Scalloped Potatoes With Shallots, Mushrooms, Roasted Garlic, And Thyme

== Description ==
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
This recipe, adapted from Katzen's book Vegetable Heaven, uses roasted garlic rather than cheese to flavor the white sauce.
== Ingredients ==
* 4 whole garlic heads, unpeeled
* 2 teaspoons olive oil
* 2 1/3 cups minced shallots (about 15 medium)
* 3 cups chopped mushrooms (8 ounces)
* 2 tablespoons balsamic vinegar
* 2 1/2 cups 2% reduced-fat milk
* 2 tablespoons all-purpose flour
* 2 tablespoons chopped fresh or 2 teaspoons dried thyme
* 1 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 2 pounds Yukon Gold potatoes, thinly sliced
* Cooking spray
* 1/2 cup (2 ounces) grated Pecorino Romano cheese
== Directions ==
# Preheat oven to 350°.
# Remove white papery skins from garlic heads (do not peel or separate cloves).
# Discard skins.
# Wrap each head separately in foil.
# Bake at 350° for 1 hour; cool 10 minutes.
# Separate cloves, squeeze to extract garlic pulp (you should have about 1/4 cup).
# Preheat oven to 375°.
# Heat oil in a large nonstick skillet over medium-high heat.
# Add shallots, sauté 3 minutes or until softened.
# Add mushrooms; sauté 5 minutes.
# Stir in vinegar; cook 1 minute or until liquid almost evaporates.
# Remove from heat.
# Place garlic pulp, milk, flour, thyme, salt, and pepper in a food processor; process until smooth.
# Arrange one-third of potatoes in a 13 x 9-inch baking dish coated with cooking spray.
# Spread half of shallot mixture over potatoes.
# Repeat procedure with remaining potato slices and shallot mixture, ending with potato slices.
# Pour milk mixture evenly over potatoes.
# Cover with foil; bake at 375° for 30 minutes.
# Remove foil; bake, uncovered, 30 minutes.
# Sprinkle with cheese; bake 15 minutes or until cheese is golden.
# Let stand 10 minutes before serving.
Yield: 8 servings (serving size: 1 cup)
Category:Low-calorie Recipes
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