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Scalloped Potatoes
Ingredients
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2 |
potatoes, peeled and thinly sliced |
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400 g |
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1 cup |
milk, partly skimmed, 2%, enough to cover the potatoes |
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250 mL |
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1 |
bay leaf |
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0.1 g |
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1 clove |
garlic, pressed |
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salt to taste |
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3 tbsp |
whipping cream 35%, enough to cover the potatoes |
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45 mL |
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1 pinch |
nutmeg |
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ground pepper to taste |
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Before you start
A mandolin will make slicing the potatoes easier.
Method
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Preheat the oven to 175ºC/350ºF.
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Peel the potatoes and slice them thinly (6-7 mm), then put the slices in a nonstick pan (just large enough to hold the potatoes in one layer). Pour in the milk (add enough to cover the potatoes), then add the bay leaf and pressed garlic. Season the potatoes generously with salt. Bring to a boil over medium heat, with some stirring to prevent the potatoes from sticking to the bottom of the pan and scorching. Lower the heat and cook 15-20 min with occasional stirring until the potatoes are soft but not falling apart.
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Arrange the potato slices with any remaining cooking milk in a baking dish and cover them with the cream. Sprinkle with the nutmeg and ground pepper. Bake in the middle of the oven about 35 min, until the potatoes are golden and crusty.
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Serve.
Claims
- Free :
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Added Sugar
- Low :
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Sodium
- Source of :
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Copper, Fibre, Folacin, Manganese, Selenium, Vitamin C, Zinc
- Good source of :
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Calcium, Magnesium, Niacin, Pantothenic Acid, Phosphorus, Vitamin A, Vitamin B1, Vitamin B2
- Excellent source of :
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Potassium, Vitamin B12, Vitamin B6, Vitamin D
More info
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Nutrition Facts Table
Nutrition Facts
per 1 serving (320g)
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Amount
% DV*
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* DV = Daily Value
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Calories
280
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Fat
11 g
16 %
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Saturated 7 g
+ Trans 0.1 g
33 %
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Cholesterol
40 mg
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Sodium
70 mg
3 %
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Carbohydrate
40 g
13 %
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Fibre
2 g
10 %
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Sugars
8 g
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Protein
8 g
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Vitamin A
15 %
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Vitamin C
20 %
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Calcium
15 %
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Iron
4 %
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More info
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