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Subject: Question: Scalloped Potatoes
Newsgroups: rec.food.cooking

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From: idlewild[at]webspan.net (Idlewild)
Date: Sun, 19 Oct 1997 21:32:46 -0500
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Here is one of the ways I have found for using potatoes.  now tell me -
what exactly are scalloped potatoes?  i don't think i've ever had them
before.  what i ended up with was basically potatoes baked in a very
thin sauce...  no, not even a sauce.  it was too liquidy for that.  is
that right?  it seemed like...  almost like if i added a can of clams, i
could have clam chowder.  

Scalloped Potatoes

4       medium  red potatoes    (3 c. sliced)
1       stalk   green onion     
2       tablespoons     flour   (total)
2       tablespoons     butter  (total)
1/2     cup     heavy cream     
3/4     cup     milk    
1       teaspoon        salt    
                paprika 

Preheat oven to 350 deg F.  Peel and thinly slice potatoes (I used a
Benriner).  Parboil them for ~8 minutes, until no longer crisp.  Slice
green onion into small circles.  Grease a 10" baking pan, put down 1/3
of the potatoes in an even layer.  Sprinkle on some of the flour (I put
it in a mini-sieve and sprinkled on like powder sugar cookies).  Dot
with a little butter.  Repeat until the third layer of potatoes is laid
down.  Heat cream and milk, season with salt.  Pour over potatoes.
Sprinkle on some paprika.  Bake for 30-40 minutes, or until potatoes are
tender.  

Notes:  Recipe adapted from "Joy of Cooking"

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From: hartmans[at]ix.netcom.com (Kay Hartman)
Date: 20 Oct 1997 01:52:51 GMT
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Scalloped potatoes are potatoes that are sliced and baked in cream. 
They may or may not be parboiled.  They may or may not have onions.  

>what i ended up with was basically potatoes baked in a very
>thin sauce...  no, not even a sauce.  it was too liquidy for that.  is
>that right?  it seemed like...  almost like if i added a can of clams, i
>could have clam chowder.  

That's not right. You want to wind up with something thick and creamy.

>Scalloped Potatoes
>
>4       medium  red potatoes    (3 c. sliced)

First of all, you used red potatoes.  I would not use a waxy potato.  I
would use a floury potato, like a Russet.  I think you would have
better luck switching potatoes.  Give it a try.  

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From: Brian Mailman 
Date: Tue, 21 Oct 1997 17:39:20 -0700
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Yup.  Use a floury potato.  The secret is DON'T RINSE THEM AFTER
PEELING.  The starch on the outside helps thicken the sauce.

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From: seesa2[at]aol.com (Seesa 2)
Date: 20 Oct 1997 03:28:03 GMT
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The recipe sounds ok except maybe I would use a starchier potato. I prefer
 Yukon golds or an Idaho baking potato.
I don't use an exact recipe for making scalloped potatoes. All depends on how
 many people.

Scrub and slice thin 4 large potatoes (Dont soak the potaoes in water) Keep the
 skins on for more vitimins
1 med onion sliced thin
Salt & pepper
Butter or margerine (I use approx 1 tablespoon per potato)
Flour (again I use 1 Tablespoon per potato)
Milk enough to just cover the poratoes.

in a deep baking dish, layer Potatoes season with salt & pepper,  dab the
 butter then sprinkle with flour.
Top with onion, repeat layers until potatoes are gone.
add milk to the dish until its even with the top of the potatoes.
Bake 350 for 45-60 minutes (I like the crusty top)
The flour/butter is the roux to thicken the sauce. if there isnt enough, the
 sauce will be watery.
I also use skim milk  so I add a bit extra butter/flour to even it out.

I will add leftover ham or chicken  and corn (canned, frozen or fresh from the
 ear). for a complete meal casserole.

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From: carol-arie[at]usa.net (Damsel in dis Dress)
Date: Mon, 20 Oct 1997 03:47:57 GMT
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Seesa 2 spake unto us, saying:
>I will add leftover ham or chicken  and corn (canned, frozen or fresh
> from the ear). for a complete meal casserole.

I'm glad you mentioned ham.  I can't imagine eating scalloped potatoes
without ham cubes or chunks.  "Scalloped Potatoes" is *always* followed
by, "and Ham."

Carol

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From: Richard Cody 
Date: 20 Oct 1997 14:01:07 GMT
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YOUR RECIPE SOUNDS GOOD
IF IT'S TOO SOUPY USE LESS MILK OR TRY HALF AND HALF
I USULAY BAKE MINE UNCOVERED TO LET THE MOISTURE OUT
AND ABOUT 15-20 MINS. BEFORE DONE I SPRINKEL SHREDED CHEDDAR ON TOP
BUT NOT NESSARY
LET ME KNOW HOW IT COMES OUT MINE IS RATHER GOOD AND I HAVE HAD COMPLEMENTS
ON IT

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From: garnet1960[at]aol.com (Regina)
Date: 20 Oct 1997 15:28:23 GMT
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Try using all evaporated skimmed milk in place of the milk/heavy cream. It
tastes very rich, comes out thick and creamy and cuts down on the fat in the
dish. I found this out because I have trouble digesting dairy fats and the
results are impressive!

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From: dawna[at]portal.ca (Spooky)
Date: Mon, 20 Oct 1997 16:40:59 GMT
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Okay, this is different enough that it probably doesn't qualify as
scalloped potatoes, so I'll call it "Vampire Spuds" which is what my
dearly beloved calls it.  Although I guess more accurately they would
be Anti-Vampire Spuds!  Very easy.

Thinly Slice 1 potato per person
Thinly slice 1 large onion

Alternate potato and onion in a lightly oil-sprayed wide, flat dish.
You want lots of surface area for crustiness.

Make a thin white sauce.

1 tablespoon butter
1 tablespoon flour

Cook and stir this on low heat, but don't let it change colour.
Add, slowly at first so as not to cause lumps, 2 cups of milk.  It
helps the blending process if the milk is at room temperature.  Add
several cloves of fresh crushed garlic to the sauce.  Stir until
mixture thickens slightly.  Pour over potatoes.  Bake in a 350 F oven
until potatoes are tender and there is a nice, brown crusty top. 

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From: moyerclan 
Date: Mon, 20 Oct 1997 08:43:02 -0700
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I make scallopped potatoes by slicing raw potatoes thin, layering them
in a greased baking dish , sprinkling each layer with salt and then
spreading a medium white sauce over. Just continue layering and bake
about 1 to 1 1/2 hours at 350.  The use of a cooked white sauce makes
them creamy (unlike I guess your recipe that didn't make a sauce) and
either ham or keilbasa cubes added to the layering is nice.  I'll
sometimes also add some thinly sliced onion too. 
Madeline

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From: nancy-dooley[at]uiowa.edu (Nancy Dooley)
Date: Mon, 20 Oct 1997 19:39:33 GMT
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Scalloped potatoes are potatoes baked with
milk/flour/butter/seasonings, so that they should turn out as sliced
potatoes/onions (I use sliced Bermudas) in a medium (at least) thick
white sauce.

When I make them without making white sauce first, they are always too
watery (but my granny could do it).  So I always make a thick/medium
thick white sauce first, and layer it with the potato slices.  I also
put in some parsley flakes, and sometimes some chopped garlic.

Scalloped potatoes should NOT be runny like soup.  They are really
excellent with cubed-up left over ham in them, and a light-browned
sprinkle of cheddar cheese on top.  Kinda German comfort food.

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From: Kate Connally 
Date: Wed, 22 Oct 1997 10:46:54 -0700
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I never use white sauce and neither did my mother
or grandmother.  (My aunt, however, has gone over to
the other side. :-))  We put a layer of potatoes
(russets, always) then sprinkle with salt, pepper,
flour, and dab with butter.  The top layer you leave
out the flour, just use salt, pepper, and butter.  Then
pour milk over until it comes to the top of the potatoes
and a little above.  Bake a very long time, until
potatoes are tender and milk is absorbed.  Probably
about 2 hours.  I've never had a problem with it being
watery or runny.

P. S. My aunt's version involves white sauce, ham, and
cheese.  I like it, but I don't want to do all that work
to make a white sauce and also I sometimes just crave it 
the way my mother made it.

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From: pthorn[at]ihug.co.nz (Pam Thornbury)
Date: Mon, 20 Oct 1997 20:33:18 GMT
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Idlewild wrote:
>Scalloped Potatoes
>
>4       medium  red potatoes    (3 c. sliced)
>1       stalk   green onion     
>2       tablespoons     flour   (total)
>2       tablespoons     butter  (total)
>1/2     cup     heavy cream     
>3/4     cup     milk    
>1       teaspoon        salt    
>                paprika 

I use the same recipe with the addition of a few dots of butter, but
cook it in the microwave   I cover the dish with plastic wrap, make a
couple of tiny holes in the wrap to let the steam out.  Cook for
10-15mins until cooked.  Then remove wrap, sprinkle top of potatoes
with a tasty cheese (cheddar or parmesan) and brown under a very hot
grill for a few minutes.

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From: pambern[at]aol.com (PamBern)
Date: 22 Oct 1997 03:03:17 GMT
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Idlewild writes:
>what i ended up with was basically potatoes baked in a very
>thin sauce...  no, not even a sauce.

I think maybe you added too much liquid.  I have made potatoes in a
similar way, but I think I used less liquid, and they came creamy, not watery.


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