It's that time of the month again for The Secret Recipe club! I was super excited when I received my assignment this month...Get Healthy with Heather! Heather received my blog as her first assignment when she joined the SRC. She made my cream cheese, feta and cranberry roll-ups with a little bit of a twist. I'm glad I'm able to return the favor and make one of her recipes. I had a tough time chosing what to make but decided on her recipe for Green Onion Scalloped Red Potatoes.
I'm not a huge fan of scalloped potatoes but my husband is. I think in our 11 years together, I've never made him scalloped potatoes, so needless to say when he saw these on the menu, he was excited! The recipe was super simple and used ingredients I had on hand. The potatoes turned out good, except the milk never really thickened up. I'm thinking it might have been because I used skim milk but I'm definitely going to be making this recipe again and figuring out why the milk didn't thicken. It was still tasty!
1/2 tsp olive oil
1 small onion, finely diced
2 large cloves garlic, minced
4-5 red potatoes
3 Tbsp flour
1 Tbsp unsalted butter
salt & pepper
1 to 1 1/2 cups milk
1/2 cup green onions, chopped
Preheat oven to 375 degrees. Coat a 2 quart casserole dish with nonstick cooking spray and set aside. In a medium saucepan, heat the olive oil over medium-low heat. Saute the onions and garlic until softened but not brown.
Slide the potatoes into 1/4 inch thick rounds and cut the butter into very small pieces. Arrange 1/4 of the potato slices on the bottom of the prepared dish. Top with 1/3 of the sauted onions, 1 tablespoon of flour and a few pieces of butter. Repeat this process 2 more times. Finally, top with the remaining 1/4 of the potato slices. Season generously with salt and pepper and the last few pieces of butter. Carefully pour the milk into the dish making sure not to distrub the potato layers. Fill the casserole dish to just under the top layer of potatoes; you may need more or less milk. Top the casserole with the chopped green onions.
Bake uncovered for 1 hour or until the potatoes are fully cooked. Let the casserole sit for about 15 minutes for the sauce to thicken before serving.
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