Scalloped Potatoes

1 T.butter
2 cups chopped shallots
2 garlic cloves, minced
2 pounds your favorite potatoes, peeled and cut into 1/8-inch slices
Cooking spray
1 2/3 cups milk
3/4 tsp salt
1/4 tsp ground white pepper
1/8 tsp ground nutmeg
1 large egg, lightly beaten
2 T. grated Parmesan cheese

Melt butter in a medium saucepan over medium heat. Add shallots and garlic; stir well. Cover and cook 5 minutes or until the shallots are tender. Remove from heat; set aside.

Arrange one-third of potato slices in an 11 x 7-inch baking dish coated with cooking spray; top with half of shallot mixture. Repeat layers, ending with potato slices.

Combine milk, salt, pepper, nutmeg, and egg in a bowl; stir well with a wire whisk. Pour over potato mixture. Bake, uncovered, at 425° for 30 minutes. Sprinkle cheese over potato mixture, and bake for an additional 15 minutes or until browned.

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