This is another fond memory from childhood brought back with a touch of my own sensibilities. The amounts in this recipe are per serving in a 4.5 inch round baking dish. If you make a larger volume you will need to add cooking time.
Scalloped Potatoes with Mushroom and Garlic
Per serving:
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- 1 teaspoon finely chopped fresh garlic
- 2/3 cup heavy cream
- 1/3 cup chicken stock
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 white mushroom
- 1 teaspoon chopped chives
- ~1/2 Yukon gold potato (about 120 g)
Melt the butter in a sauce pan over medium heat. Add the garlic and sauté for about one minute. Add the flour and mix to form a roux. Cook the roux for several minutes while stirring constantly.
When the roux begins to darken in colour, add the cream and chicken stock and stir to blend. Add the salt, pepper, and chives. Dial the heat up to medium high and continue to stir while the mixture thickens. When it begins to boil, remove it from the heat and add the mushroom. The mushroom will cook just enough while the sauce cools to give the whole mixture a rich mushroom flavour.
Peel the potato and slice carefully using a mandoline slicer. Put a small ladle full of sauce in the baking dish and add your first layer of potato slices. Add more sauce and continue until the dish is full. Cover the last layer of potato generously. I like to add a final touch of freshly ground black pepper to the top.
Place in a pre-heated oven at 325º F for approximately 50 minutes. Check for doneness by inserting a bamboo skewer. When it passes easily through all the layers of potato, it is ready. Remove from the oven and allow to cool for at least 15 minutes before serving. The inside will be like a volcano.
