Scalloped Potatoes With Shallots, Mushrooms, Roasted Garlic, And Thyme

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

1. Preheat oven to 350°.
2. Remove white papery skins from garlic heads (do not peel or separate cloves).
3. Discard skins.
4. Wrap each head separately in foil.
5. Bake at 350° for 1 hour; cool 10 minutes.
6. Separate cloves, squeeze to extract garlic pulp (you should have about 1/4 cup).
7. Preheat oven to 375°.
8. Heat oil in a large nonstick skillet over medium-high heat.
9. Add shallots, sauté 3 minutes or until softened.
10. Add mushrooms; sauté 5 minutes.
11. Stir in vinegar; cook 1 minute or until liquid almost evaporates.
12. Remove from heat.
13. Place garlic pulp, milk, flour, thyme, salt, and pepper in a food processor; process until smooth.
14. Arrange one-third of potatoes in a 13 x 9-inch baking dish coated with cooking spray.
15. Spread half of shallot mixture over potatoes.
16. Repeat procedure with remaining potato slices and shallot mixture, ending with potato slices.
17. Pour milk mixture evenly over potatoes.
18. Cover with foil; bake at 375° for 30 minutes.
19. Remove foil; bake, uncovered, 30 minutes.
20. Sprinkle with cheese; bake 15 minutes or until cheese is golden.
21. Let stand 10 minutes before serving.

Yield: 8 servings (serving size: 1 cup)