Scalloped Potato Recipe Biography
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There are many ways to make delicious scalloped potatoes. For this version, I consulted several books—Kitchen Sense, two James Beards, and the Joy of Cooking. Basically you layer thinly sliced potatoes with any number of extras—cheese, onions, parsley—add milk or cream, and bake. The potatoes absorb the liquid as they cook, the cheese melts, the top gets browned.
One tip: use a shallow casserole dish. The one I used here ended up stacking the potatoes a little too high and I had to add a half hour or so to the cooking time. What you don’t want is crispy browned on top and not-cooked-enough potatoes inside. If you need a faster cooking time, Joy of Cooking recommends parboiling the potatoes first for a few minutes.
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Recipes Scalloped Potatoes
Tags: Side Dishes, My Family Recipe Rocks
Slice The Potatoes, Not Your Finger
Servings: 12
Difficulty: Easy
Time: 3 hours
Ingredients
2.5 pounds of russet potatoes
1 large yellow onion
1 cup milk
1 cup heavy cream
3/4 cup flour
1 1/2 teaspoons of salt
1 1/2 teaspoons of pepper
1 cup sour cream
5 cups grated cheddar cheese (divided)
Directions
Rinse and scrub about potatoes until clean.
Prepare a large bowl by filling with cold water and a couple of teaspoons of salt. Set aside.
Cut potatoes in quarters along the length of the potato. Cut out any undesirable spots. Using a mandolin or the quicker and easier food processor, slice potatoes thinly. Place slices into cold salt water after each potato to prevent browning. Slice yellow onion thinly and place into a very large separate bowl.
Preheat oven to 350F.
Pour milk and heavy whipping cream into a medium bowl. Whisk flour into cream mixture. Add salt and pepper and whisk again. Drain water from potatoes.
Next, place sliced potatoes, cream mixture. Add sour cream and 3 cups of grated cheddar cheese into the large bowl with onions. Using hands, combine all of these ingredients very well.
Prepare baking dish (size 9 x 13 inches or comparable) by spraying with non-stick spray or smearing well with butter.
Place a layer of potato mixture into baking dish. Then, from the remaining 2 cups of cheddar, place a layer of cheddar cheese. Make about 3 layers total with cheese between each layer then pour any remaining cream mixture over potatoes.
Finally, layer top with remaining cheese. Loosely cover potatoes with foil for the first 1-1/2 hours of baking so the top layer doesn't over bake. Remove foil after 1 1/2 hours. Bake for about two hours total or until a fork poked into middle of potatoes comes out easily.
It's a good idea to put a baking sheet on the oven shelf underneath your scalloped potatoes in case they overflow.
For a fancier flavor, you can add some Gruyere or Comte cheeses in place of some of the cheddar, 1/4 cup of white wine in place of 1/4 cup of the milk, or add freshly chopped herbs or ham.
Serve while steamy hot.
Thinly sliced potatoes and onions are baked in a rich cream sauce in this classic crowd-pleaser from Canada's Prince Edward Island.
Ingredients
4 tbsp. unsalted butter, plus more for greasing
3 cloves garlic, finely chopped
1 medium yellow onion, thinly sliced
¼ cup flour
1½ cups heavy cream
½ cup milk
3 tbsp. finely chopped thyme
Kosher salt and freshly ground black pepper, to taste
2½ lb. Yukon gold potatoes, peeled and very thinly sliced
¼ tsp. paprika
Instructions
Heat oven to 350°. Grease an 8" square baking dish with butter; set aside. Melt butter in a 6-qt. saucepan over medium-high heat. Add garlic and onion; cook, stirring occasionally, until golden, 8–10 minutes. Add flour; cook, stirring, until smooth, 2 minutes. Add cream, milk, thyme, salt, and pepper; bring to a boil. Add potatoes; cook, stirring occasionally, until potatoes are just tender, 8–10 minutes. Transfer mixture to prepared baking dish. Using a spoon, press mixture down; sprinkle with paprika. Bake until golden brown and a knife inserted into middle of potatoes slides in easily, about 40 minutes.
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