Casserole: Great Recipe for Scalloped Potatoes
Subject: Great Recipe for Scalloped Potatoes
Newsgroups: rec.food.cooking
From: greeneyedgirl2 at webtv.net
Date: Thu, 20 Jun 2002 14:58:18 -0500 (CDT)
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This is my first post here and was helping you could give some ideas... I need a great recipe for scalloped potatoes... thanks in advance for all the help
From: Priscilla H. Ballou (phballou at bu.edu)
Date: Thu, 20 Jun 2002 20:40:16 GMT
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Scalloped potatoes are easy peasy.
Take a casserole dish. Take a buncha potatoes -- russets or yukon golds are what I use. You may skin the potatoes if you prefer. I don't. I just scrub the potatoes and remove eyes and bad spots. Slice the potatoes thinly and layer in the casserole dish. On each layer a) drop some bits of butter at the rate of a couple of Tablespoons per layer and b) sprinkle some flour at about the same rate. (You're preparing it to become roux in situ, as it were.) When it's all layered, pour some warmed milk (I just zap it in the microwave) over it all, up to the top layer. Put into a 350F preheated oven with a cookie sheet or something on the rack underneath it to catch boil-overs and bake for an hour or so or until it's bubbly, brown, and potatoes on the top layer yield to a fork.
Options: On each layer sprinkle cubes of ham and/or of sharp cheddar cheese.
Let it sit for a bit (20 minutes?) before serving to allow the sauce to permeate the potatoes well.
Enjoy!
From: gloria p (puester at cox.net)
Date: Thu, 20 Jun 2002 22:42:18 GMT
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Priscilla H. Ballou wrote:
> Scalloped potatoes are easy peasy.
What, no onions?????
From: hahabogus (not at applicable.com.invalid)
Date: Thu, 20 Jun 2002 22:45:14 GMT
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gloria p wrote:
> What, no onions?????
no cheese or ham either :(
I prefer to make the white sauce seperate and pour it in when the spuds go into the oven.
From: Priscilla H. Ballou (phballou at bu.edu)
Date: Fri, 21 Jun 2002 19:32:58 GMT
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hahabogus wrote:
> no cheese or ham either :(
Huh? I specified them as options.
From: Steve Calvin (calvinsTRASH at optonline.net)
Date: Thu, 20 Jun 2002 17:39:29 -0700
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gloria p wrote:
> What, no onions?????
Yeah, what she said! Onions are a necessity! (depending on my mood maybe some garlic or fresh chives) Fresh parsley, salt and pepper, top with a sprinkle of P.R. cheese (or what you like) and now you've got a dish. Depending on what I was serving, maybe a touch of hot pepper (but just a touch)
From: Priscilla H. Ballou (phballou at bu.edu)
Date: Fri, 21 Jun 2002 19:31:21 GMT
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gloria p wrote:
> What, no onions?????
No, I usually don't put onions in. Considering how I usually cook, it's astonishing I don't put garlic in, either.
From: lindamagee1 at cs.com (LINDA MAGEE1)
Date: 20 Jun 2002 21:07:24 GMT
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I like to parboil my potatoes. I slice them about 1/4" thick, cook them in simmering water until they're barely tender, drain. Place 1/2 of the potatoes into a greased casserole. Pour sauce over, then another layer and then more sauce. Make a white sauce using about 2 cups milk or half and half, about 4 TBS flour and 2-3 TBS butter with a small sliced onion in the sauce. To make au gratin potatoes, I add a jar of Kraft Old English Cheese to the sauce. Pour over potatoes and bake at 350-degrees for 30-45 minutes or until the potatoes are tender and they're browned on top and bubbly.
That's my fav.
Subject: Re: Great Recipe for Scalloped Potatoes / freeze?
Newsgroups: rec.food.cooking
From: Marguerite Floyd (editor at uky.edu)
Date: Fri, 21 Jun 2002 08:33:06 -0400
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These are all great recipes -- but since I'm a single person, does this dish freeze well?
From: hahabogus (not at applicable.com.invalid)
Date: Fri, 21 Jun 2002 12:51:20 GMT
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Marguerite Floyd wrote:
> These are all great recipes -- but since I'm a single person, does this
> dish freeze well?
No it doesn't freeze well...the sauce seperates. But with a little practise it can be made for 1 or 2
From: Kendall F. Stratton III (k3 at (86_THE_SPAM)maine.rr.com)
Date: Fri, 21 Jun 2002 08:56:49 -0400
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Marguerite Floyd wrote:
> These are all great recipes -- but since I'm a single person, does this
> dish freeze well?
Why would you need to freeze it? Get yourself *one* potato and one of those mini casserole dishes and do like Priscilla had recommened (or make a quick white sauce separately like "hahabogus" had suggested -- my preference also). You might even consider preparing the Scalloped Potatoes on the stovetop (if you're like me and hate preheating the oven when preparing dishes for just one person) -- just layer the potatoes in a small non-stick frying pan, top it off with the remaining ingredients (milk, butter, flour, S&P) and simmer (covered) on ~wicked~ low. BTW, I love my scalloped potatoes topped with lots of fresh garlic chives.
From: Steve Calvin (calvin at vnet.ibm.com)
Date: Fri, 21 Jun 2002 09:28:12 -0400
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Marguerite Floyd wrote:
> These are all great recipes -- but since I'm a single person, does this
> dish freeze well?
not at all. just use less ingredients. If ya run alittle big, no biggie have it for lunch the next day. Toss in a little ham and away ya go