Casserole: Scalloped Potato Recipe - ?
Subject: Scalloped Potato Recipe - ?
Newsgroups: rec.food.cooking
From: Hunibal (hunibal_ at hotmail.com)
Date: Sun, 21 Oct 2001 15:30:51 -0400
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Scalloped Potato Recipe?
I am looking for an good recipe for this nice dish, anyone who could help me?--
Cheers ....... _ Hunibal _
From: Jill McQuown
Date: Sun, 21 Oct 2001 14:42:31 -0500
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>Scalloped Potato Recipe?
Yep, I think Mom got this out of the Betty Crocker cookbook in the 1960's. I use it all the time.
Scalloped Potatoes
5-6 medium russet potatoes
3 Tbs. butter
2-3 Tbs. flour
1 tsp. salt
1/4 tsp. pepper
2-1/2 c. milk
1/4 c. minced onion
1 Tbs. butter
Cut potatoes into thin slices to measure about 4 cups. Place in deep pan covered with cold water with a dash of lemon juice to prevent discoloration; set aside.
Heat 3 Tbs. butter in saucepan over low heat until melted. Stir in flour, salt, pepper and cook over low heat, stirring constantly, until mixture is smooth and bubbly. Remove from heat. Stir in milk until incorporated. Return to heat and heat to boiling, stirring constantly; cook and stir 1 minute.
Layer potatoes in a 2 quart casserole lightly buttered, or sprayed with cooking spray. Top the first two layers with minced onion and dot with butter, then spoon over top the white sauce. Pour the white sauce over remaining top layer. Dot top with 1 Tbs. butter. (Sprinkle lightly with breadcrumbs if desired.) Cover and cook at 350 F for 30 minutes; remove lid and cook 50-60 minutes longer until potatoes are tender and top is browned. Let stand 5-10 minutes before serving. Serves 6-8
From: Kendall F. Stratton III (k3 at maine.rr.com)
Date: Sun, 21 Oct 2001 16:04:26 -0400
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>Scalloped Potato Recipe?
Without diggin' through cookbooks and gathering any measuring tools, any good Scalloped Potato recipe would be similiar to:
A bunch of sliced potatoes, barely covered with lightly-salted water, brought to a boil and simmered 'til nice & tender.
Add enough whole milk to just cover the 'taters Add enough roux (thick paste of 50/50 mix of flour/melted butter) and simmer 'til tater mixture is thick & rich. Add some chopped garlic chives & cracked black pepper.
I must be forgetting something... I often do 'til the last minute!
From: greykits at aol.com (karlie)
Date: 21 Oct 2001 20:08:26 GMT
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>I must be forgetting something... I often do 'til the last minute!
Hey, you guys forgot the ham!
From: Billy (wstoneman at icx.net)
Date: Sun, 21 Oct 2001 20:54:49 GMT
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Hunibal wrote:
>Scalloped Potato Recipe?
Title: Myrtlewood Augratin
Categories: side dish
Yield: 6 servings
3 lb potatoes
1 lg onion, thin slice
4 tb flour
1 salt & pepper to taste
10 sl velveeta cheese
1 c heavy cream
Preheat oven to 350F.
Prepare 9 x 13 pan and spray with Pam.
Peel and slice potatoes. Keep submerged in water until ready for use.
Drain excess water from potatoes. Place single layer of potatoes in pan, overlapping. Place single layer of onion rings in pan. Sprinkle with flour, lightly. Place single layer of Velveeta slices. Add salt & pepper to taste. Repeat procedure until all ingredients are used with potatoes on top.
Pour cream over entire dish and bake for 55 minutes or until golden brown.
From: Jill McQuown
Date: Sun, 21 Oct 2001 16:02:47 -0500
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Billy wrote:
> >Scalloped Potato Recipe?
>
> Title: Myrtlewood Augratin
Ahem, Billy, this is au gratin, not scalloped. Although I love au gratin, too!
From: Damaeus (tribalzidane at earthlink.net)
Date: Mon, 22 Oct 2001 02:48:35 GMT
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Jill McQuown posted:
> Ahem, Billy, this is au gratin, not scalloped. Although I love au gratin,
> too!
Speaking of Au Gratin, if you don't mind clogging your arteries for an evening, here's one I made up. It's one I haven't actually configured for online consumption, meaning I don't have exact measurements. I just go by the seat of the pants.
Old Rotten Potatoes
3 pounds potatoes (approximately)
1 cup diced onion
1 stick butter
3 cans Cream of Mushroom
1 pound shredded colby/monterey jack cheese, shredded
3/4 cup milk
chives
diced white or yellow onion
bacon
sour cream
Peel and chop potatoes in any style you like (slices or cubes or even Julienne). Boil potatoes in large pot of water until done. Empty potatoes into a collander and allow them to drain well while you complete the rest of the steps. It's important not to have much water because that will cause the cheese sauce to become rather nasty looking.
In a deep saucepan, heat the stick of butter. When melted, add onions and saute until almost tender and not soggy, unless you like them soggy.
(Optional Step) Empty the three cans of Cream of Mushroom soup into blender with milk and liquify to break up those nasty chunks of mystery mushrooms.
Empty Cream of Mushroom soup into the pan with the onion and butter and add milk if you didn't complete the optional step, and turn heat to medium low. As the soup begins to warm, start adding the shredded cheese and mix often to keep it from sticking to the bottom.
Once the mixture is no longer stringy, pour some cheese mixture into a large serving container, then the potatoes, then the rest of the cheese. Mix well and serve.
The final three ingredients (chives, onion, bacon, sour cream) can be used to garnish and flavor individual dishes.
Most importantly, watch the amounts. As I've said, I have not actually measured how much I use of each ingredient, so these are estimates. Just don't eat this very often unless you want to have a heart attack soon.
From: Billy (wstoneman at icx.net)
Date: Mon, 22 Oct 2001 10:37:23 GMT
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Damaeus wrote:
>Speaking of Au Gratin, if you don't mind clogging your arteries for an
>evening, here's one I made up.
Sounds good but where is the heavy cream? <vbg>
From: Damaeus (tribalzidane at earthlink.net)
Date: Thu, 25 Oct 2001 12:49:02 GMT
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Billy posted:
> Sounds good but where is the heavy cream? <vbg>
Actually we were out of milk once and my roomie wanted some of this stuff. He asked why I couldn't use cream... I said I could, but it would be really rich. He said do it. I did it. I sampled to make sure the taste was right, but I didn't eat any of it. I figure it had enough fat for the whole week.
From: Michael (dog3 at mindspring.com)
Date: Mon, 22 Oct 2001 23:20:08 -0500
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Billy wrote:
: Title: Myrtlewood Augratin
These sound fine Billy but they're au gratin and not scalloped. Thanks for the post anyway. Here's a quick and easy one I use sometimes:
Scalloped Potatoes
4 large potatoes
salt and paprika (your discretion)
4T butter
flour
milk or cream
Peel potatoes and slice into about 1/8 inch slices. Butter a baking dish and put down a layer of potatoes and sprinkle with flour, salt and paprika then dot with about a tablespoon of butter. Repeat until all of the potatoes are used. Cover with milk and/or cream. Bake at 350 for 45 minutes, covered. Uncover and bake another 15 minutes until browned and tender.
Variation: A nice white sauce can be substituted for the milk and/or cream.
From: Alan Zelt (alzelt at worldnet.att.netFINNFAN)
Date: Mon, 22 Oct 2001 06:00:55 GMT
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Hunibal wrote:
> Scalloped Potato Recipe?
I like this one very much.
Gratin Dauphinois, Madame Cartet
Recipe By: Patricia Wells, Bistro Cooking
Serving Size: 6
Categories: Dinner, French, Potatoes
1 garlic clove
2 pounds baking potatoes -- such as russets, peeled,very thinly sliced
1 cup freshly grated French or Swiss Gruyère -- (about 3 ounces) cheese
1 cup crème fraiche or heavy cream
Salt
1. Preheat the oven to 350F
2. Thoroughly rub a shallow, 6 cup porcelain gratin dish with the garlic. Layer half of the potatoes in the dish. Sprinkle with half of the cheese and then half of the crème fraiche. Sprinkle with salt. Add another layer, using the rest of the ingredients.
3. Bake, uncovered, until the gratin is crisp and golden on top, from 50 to 60 minutes. Serve immediately.
NOTES: Madam Cartet's Potato Gratin
There are some recipes one can never have too many of in one's repertoire. And potato gratin is one of them. This is one of the easiest potato gratins I know, cooking in just under one hour, a simple but full-flavored blend of potatoes, fresh cream, garlic, and freshly grated Gruyère cheese. Twice each day, Thérèse Nouaille, of Paris's tiny neighborhood bistro Cartet, prepares this gratin for her steady customers: Make it yourself and you'll understand why they keep coming back!
From: Elisabeth Bouynot (elisabeth at gabuzomeu.net)
Date: Mon, 22 Oct 2001 08:47:22 +0200
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>Gratin Dauphinois, Madame Cartet
>
>1 cup freshly grated French or Swiss Gruyère -- (about 3 ounces) cheese
This is a matter of violent polemics on fr.rec.cooking. According to the purists, if you put cheese in your Gratin Dauphinois, it becomes a Gratin Savoyard. Most recipes will have you cover the potatoes with a mix of cream and milk, plus pepper and nutmeg, then bake slowly for at least an hour, generally more.
Bon appétit,
Elisabeth
From: Alan Zelt (alzelt at worldnet.att.netFINNFAN)
Date: Tue, 23 Oct 2001 00:04:49 GMT
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Elisabeth Bouynot wrote:
> This is a matter of violent polemics on fr.rec.cooking. According to the
> purists, if you put cheese in your Gratin Dauphinois, it becomes a
> Gratin Savoyard.
Well, at least the French are finally concentrating on the important issues of the day. Certainly, the debate over Chirac is merely a warmup to the importance of a gratin.