CHEESY GARLIC SCALLOPED POTATOES RECIPE

The crenate potatoes ar superb and also the chintzy garlic is best crenate. Loaded with 3 kinds of cheese, garlic and soured cream, these ar undoubtedly a number of the delicious taters! fully delicious. A delicious potato casserole that's terribly satisfying and filling.

Full of delicious flavors, and with crisp crisp cheese toppings, this crisp chintzy garlic potato flavor is unbelievable. Even the pickiest eaters can relish this. wholly my go-to direction for crenate potatoes.

CHEESY GARLIC SCALLOPED POTATOES RECIPE

Imagine sinking your teeth into this mild, creamy, garlic-cheesy potato. Yum, yum! It's crenate potatoes loaded with cream, tender potatoes, three totally different cheeses and bechamel sauce to die for. Basically, peel and skinny slices of potatoes. in a very massive frying pan, soften the butter and add the onions and garlic. Cook for regarding five minutes, sprinkle with flour and cook for many additional minutes. 

Next, pour the broth, along side seasoning, salt and pepper, and cream into the onion mixture. Stir till thickened then take away from heat simply before boiling. Lastly, stir a pair of cups store cheese. which is that the bechamel sauce.

INGREDIENTS:

• 5 lbs Russet potatoes sliced 1/8" thick
• 2 cups onions chopped small
• 6 cloves garlic minced
• ¼ cup butter (½ stick)
• ¼ cup flour
• 1 ½ cups vegetable broth
• 1 ½ cups heavy cream
• 1 Tbs salt
• 2 tsp pepper
• 2 tsp Slap Ya Mama® seasoning
• 8 oz sour cream
• 3 cups cheddar cheese grated, divided
• 1 cup pepper jack cheese grated
• 1 cup freshly grated Parmesan cheese

INSTRUCTIONS:

1. Preheat oven to 400° and spray a 14 x 11½ x 2¼ baking dish with a non stick spray. Set aside.
2. Peel and thinly slice potatoes, approximately 1/8" thick. Place in a large bowl until ready to use.
3. In a large frying pan, melt butter over low flame then add onions and garlic. Saute for about 4-5 minutes.
4. Sprinkle flour over onion mixture, stir and cook for a couple minutes.
5. Gently pour vegetable broth into pan and stir, add salt and pepper, seasoning and heavy cream. Stir until thickened, remove from heat just prior to boiling and then add 2 cups of cheddar cheese. Stir.
6. Layer 1/3 of the potato slices in baking dish then add 1/3 of the sour cream and 1/3 of the cheese sauce over the potatoes.
7. Top with 1/3 of the Parmesan, 1/3 pepper jack cheese and 1/3 of cheddar cheese.
8. Repeat layering 2 more times ending with cheddar cheese.
9. Cover with foil and place in oven. Cook for 1 1/2 - 2 hours.
10. About 15 - 20 minutes prior to potatoes being done, remove foil to brown the cheese a bit.
11. Remove from oven, let sit for about 15 minutes, then enjoy.

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