Creamy Scallop Potatoes

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Serves: 6 Prep Time: 30 Minutes Cooking Time: 1 hour 25 minutes

Ingredients

6 large Russet Potatoes, peeled, and sliced in 1/8 inch slices
1 large peeled white onion, sliced in 1/8 inch slices to make thin rings
1/4 cup butter
1/4 cup of all-purpose flour
2 1/2 cups of whole milk
2 tbsp minced chives
3 tbsp minced parsley
1/2 cup parmesan cheese
1/4 cup bread crumbs
Salt and Pepper to taste

Instructions

Preheat your oven to 350°
Grease a 9 x 13 pan with butter and set aside.
Using a mandoline, slice the potatoes and onions and set aside.
Mince the parsley and chives and set aside.
In a medium saucepan, melt the butter. Add the flour and mix forming a paste. Allow it to cook until until it browns slightly and begins to smell “nutty”.
Whisk in the milk a little bit at a time and whisk until smooth. Add salt and pepper and season to taste.
Layer half of the potatoes and onions evenly in the pan. Sprinkle with half the parsley and chive mixture. Pour half the white sauce over top.
Repeat step 7.
Cover the pan with tin foil and bake for 50 minutes.
Remove the foil, sprinkle the parmesan cheese and bread crumbs over top and bake for another 50 minutes.
Remove from oven. Allow to rest for 10 minutes before serving.
Enjoy with your favourite ham.

Notes

You can make these the day before. Make them all the way up until finished the first cooking time. Remove and allow to cool. Cover. Refrigerate. Next day, add 1/4 cup of cream over top before sprinkling with bread crumbs and parm and cook at 350° for 50 minutes.

Scallop Potatoes

Creamy Scallop Potatoes

Ingredients

Instructions

Notes

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