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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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BASIL SCALLOPED POTATOES This recipe came from an estate sale. I obtained it when I purchased the family collection from the Gee Estate in Quinlan, Texas in 1994. Ingredients:
2 cloves garlic minced |
3/4 cup milk divided |
1 tablespoon all purpose flour |
3/4 cup evaporated milk |
2 tablespoons fresh basil chopped |
1/4 teaspoon salt |
1/4 teaspoon dried crushed red pepper |
1/4 teaspoon ground white pepper |
4 cups baking potato peeled and thinly sliced |
1/2 cup gruyere cheese shredded |
2 tablespoons parmesan cheese freshly grated |
Directions:
1. Coat a large saucepan with cooking spray then place over medium high heat until hot.
2. Add garlic and sauté until tender.
3. Combine 1/4 cup milk and flour then stir with a wire whisk until smooth.
4. Add flour mixture to garlic then cook stirring constantly 1 minute or until mixture thickens.
5. Gradually add remaining milk, evaporated milk and next 4 ingredients.
6. Bring to a boil stirring constantly then add potato.
7. Spoon half of mixture into baking dish coated with cooking spray.
8. Top with half of Gruyere cheese then repeat layers and sprinkle with parmesan cheese.
9. Cover and bake at 350 for 30 minutes then uncover and bake 15 minutes longer.
10. Allow to stand 10 minutes before serving.
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