{"id":144,"date":"2008-10-08T15:06:08","date_gmt":"2008-10-08T20:06:08","guid":{"rendered":"https:\/\/thewannabegourmet.com\/?p=144"},"modified":"2023-12-07T14:50:26","modified_gmt":"2023-12-07T19:50:26","slug":"escalloped-potatoes","status":"publish","type":"post","link":"https:\/\/thewannabegourmet.com\/?p=144","title":{"rendered":"Escalloped Potatoes"},"content":{"rendered":"
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Escalloped Potatoes<\/strong><\/em><\/p>\n

1 tsp olive oil
\n2 cloves garlic, minced
\n1 medium yellow onion, sliced paper thin
\n1\/2 teaspoon ground sage
\n1 tbsp all-purpose flour
\n1 cup skim milk
\n1\/2 cup water
\n1\/4 tsp fresh ground nutmeg
\n1\/2 tsp fresh ground white pepper
\n1\/4 tsp salt
\n4 medium Russet potatoes, sliced into thin chips
\n1 cup reduced fat mozzarella\/cheddar blend<\/p>\n

Preheat oven to 375F. Spray a 9″ tart pan with non-stick cooking spray.<\/p>\n

In a medium saucepan, heat oil over medium heat. Add garlic, onion and sage, stirring to coat with oil. Saut\u00e9 for 3-4 minutes or until onions are translucent but not coloured. Stir in flour until combined, then gradually stir in milk and water. Bring to a boil and whisk until thickened, which will take 4-5 minutes. Add salt, pepper and nutmeg. Remove from heat and allow to cool slightly.<\/p>\n

Starting in a ring, allow potato slices to overlap and cover the bottom of the tart pan. Place half of the onion mixture on top and spread out. Add a second layer of potatoes, followed by the other half of the onion mixture. Finish with a layer of potatoes, then sprinkle the cheese on top.<\/p>\n

Cover tart pan with foil and bake for 45 minutes; remove foil and bake until cheese is slightly browned, about another 10-12 minutes. Serve immediately.<\/p>\n

Serves 6 as a side dish, 4 as an entr\u00e9e.<\/p>\n

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Escalloped Potatoes 1 tsp olive oil 2 cloves garlic, minced 1 medium yellow onion, sliced paper thin 1\/2 teaspoon ground sage 1 tbsp all-purpose flour 1 cup skim milk 1\/2 cup water 1\/4 tsp fresh ground nutmeg 1\/2 tsp fresh ground white pepper 1\/4 tsp salt 4 medium Russet potatoes, … Continue reading Escalloped Potatoes<\/span> →<\/span><\/a><\/p>\n

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