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2 tbsp butter
1 large crushed garlic clove
2 tbsp all-purpose flour
2 1/2 cups 10% cream
1 1/2 cups grated Swiss
1/2 fresh lemon
8 medium potatoes
6 whole green onions, sliced
generous pinch salt
generous pinch pepper
generous pinch freshly grated nutmeg
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.
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.
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.
Calories 341, Protein 11.2g, Carbohydrates 36g, Fat 17.5g, Fibre 0.2g.
There's a beautiful harmony about the way all these ingredients work together to create the best scalloped potatoes we've ever had.