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Friday, July 20, 2018

FONTINA AND CARAMELIZED ONION SCALLOPED POTATOES

                                       







APR 1, 2014
BY: AMANDA BARNIER AND THE TEST KITCHEN
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These layers of tender potatoes, creamy béchamel, and buttery onions will steal the show at any dinner party. You can peel the potatoes in advance; just submerge them in cold water to keep them from browning.

Portion size 10 servings
Credits: Canadian Living Magazine: April 2014

INGREDIENTS
1/3 cup butter
2 sweet onions thinly sliced
1/4 cup all-purpose flour
1 teaspoon chopped fresh rosemary
3/4 teaspoons salt
1/2 teaspoon pepper
2 1/2 cups milk
900 g yellow-fleshed potatoes (about 6), peeled and thinly sliced
2 cups shredded fontina cheese

METHOD
In a large skillet, melt 2 tbsp of the butter over medium heat; cook onions, stirring occasionally, until tender and golden, about 25 minutes. Set aside.

Make-ahead: Refrigerate in airtight container for up to 2 days.

Meanwhile, in a saucepan, melt remaining butter over medium heat; cook flour, rosemary, salt, and pepper, stirring, for 1 minute. Gradually whisk in milk; cook, whisking constantly, just until thickened, about 8 minutes.

Layer one-third of the potatoes in greased 12-cup (3 L) casserole dish; spread half of the onions over top.

Sprinkle with one-third of the cheese. Repeat layers once. Top with remaining potatoes; pour sauce over top, using a knife to lift layers and ease sauce between them. Sprinkle remaining cheese over top.

Cover and bake in 375 F (190 C) oven for 1 hour. Uncover and bake until top is lightly browned and potatoes are tender about 15 minutes. Let stand for 5 minutes before serving.

NUTRITIONAL FACTS
per each of 10 servings: about
Fibre2 gSodium434 mgSugars7 gProtein10 gCalories267.0Total fat15 gPotassium421 mgCholesterol47 mgSaturated fat9 gTotal carbohydrate25 g%RDI
Iron4.0Fibre0.0Folate12.0Sodium0.0Sugars0.0Calcium20.0Protein0.0Calories0.0Total fat0.0Vitamin A16.0Vitamin C13.0Potassium0.0Cholesterol0.0Saturated fat0.0Total carbohydrate0.0

http://www.canadianliving.com/food/recipe/fontina-and-caramelized-onion-scalloped-potatoes

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