Scalloped Potatoes
May 01 '07
The Bottom Line Making homemade scalloped potatoes from scratch really is easy, and worth the effort! I only wish I could eat these more than once or twice a year without feeling guilty!
Scalloped Potatoes
For me, this is the most comforting of comfort foods. I have many fond memories of my mom making a huge casserole dish of these scalloped potatoes, often served alongside (or cubed up in the dish) ham. This is a very simple—but not quick—dish to prepare. For those who thought scalloped potatoes only came from a box, please, give homemade a try!
Please note: I do most of my cooking by feel and taste, so amounts given are approximate.
Ingredients:
4-6 medium-large potatoes (Yukon Golds are especially good)
1 small onion (optional)
4 T butter
4 T flour
1 quart of whole milk
Nutmeg
Salt and pepper
Procedure:
First, wash and peel (if desired—for this dish I usually do) potatoes. Slice them into thin rounds. If using onion, also slice into thin rounds, approximately the same thickness as the potatoes. Place sliced potatoes fully submerged in cold water to avoid discoloration while the sauce is being made.
Next, melt butter in a medium saucepan over medium-low heat. Once butter is melted, add equal part flour to the melted butter and whisk until a paste forms. Allow this mixture to cook for just a minute or two. This is your basic roux, which is the base for most white sauces.
Once you have your roux formed, slowly add the milk, beginning with about a cup of milk. Whisk the milk into the roux; if the mixture is too thick, add more milk, always erring on the side of conservative, and whisking after each addition. You probably will not use a whole quart of milk! If the mixture seems too thin, do not despair—it will continue to thicken as it cooks.
When the white sauce is at a consistency that you like (should be thick enough to coat the back of a spoon—nappé, as the French call it), season to taste with salt, pepper, and the tiniest bit of nutmeg. Be careful not to overdo the nutmeg, or your sauce will taste like cookies!
Drain the potatoes and onion and layer them in a baking dish. Pour the white sauce over the potatoes and onions and bake, uncovered, in a 350 degree oven for about an hour. Check your potatoes; if they are browning too much, cover them. I would check around 45 minutes to see if the potatoes are fork-tender yet, as well.
Sorry if these are wordy directions. I hope you try it and enjoy!
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age6racer
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Member: Becky
Location: Albany, NY
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Life's no story book.
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