SCALLOPED POTATOES WITH SHALLOTS, MUSHROOMS, ROASTED GARLIC AND THYME

SCALLOPED POTATOES WITH SHALLOTS, MUSHROOMS, ROASTED GARLIC AND THYME image

Yield 8 servings

Number Of Ingredients 13

Previous Next

4 whole garlic heads
2 tsp olive oil
2 1/3 cups minced shallots (about 15 medium)
3 cups chopped mushrooms (about 8 oz)
2 Tbs. balsamic vinegar
2 1/2 cups 2% milk
2 Tbs. all-purpose flour
2 Tbs. chopped fresh or 2 tsp dried thyme
1 tsp salt
1/2 tsp pepper
2 lbs Yukon gold potatoes thinkly sliced
cooking spray
1/2 cup grated Pecorino Romano cheese

Steps:

Preheat oven to 350F. 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. Preheat oven to 375F. Heat oil in a large nonstick skillet over medium-high heat. Add shallots, saute 3 minutes or until softened. Add mushrooms, saute 5 minutes. Stir in vinegar, cook 1 minute or until liquid almost evaporates. Remove from heat. Place milk, garlic pulp, 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 the shallots mixture over potatoes. repeat procedure with remaining 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.