Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
This recipe, adapted from Katzen's book Vegetable Heaven, uses roasted garlic rather than cheese to flavor the white sauce.
Ingredients[]
- 4 whole garlic heads, unpeeled
- 2 teaspoons olive oil
- 2 1/3 cups minced shallots (about 15 medium)
- 3 cups chopped mushrooms (8 ounces)
- 2 tablespoons balsamic vinegar
- 2 1/2 cups 2% reduced-fat milk
- 2 tablespoons all-purpose flour
- 2 tablespoons chopped fresh or 2 teaspoons dried thyme
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 pounds Yukon Gold potatoes, thinly sliced
- Cooking spray
- 1/2 cup (2 ounces) grated Pecorino Romano cheese
Directions[]
- Preheat oven to 350°.
- Remove white papery skins from garlic heads (do not peel or separate cloves).
- Discard skins.
- Wrap each head separately in foil.
- Bake at 350° for 1 hour; cool 10 minutes.
- Separate cloves, squeeze to extract garlic pulp (you should have about 1/4 cup).
- Preheat oven to 375°.
- Heat oil in a large nonstick skillet over medium-high heat.
- Add shallots, sauté 3 minutes or until softened.
- Add mushrooms; sauté 5 minutes.
- Stir in vinegar; cook 1 minute or until liquid almost evaporates.
- Remove from heat.
- Place garlic pulp, milk, flour, thyme, salt, and pepper in a food processor; process until smooth.
- Arrange one-third of potatoes in a 13 x 9-inch baking dish coated with cooking spray.
- Spread half of shallot mixture over potatoes.
- Repeat procedure with remaining potato slices and shallot mixture, ending with potato slices.
- Pour milk mixture evenly over potatoes.
- Cover with foil; bake at 375° for 30 minutes.
- Remove foil; bake, uncovered, 30 minutes.
- Sprinkle with cheese; bake 15 minutes or until cheese is golden.
- Let stand 10 minutes before serving.
Yield: 8 servings (serving size: 1 cup)