Symphony Scalloped Potatoes

By Gibby

All these ingredients work together to create some of the best scalloped potatoes you'll probably ever have

Ingredients

• 2 tbsp (30 mL) butter
• 1 large crushed garlic clove
• 2 tbsp (30 mL) all purpose flour
• 2-1/2 cups (625 mL) half-and-half cream
• 1-1/2 cups (375 mL) grated Swiss cheese
• 1/2 fresh lemon
• 8 medium potatoes
• 6 whole green onions, sliced
• generous pinches of salt, pepper and freshly grated nutmeg

Details

Adapted from food.chatelaine.com

Preparation

Step 1

1.Preheat oven to 325F (160C). Melt butter in a heavy-bottomed saucepan. Stir in garlic and cook for 1 minute. Blend in flour and cook, stirring constantly, until very bubbly, about 2 minutes. Gradually add cream, stirring until fairly thick and smooth. Stir in cheese until melted. Cover and set aside.
2.Prepare potatoes by squeezing juice from lemon, about 2 tablespoons, into a large bowl. Stir in 3 cups (750 mL) cold water. Peel potatoes, immersing them in this lemon solution as they're peeled to prevent discolouring. Then, thinly slice potatoes using a sharp knife or a food processor, returning potatoes to lemon solution as they're sliced.
3.Generously butter or grease an 8-cup (2-L) baking dish. Drain potatoes and pat dry with paper towels. Overlap a third of potatoes on bottom of dish. Top with a third of onions. Then sprinkle generously with salt, pepper and nutmeg. Cover with a third of sauce. Repeat layers, ending with sauce. Cover and bake in preheated oven for 1 hour. Uncover and continue baking for 30 minutes more or until potatoes are tender when pierced and top is golden.