is too thick, use a bit more milk to thin it out a bit.

Peel and thinly slice potatoes. Grease ( I use butter) (2 L) a square baking dish or casserole dish. Layer the potatoes and onion and season each layer with salt and pepper and a couple dabs of butter. Ladle some of the sauce between layers. Pour the rest of the sauce over top, using back of knife to ease sauce between layers.

Cover with foil and bake in 350F (180C) oven for 1 hour. Uncover and set the oven on broil until lightly browned, about 5-7 minutes. Let stand for 10 minutes before serving.






This potato recipe is brought to you courtesy of Kathy Redlond.

 
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