Scalloped Potatoes

[sudsmaster]

Botany of Desire

Yes, I caught the PBS series on that... even recorded it to DVD (which is around here somewhere). Like other such programs, excellent production values and content.

Another interesting program dealt with the issues surrounding our domesticated farm animals. We have domesticated a surprisingly few of them - what comes to mind is cow, chicken, lamb, goat, pig, duck, goose. It's debatable whether the camel and llama are fully domesticated. In any case, the show dealt with the health and cultural issues surround this limited repertoire of protein-providing domesticated fauna. Fascinating.

As far as scalloped potatoes go... have only had them at pot-lucks, etc. Sometimes good, sometimes rather forgettable. The calorific nature of them makes me hesitate to try making them at home. Too tempting.

 

[appnut]

I"m with Rich, the calories. Cooked potatoes just odn't freeze well is my experience, that's why I don't eat potatoes much. Because of the nutrients, I'd probably not peel the potatoes before slicing.

 

[panthera]

"and pray to the God of clean ovens the whole mess does

out the house.

Which I managed to do the last time I made Kartoffeln au Gratin.

But, heh, that's what easy-off is for.

Thanks for the tip, Kelly - I would have never thought of it. I'll give it a try.

 

[perc-o-prince]

When I do "scalloped" potatoes, it's usually as a main dish to use up ham from a previous dinner. Leave the ham out if you want it as a side dish.

Take whatever baking vessel you're using (I never use a shallow dish for these) and fill it with whole potatoes. Not past the top, however. That's about how many potatoes you'll need. For every 3-4 large taters, use one large onion.

Slice all but one of the potatoes (in case you don't need it) and the onion about 1/8" thick. Spray or butter your baking dish. Start by layering potatoes in the bottom. If you've used about 1/4 of the potatoes, layer about 1/3 of the onion on top of them. The idea is to start and end with potato. On top of the onion, sprinkle about 1 heaping tbsp AP flour, salt/pepper to taste, a tiny bit of freshly-ground nutmeg, some leftover ham that's been cubed, and dot with butter (maybe 1-2 tbsp). Repeat process until the dish is about 1/2" from the top, with potatoes as the top layer. Pour about 1/2c milk in for every tbsp of flour you used, pouring it all over the top of the potatoes to let it dribble in. Top w/ some breadcrumb or grated cheese if you like, cover, and bake at 350F for about 1 hour. Have a look about 1/2 hour in to be sure the liquid is bubbling a bit. If it's a little dry, pour a little room temp (not cold!) chicken stock down one side, maybe 1/2c or so.

After an hour, the whole thing should be gently bubbling and making its own sauce. The potatoes should be done (poke down the center with the tip of a paring knife). Uncover and bake until the top is browned and the sauce a little thicker.

When you take this out, it's best to let it sit for 5 minutes or so to allow the sauce to set a bit. To serve, plunge down through the layers with a serving spoon like you would a souffle, and plate the scoop of goodness.

Sometimes I use a little granulated garlic for seasoning, and/or throw some parsley in there. Use what you like! I don't use the salt myself, but included it as most people do.

OK, now I want some! Too bad I made a big pot of spare ribs and sauerkraut yesterday, and the leftovers will be even better tonight!

Chuck

 

[toggleswitch2]

oh Chuck my ......... is watering and getting all moist.

Let's say mouth / palate.

 

[polkanut]

My mother-in-law's recipe...

is very similar to Chuck's. Chopped parsley and onion to taste, 1 cup milk, 1 cup half&half, bring to a boil, add 1 can undiluted cream of chicken soup. Stir while heating, add 1/4 cup butter, and stir until melted. Pour over raw sliced potatoes, and ham which have been placed in a deep, well greased roasting pan. Bake uncovered for 2 hrs. @ 350 degrees, or until potatoes are tender, and everything is well heated through.

*ADD NO SALT!