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White Wine, Sage Scalloped Potatoes & Carrots

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White Wine, Herb Scalloped Potatoes & Carrots
White Wine, Herb Scalloped Potatoes & Carrots
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Ingredients
  • 2 tbsp butter
  • 2 cloves garlic minced
  • 2 tbsp flour
  • 1/2 cup white wine
  • 2 cups milk
  • 2 leaves sage diced
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1/2 cup Parmesan cheese shredded fresh
  • 2 large Yukon gold potatoes sliced into thin disks using a mandolin if you can- slice right before use.
  • 1/2 onion thinly sliced
  • 2 carrots thin - medium thick sliced on the diagonal
Servings:
Ingredients
  • 2 tbsp butter
  • 2 cloves garlic minced
  • 2 tbsp flour
  • 1/2 cup white wine
  • 2 cups milk
  • 2 leaves sage diced
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1/2 cup Parmesan cheese shredded fresh
  • 2 large Yukon gold potatoes sliced into thin disks using a mandolin if you can- slice right before use.
  • 1/2 onion thinly sliced
  • 2 carrots thin - medium thick sliced on the diagonal
Servings:
Instructions
  1. In a pot, melt the butter over medium heat. Add garlic and flour and stir until it clumps.
  2. Add white wine and stir so the flour clump breaks up a little.
  3. Add milk, sage, salt and pepper and stir and raise heat to medium-high until liquid becomes thick and just starts to boil.
  4. Stir until smooth and take off heat about 30 seconds after it starts to boil. Add the cheese and stir until it becomes smooth and is incorporated. Salt to taste. Cover and set aside.
  5. Preheat oven to 350 degrees.
  6. Grease an 8X8 baking tray and place one layer of the potatoes on the bottom and sprinkle some carrots and onions on top. Cover with a layer of sauce. Repeat until all the potatoes and sauce is used making sure there is at least two layers of potatoes.
  7. Cover with tinfoil and bake for 1 hour. Uncover and continue baking for another half hour. Broil for 3-5 minutes or so to get crispy and golden brown.
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