Recipe Request

xraytech · Nov 27, 2016

Next Friday I'm having company for dinner.
I'll be serving a baked ham.
What I'm looking for is a good recipe for scalloped or au gratin potatoes to serve alongside the ham

Hope someone has a good recipe to share

Thanks

vacerator · Nov 27, 2016

I make mine

by first making a white sauce, then adding the sliced potatoes to it in a baking dish.
Equal parts of butter and flour, then brown in a sauce pan until golden in color.
The slowly add milk or half and half, about 2 cups per pound of potatoes. Stir until it thickens near the boil point.
You can add bacon, cheese, chives, salt and pepper to taste, nutmeg, etc. to your liking. Even a teaspoon of mustard for tang. Spread the thinly sliced potatoes out evenly in the dish with the sauce. bake at 350 or 400 f. until the potatoes are done, about 45 minutes to an hour.
Traditional recipe's call for layering the slices of butter between layers of potato slices and then sprinkling each layer with flour.
I also use my method for parsnips, carrot and leek gratin. You can change it up many ways.

gyrafoam · Nov 27, 2016

Here's my go to recipe----

I tend to tchotchke-up the potatoes with herbs, so delete what you don't want.

Creamy Herbed Potatoes

4-5 Russets Peeled and THINLY sliced
1/4 stick salted butter
1 Whole Medium Onion Finely Chopped
1 8oz. pkg. Cream Cheese
3/4 Cup Heavy Whipping Cream
1 Cup Half & Half
1 teaspoon each, crushed Rosemary,Parsley, Chives (If you have fresh herbs it makes a tremendous difference in flavor!)
1/2 teaspoon crushed Sage

Pre-Heat Oven to 350 F.

Butter a deep casserole dish.

In a skillet sweat onions in butter.
Add Cream Cheese and stir to melt and blend.
Pour in Cream and Half & Half combine well.
Add Herbs, LOTS of salt and pepper of your choice. (I use cayenne so I don't have black specks all over).

Place potatoes in casserole dish, pour hot skillet mixture over the top. Dust with grated Romano Cheese. Bake 45 min. to 1 hr.

I rarely have any left-over after the guests dive into it, however, if you do, it freezes/microwaves very well.

kenwashesmonday · Nov 27, 2016

We make this one from allrecipies.com. It's simple and delicious. (see link below)

http://allrecipes.com/recipe/15925/creamy-au-gratin-potatoes/

ea56 · Nov 27, 2016

Here's how I make my Au Gratin Potatoes, which my family always called Scalloped Potatoes:

8 to 10 russet potatoes peeled and thinly sliced, about 3 lbs.
1 lb. shredded cheddar cheese, either sharp or med, but Not preshredded, it doesn't taste as good
1/2 cube butter
1/4 cup flour
1 12oz. can evaporated milk, Not fat free (or use 3 cups whole milk)
1 tsp. salt
1/4 tsp ground pepper

Preheat oven to 350 F. Spray 9"X 13" pyrex baking dish with cooking spray, or butter it. In an large microwave safe bowl melt butter on high in microwave for approx.30 sec., add the flour and whisk it in throughly. Return bowl to microwave and nuke for 30 sec. on high. Now pour in the evaporated milk and then fill the can with water and add to bowl. Add the salt and pepper and whisk well. Return the bowl to microwave and nuke on high for 3 mins. Remove bowl, whisk well and return bowl to microwave and nuke for another 3 mins, whisk well again and nuke another 2 to 3 mins., whisk well again. The white sauce should now have thickened and the whisking should have made it lump free. If you prefer standing over a hot stove and stirring constantly, make the white sauce the traditional way, but using the microwave assures no scorching or lumps and frees your hands to be shredding the cheese while the sauce is cooking. This will be a thin white sauce.

Now slice half of the potatoes into the pyrex dish, put half of the shredded cheese evenly over the potatoes and pour evenly over the cheese and potatoes half of the sauce. Repeat with the remaining potaotes, cheese and sauce. Cover loosely with foil sprayed with cooking spray so the cheese won't stick to the foil and bake for about 45 mins covered. Now remove the foil and bake an additional 30 mins. or so, until the potatoes are tender.

I have been making this recipe for over 30 years and it never fails, its very easy and my Mom loved them, and she was the queen of Scalloped Potatoes. I always serve these potatoes with Baked Ham on Easter. There are never any left over.
Eddie

BTW, I make my Mac and Cheese the same way, just substitute 1 lb. of boiled small elbow macaroni for the potatoes and add a dash of cayenne pepper to the white sauce and sprinkle bread crumbs, paprika and parsley flakes over the dish before baking. Also it only needs to bake 30 to 45 mins.[this post was last edited: 11/27/2016-14:28]

panthera · Nov 27, 2016

Julia Child did it well

INGREDIENTS

<ul style="box-sizing: border-box; margin: 0px; padding: 0px; line-height: inherit;">
<li class="ingredient" style="box-sizing: border-box; padding: 0px; margin: 0px 0px 0px 10px; line-height: inherit; list-style: none; background: 0px 0px;">2 lb /1 kg starchy potatoes</li>
<li class="ingredient" style="box-sizing: border-box; padding: 0px; margin: 0px 0px 0px 10px; line-height: inherit; list-style: none; background: 0px 0px;">½ clove unpeeled garlic</li>
<li class="ingredient" style="box-sizing: border-box; padding: 0px; margin: 0px 0px 0px 10px; line-height: inherit; list-style: none; background: 0px 0px;">4 tablespoons butter, chopped into small cubes</li>
<li class="ingredient" style="box-sizing: border-box; padding: 0px; margin: 0px 0px 0px 10px; line-height: inherit; list-style: none; background: 0px 0px;">1 teaspoon salt</li>
<li class="ingredient" style="box-sizing: border-box; padding: 0px; margin: 0px 0px 0px 10px; line-height: inherit; list-style: none; background: 0px 0px;">⅛ teaspoon pepper</li>
<li class="ingredient" style="box-sizing: border-box; padding: 0px; margin: 0px 0px 0px 10px; line-height: inherit; list-style: none; background: 0px 0px;">1½ cups grated gruyere cheese (or tasty or cheddar)</li>
<li class="ingredient" style="box-sizing: border-box; padding: 0px; margin: 0px 0px 0px 10px; line-height: inherit; list-style: none; background: 0px 0px;">1½ cups cream</li>
<li class="ingredient" style="box-sizing: border-box; padding: 0px; margin: 0px 0px 0px 10px; line-height: inherit; list-style: none; background: 0px 0px;">2 tsp thyme leaves (optional - but highly recommended)</li>
</ul>

INSTRUCTIONS

<ol style="box-sizing: border-box; margin: 0px; padding: 0px; line-height: inherit;">
<li class="instruction" style="box-sizing: border-box; padding: 0px; margin: 0px 0px 0px 30px; line-height: inherit; list-style: decimal; background: 0px 0px;">Preheat oven to 350F/180C.</li>
<li class="instruction" style="box-sizing: border-box; padding: 0px; margin: 0px 0px 0px 30px; line-height: inherit; list-style: decimal; background: 0px 0px;">Rub a baking dish or round skillet (square 21 x 21 cm / 8 x 8" or round 23 cm / 9" diameter) with the cut garlic, then smear with 1 tbsp of butter.</li>
<li class="instruction" style="box-sizing: border-box; padding: 0px; margin: 0px 0px 0px 30px; line-height: inherit; list-style: decimal; background: 0px 0px;">Peel the potatoes and slice them ⅛"/3 mm thick. Or use a slicer - makes the job much faster!</li>
<li class="instruction" style="box-sizing: border-box; padding: 0px; margin: 0px 0px 0px 30px; line-height: inherit; list-style: decimal; background: 0px 0px;">Spread ⅓ of the potatoes in the dish, then scatter over ⅓ of the cream, salt, pepper, cheese, thyme and butter.</li>
<li class="instruction" style="box-sizing: border-box; padding: 0px; margin: 0px 0px 0px 30px; line-height: inherit; list-style: decimal; background: 0px 0px;">Repeat for the 2nd and third layer, finishing with the cheese.</li>
<li class="instruction" style="box-sizing: border-box; padding: 0px; margin: 0px 0px 0px 30px; line-height: inherit; list-style: decimal; background: 0px 0px;">Cover with lid or foil, and bake for 1 hour to 1 hr 15 min or until the potatoes are soft (use a knife to test), then remove the foil and bake for a further 10 until the top is bubbly and golden. Rest for 10 minutes before serving.</li>
</ol>

I use more garlic. It may be sacrilege, but Velveeta works really well in this, too. Cooking times vary wildly. Potatoes need to be starchy, not potato salad-y.

jamiel · Nov 27, 2016

Second for Julia's recipe...grew up on them. Velveeta would probably work well, but I really love the swiss/gruyere flavor. My mom had a Fire King dish in which she would make them. She never bothered with cream--just the milk in the refrigerator was what she used (I'll bet evaporated milk would be good too).

countryguy · Nov 27, 2016

I went to a friends for a turkey dinner yesterday and was asked to bring scalloped potatoes which everyone always seems to like.

1. cut a garlic clove in half and rub the sides/bottom of a casserole dish or 9x13 pan. Spray the dish with Pam.
2. Thinly slice the potatoes of your choice and coursely chop 1 onion
3. Put a layer of potatoes in the casserole dish, sprinkle some onion on top, drizzle some melted butter or margarine and salt and pepper. Grate cheddar cheese on top. The amount of cheese and onion is to your liking
4. Repeat step 3 for another layer.
5. Pour milk over everything
6. Cover and cook at 350 deg. for about 1 hour. Remove the cover for the last 1/2 hour so that the top will brown.

xraytech · Nov 30, 2016

Well I think I'm going to try out the Creamy Herbed potatoes, as I love the fresh herbs, especially the Rosemary and the cream cheese.

The others sound good too and will be used later

norgeway · Nov 30, 2016

Also

My Pineapple casserole I served at the Wash In is great with a ham
2 20 oz cans pineapple chunks drained
6 TBSP flour
1 cup brown sugar
2 cups shredded cheddar cheese
Mix well, pour into a greased 9 inch dish,
Top with 1 sleeve of crushed Ritz crackers and 1 stick of melted butter, bake at 350 for about 30 to 40 minutes.

frigilux · Dec 1, 2016

This one is very popular at pot-lucks; great with ham.

Damn Good Hashbrown Casserole

1 30-oz. bag frozen shredded has browns, thawed
3/4 teaspoon salt
1/2 teaspoon pepper
2 tablespoons dried minced onion
1/4 teaspoon garlic powder
2 cups sour cream
8 tablespoons butter, melted
1 10.5-oz. can condensed cream of chicken soup, undiluted
2 cups shredded cheddar cheese
TOPPING: (Optional)
2-1/2 cups corn flakes, crushed
5 tablespoons butter, melted

1. Combine casserole ingredients. Spread in greased 13 x 9 baking dish. Bake, covered with foil, for 50 minutes at 350 degrees.

2. Combine topping ingredients. Remove casserole from oven and sprinkle topping evenly over potatoes. Return to oven, uncovered, for additional 10-20 minutes or until hot and bubbly.

frigilux · Dec 1, 2016

This one came from a family friend in 1974. It's my absolute favorite scalloped potato recipe, using baked potatoes, which you let cool, then peel. It also has hard-boiled egg in it, which is a really nice touch.

SCALLOPED POTATOES

5 cups baked, peeled and sliced russet potatoes
4 eggs, hard-boiled, peeled and roughly chopped
SAUCE:
4 tablespoons butter
3 tablespoons flour
1-1/2 cups milk (I use whole)
1/2 cup shredded cheddar cheese
1/2 teaspoon garlic powder
1-1/2 teaspoons salt
1/4 teaspoon pepper

1. Adjust oven rack to middle position. Preheat oven to 400 degrees. Grease a 13" x 9" baking dish.

2. Layer sliced potatoes and eggs evenly over bottom of prepared baking dish. Set aside.

3. Make sauce: Melt buter in medium saucepan. Whisk in flour and cook for 1 minute.

4. Pour milk into saucepan and whisk until mixture comes to a boil. Add garlic powder, salt, pepper and shredded cheese. Whisk until melted.

5. Pour sauce over potatoes and bake, uncovered, for 25-35 minutes or until heated through.

polkanut · Dec 1, 2016

This is the version of the traditional hash brown casserole that our family makes. I like the fact that this recipe calls for 2 cans of soup in addition to the 8 ounces of sour cream. It is very moist, and reheats especially well.

2lbs. frozen hash browns
6 tbsp. butter or oleo
1/2 cup chopped onion
8oz. shredded Cheddar cheese
1/2 tsp. garlic powder
2 cans cream of chicken soup, undiluted
8oz. sour cream
Topping:
2 cups corn flake crumbs
6 tbsp. melted butter or oleo

Mix all ingredients, except topping in a large bowl. Spread potato mixture in a greased 9x13 inch pan. Sprinkle topping mixture over potatoes. Bake @ 350 degrees for 1 hour and 15 minutes. Can be made a day ahead, and stored overnight in the refrigerator.

Recipe Request

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