I'm calling this "blue moon" scalloped potatoes because that is how often I should eat this. Very easy and can be delicious. This is how I make them:
*5-6 large baking potatoes, peeled and sliced (I use a cheap mandoline slicer I got at a trade show years ago - keeps the slices the same width but it isn't essential) *Whipping cream (1/2 litre - maybe a bit more) *Salt and pepper *Shredded gouda or gruyere (I use this but it is optional - you could also use cheddar and I suspect it would be good)
I use a 13x9 inch baking dish or lasagna pan. Place one layer of potatoes in the dish. Salt and pepper. Sprinkle with cheese if using. Repeat until dish is pretty full. Pour cream on top and around - you may need a bit more than 1/2 litre but I try to limit it to that.
Place on a baking sheet (essential as this WILL boil over). Bake at 350 for an hour or until potatoes are tender. Wait for compliments. Don't expect a lot of leftovers but if there are any they are really tasty.
Post by Blossom/Jackie W. on Feb 28, 2013 6:49:14 GMT -5
We make scalloped potatoes so this could be a nice easy switch. The whipping cream though is pretty heavy and rich. I wonder if it could be made with say even 10% cream (like breakfast or coffee cream?)
Also Sue; I've found with scalloped potatoes (I also layer with onion and ham) but I make a quick basic white sauce (no lumps or anything) and pour it over the first layer, then again on the top.
Jackie,, that's probably the same cream sauce that I'm making. So good, isn't it? I use 1/2 stick of butter, 1/4 cp flour, and 2 1/2 cps milk. If anybody wants to know how to make just ask and I'm sure whoever sees it first will provide it.
You know, it's only been a week but I could do with having some more all ready,..
Post by Blossom/Jackie W. on Mar 1, 2013 7:45:50 GMT -5
Yeahp; that sounds like a basic white sauce Sue. The only difference is I use The Becel (olive oil) margarine and a bit of salt and pepper. You can make it thicker or thinner. Works great for any dish i.e. veg, fish etc that requires a sauce.
Mary,, my mom made it both ways. She'd put left over ham roast in for the ham, and then during Lent would use tuna fish on Fri. dinners...not every Fri, though, thank goodness. I prefer it with ham. She didn't use a cream sauce, either, but just sprinkled a bit of flour between the layers and then poured a bit of milk over the whole casserole and dotted with butter. I like my way better. Mom was a great cook but I found some things to improve on.