Forty Roasted Clove Scalloped Potatoes With Mushrooms

Total Time: 1 hr 45 mins Preparation Time: 20 mins Cook Time: 1 hr 25 mins

Ingredients

• 4 whole garlic heads
• 2 teaspoons olive oil
• 2 cups minced shallots
• 1/2 lb sliced mushrooms
• 2 tablespoons good balsamic vinegar
• 2 1/2 cups light cream (or use half&half)
• 2 tablespoons all-purpose flour
• 2 tablespoons chopped fresh thyme
• 1 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 2 lbs russet potatoes, thinly sliced
• cooking spray
• 1/2 cup grated parmesan cheese

Recipe

• 1 preheat oven to 450 degrees f.
• 2 remove papery skins from garlic heads (do not peel or separate cloves). place the heads on a sheet pan, covered with foil and drizzle with olive oil. bake for 40 to 50 minutes; cool 10 minutes. separate cloves; squeeze to extract garlic pulp (you should have about 1/4 cup). discard skins.
• 3 preheat oven to 375 degrees f.
• 4 heat oil in a large nonstick skillet over medium-high heat. add shallots; sauté 3 minutes or until softened. add mushrooms; sauté 5 minutes. stir in vinegar; cook 1 minute or until liquid almost evaporates. remove from heat.
• 5 place cream, garlic pulp, flour, thyme, salt, and pepper in a food processor; process until smooth.
• 6 arrange one-third of potatoes in a 13 x 9-inch baking dish coated with cooking spray. spread half of the shallot/mushroom mixture over potatoes. repeat procedure with remaining potato slices and shallot mixture, ending with potato slices. pour cream mixture evenly over potatoes.
• 7 cover the baking dish and bake for 30 minutes. remove foil; bake, uncovered, 30 minutes. sprinkle with cheese; bake 15 minutes or until cheese is golden. test for doneness by sticking a fork into the casserole. it should sink through easily. let stand 10 minutes before serving.