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RECIPE INDEX
Always remember a recipe is
simply a guide.
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Ingredients
2 pounds of russet potatoes or 5 large
potatoes.
2 tablespoon unsalted butter
2 cups half and half milk
3 cups of low sodium chicken broth
4 cloves of finely grated garlic
1 knob of freshly grated ginger
1 red jalalepeno crushed (optional) or
1 tsp red pepper flakes
1 whole white onion cubed
1 tablespoon of green seasoning
1 teaspoon flour
1 bunch of cilantro
2 stalks of green onions
1 teaspoon of 5 spice
salt and black pepper to taste
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Melt the two tablespoon of butter in a wide frying
pan on the stove top.
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Add your onion and saute for 2 minutes.
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Add your green seasoning, ginger, garlic and pepper.
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Allow to saute for another minute. It will
smell heavenly!
Heat your oven to 375F at this time.
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Add your flour. This is your thickening agent.
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Allow the flour to cook for 5 minutes.
Keep stirring it.
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Add your broth, milk, all spice, salt, black pepper
and your chopped green onions.
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Stir and allow the mixture to get to a gentle
bubble. The sauce should be coating your
spoon as shown above.
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Layer on more potatoes, then more sauce
and more cheees...until your pan is full or you
run out of potatoes.
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Now we are going to top this off with more cheese.
Cover with foil and bake for 30 minutes. Test the potatoes with a
toothpick. If the tooth pick goes through easily then remove the
foil. If the potatoes still feels a little hard recover with the foil and
bake for a few more minutes.
After removing the foil you will continue to bake for 10 more
minutes so that the top browns.
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This is how my bubbly, crisp scalloped
potatoes came out...how did yours?
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