Scalloped Potatoes is an easy dish to make successfully. This recipe is less rich than traditional recipes, and uses a subtle blend of spices Kima Masala that will give a soft accent to this classic dish. Scalloped Potatoes are excellent to accompany a meat dish, but also very good as a principle dish accompanied by a crunchy salad. This recipe yields 4 to 6 meals, or 8 to 12 side dishes.

 

INGREDIENTS 

 

* one garlic clove cut in half

* 2.5 ml (1/2 teaspoon) of vegetable oil (canola)

* 6 to 9 potatoes, peeled and sliced thinly (2 mm) (1/16¨)

* 1.25 ml (1/4 teaspoon) of Kima Masala by ohmasala.com

* one beaten egg

* 120 ml (1/2 cup) of plain yogurt (2% m.f.)

* 120 ml (1/2 cup) of milk lait (2% m.f.)

* 240 ml (1 cup) of shredded cheese (emmental and/or gruyère)

* 1.25 ml (1/4 teaspoon) of salt                                                                    

 

PROCEDURE

 

* Preheat oven to 325 *F.

* Rub a pyrex dish (23 cm x 30 cm) (9¨ x 12¨) with the pieces of garlic, then with the oil.

* Layer one third of the potatoes in the dish by overlapping them halfway.

* Sprinkle with one third of the cheese.

* Repeat this twice to creat three layers, but do not add the last layer of cheese yet.

* Beat together the egg, the yogurt, the milk, the salt and the Kima Masala

* Pour the mixture into the dish, over the layered potatoes.

* Then add the last layer of cheese.

* Place in the center of the oven and cook for 45 to 60 minutes, until a fork can pass through the three layers easily. If the potatoes are cooked enough, but the top is not golden brown, brown it on BROIL for a few minutes.

* Be careful not to overcook the Scalloped Potatoes. It should remain humid.

* If you cook this dish in advance, cover it with aluminium foil once it is cooked. Also keep it covered to reheat it in the oven (325 *F).

 

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