Scalloped Potatoes

[McSix]

Does anyone have a tried & true recipe for these? I have a bag of russet potatoes and thought it would be fun to try scalloped potatoes. The number of recipes I found when I searched was pretty overwhelming, so if anyone has a recipe they love, I'd appreciate it!

[Andrea_2]

I really like this one that has been posted on the board a few times.

Scalloped Potatoes with Leeks

Recipe By :Sue McDougall
Serving Size : 8 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup unsalted butter
4 cups leeks -- thinly sliced (white and pale green part),
2 cups Gruyere cheese -- grated
2 cups whipping cream
3 large garlic cloves, minced
6 pieces of bacon, diced to 1/4" and cooked until fat is rendered
1/3 cup Parmesan cheese -- freshly grated
4 pounds Russet potatoes -- pared and thinly sliced

Melt butter in a large heavy skillet over medium-high heat, add leeks and stir to coat. Reduce heat to medium-low; cover and cook leeks until tender, about 8 minutes; stirring occasionally. Uncover pan and continue to cook until almost all the liquid is absorbed, about 3 minutes. Season with salt and pepper.

Spray a 9x13x2-inch baking dish with cooking spray. In a small bowl mix garlic with the cream. In layers use 1/2 of the potatoes, all of the leeks, 1/2 gruere, 1/2 cream (with the garlic added to it), 1/2 bacon; repeat with potatoes, gruyere, cream and bacon. Top with Parmesan.

Bake at 375� for 1 hour and 15 minutes. Let stand 15 minutes before serving.

Source:
"The Scottish Kitchen"
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[vbak]

Andrea, I am swooning over this recipe! All of my favorite fats. I will be printing this one for a splurge.

[margeslp]

I like to take this when I am invited to T-day dinner. I do simplify by buying pre-peeled and cut butternut. It has received ribbons at NYS Fair:

Scalloped Potatoes and Butternut Squash

2 pounds butternut squash
Onion salt and freshly ground pepper to taste
3 large Yukon gold potatoes
3 cloves garlic, peeled and minced
1 tsp chopped fresh thyme
About 2 cups heavy cream
1 tsp chopped fresh marjoram
4 ounces Gruyère cheese, coarsely grated
1 tsp chopped fresh sage
buttered Ritz cracker crumbs


1. Preheat the oven to 375°F.
2. Generously butter a 9-by-12-inch gratin dish.
3. Peel the squash and trim the top and bottom. Slice into 1/8-inch-thick
4. Peel the potatoes and cut them into 1/8-inch-thick slices.
5. In a small bowl, combine the thyme, marjoram, and sage.
6. Layer about 1/3 of the squash slices in the gratin dish.
7. Sprinkle with some of the herbs and season with salt and pepper.
8. Layer 1/2 the potato slices over the squash layer.
9. Sprinkle with some of the herbs and 1/2 of the minced garlic,onion salt and pepper.
10. Spread another third of the squash slices on the potatoes. Sprinkle with some of the herbs and season with salt and pepper.
11. Spread the remaining potatoes and ham in another layer over the squash and sprinkle some of the herbs and the rest of the garlic.
12. While firmly pressing down on the squash and potatoes with a large spoon, spatula, or your fingers, slowly pour the cream over the top and down the sides of the dish.
13. Add enough to just barely cover the vegetables when pressed.
14. Cover the dish with foil and bake the gratin for 45 to 50 minutes.
15. Remove the foil and sprinkle with the Gruyère and cracker crumbs.
16. Continue to bake, uncovered, for 25 to 30 minutes, or until the vegetables are tender, the cream is nearly absorbed, and the top of the gratin is lightly browned.

Judges loved the use of Gryuere. It is also a main dish casserole with pieces or slice of ham.

[hAndyman]

I used to leave the scalloped potatoes to my wife as I could never seem to get things right trying to emulate my own mother's "recipe" as I remembered it, as it wasn't something she ever wrote down. I found that making the sauce first ensured my success and made my dw happier as it was one less thing she had to cook... and it means we get to enjoy scalloped potatoes a little more often now.

This is the simple recipe that I use with russet potatoes:

From http://robbiehaf.com/Recipes/C/309.htm

Creamy Scalloped Potatoes

Submitted By : Mary Kolling (Robbie's mom)
Serves : 6
Prep. Time : 2:00

1 med. onion, minced
3 Tbls. butter or margarine
3 Tbls. flour
1 tsp. salt
1/4 tsp. black pepper
2 1/2 cups milk
6 med. potatoes - peeled and sliced
1 Tbls. butter or margarine

-Cook onion in butter until soft.
-Stir in flour, salt, and pepper.
-Stir in milk.
-Simmer until thick, stirring constantly. Remove from heat.
-Lay 1/3 of the potatoes in bottom of casserole dish.
-Pour 1/3 of the hot mixture over potatoes.
-Repeat twice.
-Dot top with butter.
-Bake, covered, in 350º oven for 30 minutes, then uncovered for 60 minutes.

[avariell]

I grew up thinking that scalloped potatoes were thinly sliced potatoes layered with gobs of cheese and cream of mushroom soup To this day, it is still one of my most favorite comfort foods. You can use up whatever cheese you have in your fridge and if you want to make a big dish of it, just thin the soup with a little milk. Grind tons of pepper over the finished dish and it is perfection!

[McSix]

Thank you all. The recipes sound great, and I'm sure I'll try them all. hAndyman, yours is planned for today!

[apple*tart]

Here is a fantastic recipe for Parmesan Scalloped Potatoes from Cook's Illustrated's The Best Light Recipe. They're delicious!!
http://community.cookinglight.com/sh...d.php?t=130724

[KellyD]

Just to offset that great lighter version, here is the easiest and most decadent version on the planet. I add some dried thyme when I make it - but the variations are endless.

Potato Gratin with Gruyère and Crème Fraîche Bon Appétit | November 2002


Just four ingredients add up to a rich and delicious side dish. Once the potatoes are sliced, the gratin comes together quickly and then bakes unattended for about an hour and 15 minutes.

Yield: Makes 8 servings


3 pounds russet potatoes, peeled, cut into 1/8-inch-thick rounds
1 1/2 cups crème fraîche,* stirred to loosen
1 1/2 cups (packed) grated Gruyère cheese (about 6 ounces)

2 tablespoons chopped fresh Italian parsley


Preheat oven to 400°F. Generously butter 13x9x2-inch glass baking dish. Arrange half of potato slices in bottom of prepared dish, overlapping slightly. Sprinkle generously with salt and pepper. Spread half of crème fraîche over potatoes and sprinkle with half of cheese. Top with remaining potatoes, overlapping slightly; sprinkle generously with salt and pepper. Spread with remaining crème fraîche; sprinkle with remaining cheese.

Bake gratin uncovered 30 minutes. Reduce oven temperature to 350°F. Continue to bake gratin until potatoes are tender and top is golden brown, about 45 minutes. Remove from oven; let stand 10 minutes. Sprinkle with parsley and serve.

* Available at some supermarkets. If unavailable, heat 1 1/2 cups whipping cream to lukewarm (85°F). Remove from heat and mix in 3 tablespoons buttermilk. Cover and let stand in warm draft-free area until slightly thickened, 24 to 48 hours, depending on temperature of room. Chill until ready to use.