Hoodone
01-16-2005, 07:38 PM
This recipe was in the Calgary Herald last week. I believe they said it was originally from Canadian Living Magazine. Since most of you are not Canadian, or subscribers to the magazine, I thought I'd share.
I used 2% milk, left out the garlic, used thyme, and used Yukon golds. I did use all the butter, but you could probably reduce it without sacrificing too much flavor. Because I am white sauce impaired, I melted the butter, then whisked the flour and milk together before adding it to the butter. Mine just about overflowed a 2 quart casserole. You could probably use a 9x13.
We really like these potatoes and they are even good as leftovers.
The Best Scalloped Potatoes
6 Yukon gold or russet potatoes (2 lbs)
1 small or medium onion, sliced thin
For the sauce:
¼ cup butter
½ tsp minced garlic (optional)
¼ cup all-purpose flour
1 tsp salt
½ tsp pepper
½ tsp dried thyme or marjoram
2 ½ cups milk
To make the sauce, in a saucepan melt butter over medium heat. Add garlic (if using), flour, salt, pepper and thyme; cook, stirring, 1 minute. Gradually whisk in milk; cook, whisking constantly, 5 to 8 minutes, or until boiling and thickened. Set aside.
Peel and thinly slice potatoes, about 1/8-inch thick. Arrange one-third in a greased 8-inch square baking dish or casserole; spread half the onion over top. Repeat layers. Arrange remaining potatoes over top. Pour sauce over top.
Cover and bake in a preheated oven at 350° F for 1 hour. Uncover and bake 30 minutes longer or until lightly browned and potatoes are tender. Let stand 5 minutes before serving. Serves 6.
I used 2% milk, left out the garlic, used thyme, and used Yukon golds. I did use all the butter, but you could probably reduce it without sacrificing too much flavor. Because I am white sauce impaired, I melted the butter, then whisked the flour and milk together before adding it to the butter. Mine just about overflowed a 2 quart casserole. You could probably use a 9x13.
We really like these potatoes and they are even good as leftovers.
The Best Scalloped Potatoes
6 Yukon gold or russet potatoes (2 lbs)
1 small or medium onion, sliced thin
For the sauce:
¼ cup butter
½ tsp minced garlic (optional)
¼ cup all-purpose flour
1 tsp salt
½ tsp pepper
½ tsp dried thyme or marjoram
2 ½ cups milk
To make the sauce, in a saucepan melt butter over medium heat. Add garlic (if using), flour, salt, pepper and thyme; cook, stirring, 1 minute. Gradually whisk in milk; cook, whisking constantly, 5 to 8 minutes, or until boiling and thickened. Set aside.
Peel and thinly slice potatoes, about 1/8-inch thick. Arrange one-third in a greased 8-inch square baking dish or casserole; spread half the onion over top. Repeat layers. Arrange remaining potatoes over top. Pour sauce over top.
Cover and bake in a preheated oven at 350° F for 1 hour. Uncover and bake 30 minutes longer or until lightly browned and potatoes are tender. Let stand 5 minutes before serving. Serves 6.