RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 3630
| View Recipe |
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| Recipe Name: |
Scalloped Potatoes - Copy |
| Source: |
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Submitted by: |
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Last Modified: |
0000-00-00
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| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Potato |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
2 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
2 |
| Cooking Time: |
60.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$0.29
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
1 Teaspoon parsley, flat-leaf chopped
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Directions:
Preheat oven to 350.
In a small pot, melt the butter and fry the garlic until it’s just starting to brown.
Add the flour and whisk until there are no lumps.
Slowly drizzle in the milk while constantly whisking to make sure the mixture is smooth.
Bring to a boil, then remove from heat.
Slice the potatoes into about ?-inch-thick slices, then fan them out in a small baking dish.
Pour the sauce on top of the potatoes, then sprinkle with Parmesan.
Bake for about 1 hour, until the top is bubbly and golden brown.
Sprinkle chopped parsley on top, then serve! |
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| Nutrition per Serving: |
| Calories: |
332 |
Total Carbs: |
61.8 |
Net Carbs: |
57.3 |
| Cholesterol: |
2.0 |
Fat: |
5.4 |
Protein: |
10.27 |
| Fiber: |
4.46 |
Sodium: |
1636.31 |
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