Scallop Potatoes
Ingredients
- Potatoes - 7 large
- Butter - 3 Tbs. melted
- Flour - 2 Tbs.
- Black Pepper - 1/4 tsp.
- Salt - 1/4 tsp.
- Half and Half - 2 cups
- Milk - 1 cup
- Garlic - 2 cloves, chopped
- Whole Grain Mustard - 2 Tbs.
- Dijon Mustard - 2 Tbs.
- Onion - 1 cup, chopped
Instructions
Prepare sauce as follows: Melt 3 tablespoons of butter in medium size pot, then add 2 tablespoons flour, 1/4 teaspoon pepper and 1/2 teaspoon salt. Cook and stir, then add 2 cups half and half and 1 cup milk, cook and stir until thickened; then add chopped garlic, whole grain mustard, Dijon mustard and chopped onion. Stir and cook about one minute. Slice potatoes very thin. Butter casserole dish; layer half potatoes in casserole dish, then add 1/2 the white sauce. Slice and add a few chunks of butter and then repeat layer. Bake 350°, covered one hour. Bake uncovered 45 minutes. Serve. Refrigerate if serving the next day then leave at room temperature one hour. Cook approximately 1 hour at 250° or until hot.
