Friday philosophy. :)
Crème fraîche gives these scalloped potatoes a silken texture and keeps the rich cream sauce from separating. Hints of thyme, garlic and mace make this dish as delicious to eat as it is to look at.
Scalloped Potatoes With Crème Fraîche
2 cloves garlic
3 tablespoons unsalted butter
3 pounds waxy potatoes (such as Yukon gold), peeled
3 cups half-and-half
1/2 cup crème fraîche
2 tablespoons all-purpose flour
2 teaspoons chopped fresh thyme
1/8 teaspoon ground mace
Kosher salt and freshly ground pepper
1/4 cup chopped chives
1. Preheat oven to 350℉. Rub the garlic all over the inside of a 3-quart baking dish. Mince the garlic and set aside. Grease the baking dish with about 1/2 tablespoon butter.
3. Slice the potatoes thinly. Combine in a large saucepan with the minced garlic, the remaining 2 1/2 tablespoons butter, the half-and-half, crème fraîche, flour, thyme, mace, 2 teaspoons salt, and pepper to taste. Bring to a boil over medium-high heat and cook, stirring, until the mixture thickens slightly, 1 to 2 minutes. Stir in the chives and transfer the mixture to the prepared baking dish, shaking it to distribute the potatoes evenly.
4. Bake, uncovered, until the potatoes are fork-tender, about 1 hour 5 minutes, occasionally spooning some of the liquid over the top.
5. Let cool 10 minutes before serving.
Recipe from Food Network Magazine
We are not coach potatoes, are we? (Well, maybe while watching all those goodies on Netflix).
No, we are going to bust a little rug by dancing around to this quiet little pop tune. It’s new from Montreal-based band The Franklin Electric.
Check out The Franklin Electric on the band’s Website where you can buy their music. You can learn of upcoming world tour dates on Facebook.