Scalloped Potatoes

Ingredients

• Potato

  Flesh and skin, raw

  6 Potato medium or 1.28kg

• Onions

  Raw

  1 large or 150g

• Garlic

  Raw

  2 cloves, minced or 6g

• Wheat flour

  White, all-purpose, unenriched

  ¼ cup or 31g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  2 cup or 488g

• Vegetable Broth

  From bouillons. Low sodium

  1 cup or 240g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ½ tsp or 1g

• Butter

  Unsalted

  4 tbsp or 57g

Directions

1. Preheat the oven to 350°F. Grease a 9 x 13-inch baking dish and set aside.
2. Slice the potatoes into 1/8-inch pieces. Finely chop the onion and mince the garlic.
3. Heat a saucepan over medium heat and add the butter. Once melted, add the onions and garlic and cook until softened. Stir in the flour and cook for another two minutes.
4. Reduce heat to low, then slowly whisk in the milk and vegetable broth. Bring to a boil, add salt and pepper, and continue to boil until thickened. Remove from heat.
5. Layer a third of the sliced potatoes in the baking dish, season with salt and pepper, and pour a third of the cream sauce on top. Repeat layers, ending with sauce. Cover with foil and bake for 45 minutes.
6. Remove the foil and bake for an additional 35 minutes. Broil for 3-4 minutes at the end.
7. Remove from oven, let sit for five minutes, then slice and serve.