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Subject: Scalloped Potato Recipe - ?
Newsgroups: rec.food.cooking

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From: Hunibal 
Date: Sun, 21 Oct 2001 15:30:51 -0400
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Scalloped Potato Recipe?

I am looking for an good recipe for this nice dish, anyone who could help
me?
--

Cheers ....... _ Hunibal _

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From: Jill McQuown 
Date: Sun, 21 Oct 2001 14:42:31 -0500
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>Scalloped Potato Recipe?

Yep, I think Mom got this out of the Betty Crocker cookbook in the 1960's.
I use it all the time.

Scalloped Potatoes

5-6 medium russet potatoes
3 Tbs. butter
2-3 Tbs. flour
1 tsp. salt
1/4 tsp. pepper
2-1/2 c. milk
1/4 c. minced onion
1 Tbs. butter

Cut potatoes into thin slices to measure about 4 cups.  Place in deep pan
covered with cold water with a dash of lemon juice to prevent discoloration;
set aside.

Heat 3 Tbs. butter in saucepan over low heat until melted. Stir in flour,
salt, pepper and cook over low heat, stirring constantly, until mixture is
smooth and bubbly.  Remove from heat. Stir in milk until incorporated.
Return to heat and heat to boiling, stirring constantly; cook and stir 1
minute.

Layer potatoes in a 2 quart casserole lightly buttered, or sprayed with
cooking spray.  Top the first two layers with minced onion and dot with
butter, then spoon over top the white sauce. Pour the white sauce over
remaining top layer.  Dot top with 1 Tbs. butter.  (Sprinkle lightly with
breadcrumbs if desired.)  Cover and cook at 350 F for 30 minutes; remove lid
and cook 50-60 minutes longer until potatoes are tender and top is browned.
Let stand 5-10 minutes before serving.  Serves 6-8

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From: Kendall F. Stratton III 
Date: Sun, 21 Oct 2001 16:04:26 -0400
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>Scalloped Potato Recipe?

Without diggin' through cookbooks and gathering any measuring tools, any
good Scalloped Potato recipe would be similiar to:

A bunch of sliced potatoes, barely covered with lightly-salted water,
brought to a boil and simmered 'til nice & tender.
Add enough whole milk to just cover the 'taters
Add enough roux (thick paste of 50/50 mix of flour/melted butter) and simmer
'til tater mixture is thick & rich.
Add some chopped garlic chives & cracked black pepper.

I must be forgetting something... I often do 'til the last minute!

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From: greykits[at]aol.com (karlie)
Date: 21 Oct 2001 20:08:26 GMT
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>I must be forgetting something... I often do 'til the last minute!

Hey, you guys forgot the ham!

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From: Billy 
Date: Sun, 21 Oct 2001 20:54:49 GMT
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Hunibal wrote:
>Scalloped Potato Recipe?

----- Now You're Cooking! v5.32 [Meal-Master Export Format]

      Title: Myrtlewood Augratin
 Categories: side dish
      Yield: 6 servings

      3 lb potatoes
      1 lg onion, thin slice
      4 tb flour
      1    salt & pepper to taste
     10 sl velveeta cheese
      1 c  heavy cream

Preheat oven to 350F.

Prepare 9 x 13 pan and spray with Pam.

Peel and slice potatoes.  Keep submerged in water until ready for use.

Drain excess water from potatoes.  Place single layer of potatoes in pan,
overlapping.  Place single layer of onion rings in pan.  Sprinkle with
flour, lightly.  Place single layer of Velveeta slices.  Add salt & pepper
to taste.  Repeat procedure until all ingredients are used with potatoes
on top.

Pour cream over entire dish and bake for 55 minutes or until golden brown.

-----

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From: Jill McQuown 
Date: Sun, 21 Oct 2001 16:02:47 -0500
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Billy wrote:
> >Scalloped Potato Recipe?
>
> ----- Now You're Cooking! v5.32 [Meal-Master Export Format]
>       Title: Myrtlewood Augratin

Ahem, Billy, this is au gratin, not scalloped.  Although I love au gratin,
too!

============================

From: Damaeus 
Date: Mon, 22 Oct 2001 02:48:35 GMT
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Jill McQuown posted:
> Ahem, Billy, this is au gratin, not scalloped.  Although I love au gratin,
> too!

Speaking of Au Gratin, if you don't mind clogging your arteries for an
evening, here's one I made up.  It's one I haven't actually configured for
online consumption, meaning I don't have exact measurements.  I just go by
the seat of the pants.

Old Rotten Potatoes

3 pounds 		potatoes (approximately)
1 cup 		diced onion
1 stick 		butter
3 cans 		Cream of Mushroom
1 pound 		shredded colby/monterey jack cheese, shredded
3/4 cup 		milk
			chives
			diced white or yellow onion
			bacon
			sour cream

Peel and chop potatoes in any style you like (slices or cubes or even
Julienne).  Boil potatoes in large pot of water until done.  Empty
potatoes into a collander and allow them to drain well while you complete
the rest of the steps.  It's important not to have much water because that
will cause the cheese sauce to become rather nasty looking.

In a deep saucepan, heat the stick of butter.  When melted, add onions and
saute until almost tender and not soggy, unless you like them soggy.

(Optional Step) Empty the three cans of Cream of Mushroom soup into
blender with milk and liquify to break up those nasty chunks of mystery
mushrooms.

Empty Cream of Mushroom soup into the pan with the onion and butter and
add milk if you didn't complete the optional step, and turn heat to medium
low.  As the soup begins to warm, start adding the shredded cheese and mix
often to keep it from sticking to the bottom.

Once the mixture is no longer stringy, pour some cheese mixture into a
large serving container, then the potatoes, then the rest of the cheese.
Mix well and serve.

The final three ingredients (chives, onion, bacon, sour cream) can be used
to garnish and flavor individual dishes.

Most importantly, watch the amounts.  As I've said, I have not actually
measured how much I use of each ingredient, so these are estimates.  Just
don't eat this very often unless you want to have a heart attack soon.

============================

From: Billy 
Date: Mon, 22 Oct 2001 10:37:23 GMT
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Damaeus wrote:
>Speaking of Au Gratin, if you don't mind clogging your arteries for an
>evening, here's one I made up. 

Sounds good but where is the heavy cream?   

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From: Damaeus 
Date: Thu, 25 Oct 2001 12:49:02 GMT
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Billy posted:
> Sounds good but where is the heavy cream?   

Actually we were out of milk once and my roomie wanted some of this stuff.
He asked why I couldn't use cream... I said I could, but it would be
really rich.  He said do it.  I did it.  I sampled to make sure the taste
was right, but I didn't eat any of it.  I figure it had enough fat for the
whole week.

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From: Michael 
Date: Mon, 22 Oct 2001 23:20:08 -0500
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Billy wrote:
: ----- Now You're Cooking! v5.32 [Meal-Master Export Format]
:       Title: Myrtlewood Augratin

These sound fine Billy but they're au gratin and not scalloped.  Thanks for
the post anyway.  Here's a quick and easy one I use sometimes:

Scalloped Potatoes

4    large potatoes
salt and paprika (your discretion)
4T   butter
flour
milk or cream

Peel potatoes and slice into about 1/8 inch slices.  Butter a baking dish
and put down a layer of potatoes and sprinkle with flour, salt and paprika
then dot with about a tablespoon of butter.  Repeat until all of the
potatoes are used.  Cover with milk and/or cream.  Bake at 350 for 45
minutes, covered.  Uncover and bake another 15 minutes until browned and
tender.

Variation:  A nice white sauce can be substituted for the milk and/or cream.

============================

From: Alan Zelt 
Date: Mon, 22 Oct 2001 06:00:55 GMT
--------
Hunibal wrote:
> Scalloped Potato Recipe?

I like this one very much.

                     *  Exported from  MasterCook  *

                     Gratin Dauphinois, Madame Cartet

Recipe By     : Patricia Wells, Bistro Cooking
Serving Size  : 6    Preparation Time :0:00
Categories    : Dinner                           French
                Potatoes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    garlic clove
   2      pounds        baking potatoes -- such as russets,
                        peeled,very thinly sliced
   1      cup           freshly grated French or Swiss Gruyère -- (about
3 ounces)
                        cheese
   1      cup           crème fraiche or heavy cream
                        Salt

1. Preheat the oven to 350F 
2. Thoroughly rub a shallow, 6 cup porcelain gratin dish with the 
garlic. Layer half of the potatoes in the dish. Sprinkle with half of 
the cheese and then half of the crème fraiche. Sprinkle with salt. Add 
another layer, using the rest of the ingredients.

3. Bake, uncovered, until the gratin is crisp and golden on top, from 
50 to 60 minutes. Serve immediately.

                   - - - - - - - - - - - - - - - - - - 

NOTES : Madam Cartet's Potato Gratin
There are some recipes one can never have too many of in one’s 
repertoire. And potato gratin is one of them. This is one of the 
easiest potato gratins I know, cooking in just under one hour, a
simple but full-flavored blend of potatoes, fresh cream, garlic, and 
freshly grated Gruyère cheese. Twice each day, Thérèse Nouaille, of 
Paris’s tiny neighborhood bistro Cartet, prepares this gratin for her 
steady customers: Make it yourself and you’ll understand why they keep 
coming back!

============================

From: Elisabeth Bouynot 
Date: Mon, 22 Oct 2001 08:47:22 +0200
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>                      *  Exported from  MasterCook  *
>                      Gratin Dauphinois, Madame Cartet
> 
>   Amount  Measure       Ingredient -- Preparation Method
> --------  ------------  --------------------------------
>    1      cup           freshly grated French or Swiss Gruyère -- (about 3 ounces)
>                         cheese

This is a matter of violent polemics on fr.rec.cooking. According to the 
purists, if you put cheese in your Gratin Dauphinois, it becomes a 
Gratin Savoyard. Most recipes will have you cover the potatoes with a 
mix of cream and milk, plus pepper and nutmeg, then bake slowly for at 
least an hour, generally more.

Bon appétit,
Elisabeth

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From: Alan Zelt 
Date: Tue, 23 Oct 2001 00:04:49 GMT
--------
Elisabeth Bouynot wrote:
> This is a matter of violent polemics on fr.rec.cooking. According to the
> purists, if you put cheese in your Gratin Dauphinois, it becomes a
> Gratin Savoyard.

Well, at least the French are finally concentrating on the important
issues of the day. Certainly, the debate over Chirac is merely a warmup
to the importance of a gratin.


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