Scalloped Potatoes With Shallots Mushrooms Garlic and Thyme

Ingredients

Directions

1. 1

   Preheat oven to 350°.

2. 2

   Remove white papery skins from garlic heads (do not peel or separate cloves). 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). Discard skins.

3. 3

   Preheat oven to 375°.

4. 4

   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.

5. 5

   Place milk, garlic pulp, flour, thyme, salt, and pepper in a food processor; process until smooth.

6. 6

   Arrange one-third of potatoes in a 13 x 9-inch baking dish coated with cooking spray.

7. 7

   Spread half of the shallot mixture over potatoes. Repeat procedure with remaining potato slices and shallot mixture, ending with potato slices. Pour milk mixture evenly over potatoes.

8. 8

   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.