Prep Time: 20 minutes

Cook Time: 1 hour 20 mins

Serving: 6 – 8

A Word From The Cook

“Pretty fool proof scalloped potatoes.”

Ingredients

• 1/4 cup butter
• 4 cloves garlic (chopped)
• 1/4 cup corn starch
• 1 1/2 tsp fresh Thyme (or 1 tsp dried thyme)
• 1/2 tsp freshly ground pepper
• 2 1/2 cups buttermilk
• 6-7 Yukon gold potatoes (approx. 2 lbs.)
• 1 med Onion (sliced – leave in rounds)
• 1/2 cup Asiago cheese (grated)

Instructions

1. Melt butter in a medium sauce pan.
2. Stir in garlic and saute for 2 minutes
3. Add the corn starch, thyme, pepper and cook for an additional minute (or two)
4. Gradually whisk in the butter milk
5. Continue whisking until boiling and thickened (approx. 8 minutes)
6. Wash and scrub potatoes leaving the skin on
7. Slice potatoes in thin slices, and soak in cold water (while slicing)
8. Oil a baking dish and place 1/3 of the potatoes into an even layer
9. Add the onion rings and cover this with another 1/3 of the potatoes
10. Cover this with the Asiago Cheese
11. Top with last 1/3rd of the potatoes.
12. Pour the buttermilk mixture over the potatoes covering and ensuring that the sauce runs to the bottom of the pan.
13. Cover and back for 1 hour @ 350°.
14. Uncover and continue baking for another 20 minutes until potatoes are browned and most of the liquid is gone.
15. Let set 5 – 10 minutes before serving.