Try this BACON, CHEESE, & ROASTED GARLIC SCALLOPED POTATOES recipe, or contribute your own.
Suggest a better descriptionServes: 6-8
Time: 1 Hour 10 Minutes
1. Preheat the oven to 400F and butter a 9”x13” baking or casserole dish. Place the milk in a small saucepan over medium heat and gently bring it to a simmer. Reduce heat and keep warm over low heat.
2. To make the roasted garlic, slice the very bottom end off the whole head of garlic (not the root side). Be careful not to take too much, but enough that you see the inside of each clove. Place the heads of garlic, root side down, on a baking tray. Drizzle with olive oil and sprinkle with a pinch salt. Roast in the oven for 30 minutes or until the cloves are tender yet not burnt. Remove and let cool.
3. While the garlic roasts, melt the 2 tablespoons of butter in a medium saucepan over medium-low heat. Add the minced shallot and thyme. Cook for 3-5 minutes or until the shallots are softened. Sprinkle the flour on top of the butter and shallot mixture. Use a whisk to combine and move around the pan. (NOTE: this basic butter (fat) and flour combination is known as a roux and is the building block for our bechamel sauce below).
4. Cook the roux for 2 minutes, stirring frequently. The roux should remain white in color and not brown at all. After 2 minutes, pour in the warm milk while containing to whisk, maintaining a steady stream as you pour in the milk. Bring to a gentle simmer, whisking frequently, for 10 minutes or until thickened. Stir in the remaining sea salt, black pepper and the pinch of nutmeg. Set aside on low heat while you prepare the cheese and potatoes.
5. Squeeze each of the roasted garlic cloves into a small bowl. Mash together with a fork before adding the softened goat cheese. Continue to mash with a fork until well incorporated.
6. Slice bacon into 1/2 inch section. Pan fry. Add to béchamel sauce.
7. Place a layer of potatoes on the bottom of your dish, slightly overlapping each piece. Using half of the gouda cheese mixture, place bits all over the top of the potatoes. Pour half of the bechamel sauce over the potatoes. Continue this process again with the potatoes, cheese and sauce. Place a final layer of potatoes on top and press down lightly so that the sauce comes up slightly. Sprinkle the shredded cheese and green onion on top.
8. Bake in the oven for 1 hour or until bubbling and the top is crispy and golden brown. If the top begins to crisp too quickly, place foil on top.
9.Remove and let cool for 5 minutes before garnishing with thyme leaves and serving.
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Serving Size: 1 (1864g) | ||
Recipe Makes: Servings | ||
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Calories: 2892 | ||
Calories from Fat: 1414 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 157.1g | 210 % | |
Saturated Fat 85.5g | 427 % | |
Monounsaturated Fat 50.7g | ||
Polyunsanturated Fat 9.7g | ||
Cholesterol 378.6mg | 117 % | |
Sodium 4528.1mg | 156 % | |
Potassium 6418.4mg | 169 % | |
Total Carbohydrate 264.7g | 78 % | |
Dietary Fiber 30.9g | 124 % | |
Sugars, other 233.8g | ||
Protein 111.2g | 159 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2892
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