Momentum - Business to Business Online Magazine MOMENTUM December 2019 | Page 12

COOKING CORNER
A Recipe
FROM JANE MCFADDIN
Getting ready for the Holidays?
CHEESE SCALLOPED POTATOES
INSTRUCTIONS
Preheat oven to 400°.
INGREDIENTS
6 Slices bacon chopped into 1” pieces
3 Tbs butter
3 Garlic cloves, minced
3 Tbs all purpose flour
1 Cup low sodium chicken broth
2 Cups heavy cream
2 Lbs. russet potatoes, rinsed and scrubbed
clean
2 Cups shredded cheddar cheese
¼ Cup finely chopped chives
Kosher salt
Ground Black Pepper
In large skillet over medium heat, cook bacon
until crispy, drain on paper towels.
In another large skillet over medium heat, melt
butter. Add garlic and cook until fragrant,
about 1 minute. Stir in flour and cook for
another minute. Whisk in cream and chicken
broth and season with salt and pepper.
Simmer until thickened slightly, about 5
minutes. Remove from heat.
Peel potatoes and thinly slice each crosswise
into thin coins.
Spoon a thin layer of sauce into bottom of
a large casserole dish. Add a single layer of
potatoes on top. Spoon more sauce over the
potatoes and top with cheese and bacon.
Repeat 3 to 4 times or until the casserole dish is
mostly full.
Bake until the sauce is bubbly and potatoes are
very tender about 1 hour 15 minutes.
Let rest for at least 15 minutes before serving.
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MOMENTUM