This delicious recipe is irresistible, it can make you lighter with a few simple adjustments, and it is loved by children and adults.
Potato scallops are one of the “appetizers” foods served as a side dish on your trip, or as an item at dinner.
It is a classic recipe and is lighter with milk instead of heavy cream, with garlic, parmesan cheese, cheddar cheese, and chicken nuggets.
3 tablespoons butter
1 small onion, peeled and thinly sliced
4 large garlic cloves, chopped
3 tablespoons all-purpose flour
1 cup boiled chicken, cut into small pieces
2 cups of milk
1 teaspoon of salt
1/2 teaspoon black pepper
2 teaspoons fresh thyme leaves
1/2 KG of potatoes, cut into slices after peeling them
1 1/2 cups cheddar cheese
1/2 cup Parmesan cheese
How to prepare:
Preheat the oven to 400 degrees Fahrenheit.
Put the butter in a large saucepan over medium heat until it melts, then add the onion for 4-5 minutes until it becomes soft and translucent.
Add the garlic for 1-2 minutes, until fragrant, then add the flour until it is evenly combined for a minute.
Put the milk, salt, pepper, and a teaspoon of thyme, and continue cooking for an additional 1-2 minutes until the mixture thickens, then remove from heat and set aside.
At the same time, spray your favorite cooking oil on the potato slices, put half the amount in a tray, then add the boiled chicken pieces with a layer of creamy mixture, with a cup of grated cheddar cheese, and Parmesan cheese.
Then add the rest of the potato slices, the remaining half of the cream sauce, and 1/2 cup of the remaining cheddar cheese.
Cover the tray with aluminum foil and bake for 30 minutes, then uncover the face for 25-30 minutes, until the potatoes are soft.
Sprinkle the rest of the thyme on top of the tray, and serve warm.