Dijon and Parmesan Scalloped Potatoes
This recipe is a modern twist on an old classic. It was inspired by a sauce I usually make to go with with a grilled pork tenderloin. These savory and tangy potatoes pair perfecting with fish or pork.
Dijon and Parmesan Scalloped Potatoes
2 Tablespoons butter
2 Tablespoons flour
2 Tablespoons whole grain Dijon mustard
1 Tablespoon Grey Poupon Dijon mustard
1 Cup skim milk
1/4 Cup white wine
1 Cup grated Parmesan cheese
2 Teaspoons chopped chives
3 Cups (3 potatoes) Yukon Gold potatoes, peeled and sliced thin via a mandoline
Salt and pepper to taste
Cooking spray
Preheat oven to 350 degrees and spray a shallow ceramic dish ( this is a 8 1/2 inch dish) with cooking spray. Place sliced potatoes on a plate and spray them lightly with cooking spray before you stack them (this will keep the potatoes from sticking together). Cover with a damp paper towel and heat in the microwave for 4 minutes. Meanwhile, melt butter in a sauce pan, and add flour. Stir for one minute and then add both mustards and incorporate into a paste. Add milk and wine all at once. Whisk on low heat until the sauce thickens, about 5 minutes. While potatoes are still warm, create a bottom layer with half the potatoes. Pour half the mustard mixture on the potatoes, season with salt and pepper. Add half the chives and half the cheese. Repeat to create a top layer. Cover with foil and bake for 30 minutes. After 30 minutes, remove foil and bake uncovered for another 30 minutes until golden and bubbly. Let the potatoes set up for 10 minutes. Serve warm.
Makes 4-6 Servings
Dijon and Parmesan Scalloped Potatoes
2 Tablespoons butter
2 Tablespoons flour
2 Tablespoons whole grain Dijon mustard
1 Tablespoon Grey Poupon Dijon mustard
1 Cup skim milk
1/4 Cup white wine
1 Cup grated Parmesan cheese
2 Teaspoons chopped chives
3 Cups (3 potatoes) Yukon Gold potatoes, peeled and sliced thin via a mandoline
Salt and pepper to taste
Cooking spray
Preheat oven to 350 degrees and spray a shallow ceramic dish ( this is a 8 1/2 inch dish) with cooking spray. Place sliced potatoes on a plate and spray them lightly with cooking spray before you stack them (this will keep the potatoes from sticking together). Cover with a damp paper towel and heat in the microwave for 4 minutes. Meanwhile, melt butter in a sauce pan, and add flour. Stir for one minute and then add both mustards and incorporate into a paste. Add milk and wine all at once. Whisk on low heat until the sauce thickens, about 5 minutes. While potatoes are still warm, create a bottom layer with half the potatoes. Pour half the mustard mixture on the potatoes, season with salt and pepper. Add half the chives and half the cheese. Repeat to create a top layer. Cover with foil and bake for 30 minutes. After 30 minutes, remove foil and bake uncovered for another 30 minutes until golden and bubbly. Let the potatoes set up for 10 minutes. Serve warm.
Makes 4-6 Servings
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