[Previous Thread] [Return to BigSpud: The Potato Recipe Collection Menu][Next Thread]

Subject: scalleoped potatoes au gratin
Newsgroups: rec.food.cooking

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

From: kilikini 
Date: Sun, 18 Dec 2005 11:24:25 GMT
--------
What is the best tried and true recipe you've got?

This is how I always do mine:

Slice potatoes thinly in layers with LOTS of cheese, make a roux, add a
little more cheese, white pepper, nutmeg, salt and then pour it over the
potato mixture.

Anyone have better ideas?

kili

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

From: Pandora 
Date: Sun, 18 Dec 2005 12:43:51 +0100
--------
I slice potatoes 1/2 cm then I boil them for just 1 minute. Then I put them 
in a oiled baking pan on only one layer. I season them with oil, salt, 
pepper, thyme powder and a mix of reggiano cheese with breadcrumbs. At the 
end, some thin slices of butter. Put in the oven for 15 minutes, then finish 
the cooking under the grill.

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

From: kilikini 
Date: Sun, 18 Dec 2005 14:55:56 GMT
--------
Pandora wrote:
> I slice potatoes 1/2 cm then I boil them for just 1 minute. Then I put them
> in a oiled baking pan on only one layer. I season them with oil, salt,
> pepper, thyme powder and a mix of reggiano cheese with breadcrumbs. At the
> end, some thin slices of butter. Put in the oven for 15 minutes, then finish
> the cooking under the grill.

You use thyme in the potatoes?  I love thyme, that sounds interesting.
Thanks, Pandora.

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

From: Pandora 
Date: Sun, 18 Dec 2005 17:49:46 +0100
--------
kilikini ha scritto:
> You use thyme in the potatoes?  I love thyme, that sounds interesting.

You are welcome. I love it too!! :))

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

From: Jill McQuown 
Date: Sun, 18 Dec 2005 06:45:07 -0600
--------
kilikini wrote:
> What is the best tried and true recipe you've got?

I melt the grated cheese into the white sauce "roux" then pour it over the
potato mixture in a lightly buttered casserole dish.  I've never used nutmeg
in this.  Salt & pepper, yes.  Sprinkle some breadcrumbs (gasp) on top with
the extra grated cheese and for colour add a sprinkling of ground paprika.
Pop it in the oven and bake at about 325F for 40-45 minutes.

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

From: kilikini 
Date: Sun, 18 Dec 2005 14:56:59 GMT
--------
Jill McQuown wrote:
> I melt the grated cheese into the white sauce "roux" then pour it over the
> potato mixture in a lightly buttered casserole dish.  I've never used nutmeg
> in this.  Salt & pepper, yes.  Sprinkle some breadcrumbs (gasp) on top with
> the extra grated cheese and for colour add a sprinkling of ground paprika.
> Pop it in the oven and bake at about 325F for 40-45 minutes.

You pretty much do what I do, but without nutmeg.  Oh, do you cook them
covered or uncovered, Jill?

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

From: Jill McQuown 
Date: Sun, 18 Dec 2005 12:47:43 -0600
--------
kilikini wrote:
> You pretty much do what I do, but without nutmeg.  Oh, do you cook
> them covered or uncovered, Jill?

Uncovered.  You (well, I) want the top to be nicely browned.

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

From: Jill McQuown 
Date: Sun, 18 Dec 2005 14:47:00 -0600
--------
kilikini wrote:
> You pretty much do what I do, but without nutmeg.  Oh, do you cook
> them covered or uncovered, Jill?

If you want something really different and insist on using nutmeg  slice
together sweet potatoes and white potatoes to make your au gratin.  Nice and
festive!  Bake uncovered to brown the top.

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

From: kilikini 
Date: Sun, 18 Dec 2005 21:09:02 GMT
--------
Jill McQuown wrote:
> If you want something really different and insist on using nutmeg  slice
> together sweet potatoes and white potatoes to make your au gratin.  Nice and
> festive!  Bake uncovered to brown the top.

Jill, that may do the trick because once I mentioned sweet potatoes, Allan
wants 'em.  Maybe a mixture of both would work.

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

From: Jill McQuown 
Date: Sun, 18 Dec 2005 15:30:17 -0600
--------
kilikini wrote:
> Jill, that may do the trick because once I mentioned sweet potatoes,
> Allan wants 'em.  Maybe a mixture of both would work.

I know you don't think you like sweet potatoes, but really, they are good.
I promise you, you'll like them.  I like to just roast them like regular
baking potatoes and have them with salt, pepper & butter.  If it helps at
all, don't think of them as a "southern" thing ;)  They are an 'Americas'
thing; Honduras and are very popular in California.  Hope this helps :)

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

From: Julia Altshuler 
Date: Wed, 21 Dec 2005 12:55:35 -0500
--------
My trick to give scalloped potatoes a little added flavor is to 
substitute one peeled, white turnip (white, in this case, means white 
with a purple splotch) for every third potato.  For the cheese, I've 
been using an English farmstead cheddar.

--Lia

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

From: Mr Libido Incognito 
Date: Sun, 18 Dec 2005 08:59:52 -0600
--------
kilikini wrote:
> What is the best tried and true recipe you've got?

Cafe Cego's Scalloped Potatoes

none

3 pounds red potatoes (about 6-7 large); - peeled
1 large onion (me see note); thinly sliced
 ----- SAUCE-----
4 cups whipping cream (me see note)
2 tbsp flour (me see note); as thickener
1 clove garlic minced (me see note); to taste use more
 salt -- to taste
 freshly-ground white pepper --; to taste
 ground nutmeg -- to taste
 -----TOPPING AND PREP-----
3/4 cup grated parmesan cheese
2 tablespoons butter -- cut into bits; topping
2 tablespoon butter (me see note); BUTTER PAN

Pre heat oven to 350 and butter the pan.

Slice potatoes 1/8-inch thick in food processor or by hand.

Arrange potato slices evenly in pre buttered pan dish. After each good
(some over-lapping allowed) layer of potatoes add a thin layer of onions.

Whisk cream and FLOUR salt, pepper, GARLIC and nutmeg to taste in bowl.
Pour over potatoes. Sprinkle cheese over potatoes and dot with bits of
butter.

NOTES:

I DOUBLED THE CREAM AS IT SEEMED NOT ENOUGH SO THAT IS WHERE THE FLOUR
CAME FROM. Half and half would work. as the original recipe made a thin
runny sauce I ALSO ADDED THE ONION.

FUTURE: CAYANNE PEPPER OR GROUND CHIPOLTE PEPPER MIGHT BE NICE IN THIS.
a pinch or so I ALSO MADE THE GARLIC MINCED AND ADDED IT TO THE SAUCE.
Previously you were to rub the pan but that stopped pre-buttering it so
things changed

Bake at 375 degrees until browned and bubbly, 50 minutes.

This recipe yields 6 to 8 servings.

Each of 8 servings: 409 calories; 268 mg sodium; 97 mg cholesterol; 28
grams fat; 33 grams carbohydrates; 9 grams protein; 0.73 gram fiber.

Source: 'The Los Angeles Times, 08-02-2000' S(Formatted for MC5):
'10-28-2000 by Joe Comiskey - jcomiskey@krypto.net'

** Exported from Now You're Cooking! v5.70 **

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

From: kilikini 
Date: Sun, 18 Dec 2005 15:10:37 GMT
--------
Mr Libido Incognito wrote:
> Cafe Cego's Scalloped Potatoes

Thaniks, Mr. B!  I like this recipe.  I want to use a blend of cheeses, so I
think if I do that, that might thicken it up anyway.......wouldn't it?  In
any case, I'm saving this to my recipe software program.

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

From: aem 
Date: 18 Dec 2005 10:42:18 -0800
--------
kilikini wrote:
> Slice potatoes thinly in layers with LOTS of cheese, make a roux, add a
> little more cheese, white pepper, nutmeg, salt and then pour it over the
> potato mixture.
>
> Anyone have better ideas?

Gotta have some onions in there, either chopped and sweated before the
roux is done, or sliced and layered with the potatoes.   A tiny bit of
an herb that will complement whatever the entree is can be added, too,
such as rosemary or thyme or dill.    -aem

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

From: kilikini 
Date: Sun, 18 Dec 2005 19:41:24 GMT
--------
aem wrote:
> Gotta have some onions in there, either chopped and sweated before the
> roux is done, or sliced and layered with the potatoes.   A tiny bit of
> an herb that will complement whatever the entree is can be added, too,
> such as rosemary or thyme or dill.    -aem

You're the second person to mention thyme.  I have dried thyme leaves; I was
going to add it to my stuffing anyway.  I can put it in my coffee grinder
and add it to the potatoes.  Thank you!

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

From: MoM 
Date: Sun, 18 Dec 2005 22:02:45 +0000
--------
kilikini wrote:
> What is the best tried and true recipe you've got?

Mine!
                      -= Exported from BigOven =-

                          Au Gratin Potatoes

Recipe By:
Serving Size: 2
Cuisine:
Main Ingredient:
Categories: Vegetables

-= Ingredients =-
3 Medium Potatoes
1/4 Cup Butter
1/2 Teaspoon Salt
1 Cups Shredded Cheddar cheese
1/2 Cup Chopped onion
2 cloves garlic ; minced fine
1 Tablespoon All-purpose flour
1/4 Teaspoon Pepper
1 1/4 Cups Milk

-= Instructions =-
Cut potatoes into thin slices. In a saucepan, cook onion and 
garlic inbutter until tender. Stir in flour, salt, and 
pepper. Cook over low heat,stirring constantly. Remove from 
heat and stir in milk and 1/4 cups cheese.Heat to boiling 
and boil for 1 minute. Place potatoes in ungreased 
4-qt.casserole and pour cheese sauce over potatoes. Cook 
uncovered at 350 for 1hour. Sprinkle remaining 3/4 cup 
cheese on top and bake until melted.

Recipe by H Peagram


** This recipe can be pasted into BigOven without retyping. 
**
** Easy recipe software.  Try it free at: http://www.bigoven.com    **

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

From: Damsel in dis Dress 
Date: Sun, 18 Dec 2005 18:34:07 -0600
--------
MoM wrote:
>                       -= Exported from BigOven =-
> 
>                           Au Gratin Potatoes

Thanks for sharing this, Helen.  I have all the ingredients, and we
both love cheesy potatoes.  Betty Crocker usually makes them for me,
but I'm thinking I'll give these a shot very soon.  

Carol

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

From: Lynn from Fargo 
Date: 18 Dec 2005 19:13:51 -0800
--------
Carol,
Betty Crocker makes mine too . . . especially when I'm cooking for a
hundred. The one thing I do insist on is using evaporated milk. It
makes creamier potatoes than either half & half or even whipping cream.

If G-d had wanted us to cook from scratch, She wouldn't have invented
Betty Crocker!

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

From: MoM 
Date: Mon, 19 Dec 2005 13:19:04 +0000
--------
Lynn from Fargo wrote:
> Betty Crocker makes mine too . . . especially when I'm cooking for a
> hundred. The one thing I do insist on is using evaporated milk. It
> makes creamier potatoes than either half & half or even whipping cream.

Now that's an idea!  I'll try mine and replace the milk with 
2% evaporated.

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

From: Damsel in dis Dress 
Date: Mon, 19 Dec 2005 08:28:31 -0600
--------
Lynn from Fargo wrote:

> Betty Crocker makes mine too . . . especially when I'm cooking for a
> hundred. The one thing I do insist on is using evaporated milk. It
> makes creamier potatoes than either half & half or even whipping cream.

Cool!  We have three cans of the stuff, just waiting to be turned into
cheese sauce!  Thanks for that tip, Lynn!

> If G-d had wanted us to cook from scratch, She wouldn't have invented
> Betty Crocker!

Good point.  I really do love Betty's au gratins.

Carol

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

From: MoM 
Date: Mon, 19 Dec 2005 13:17:40 +0000
--------
Damsel in dis Dress wrote:
> Thanks for sharing this, Helen.  I have all the ingredients, and we
> both love cheesy potatoes.  Betty Crocker usually makes them for me,
> but I'm thinking I'll give these a shot very soon.

Hope you like them, we do!

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

From: Terry Pulliam Burd 
Date: Mon, 19 Dec 2005 18:29:17 -0800
--------
Damsel in dis Dress rummaged among random neurons and opined:
>Thanks for sharing this, Helen.  I have all the ingredients, and we
>both love cheesy potatoes.  Betty Crocker usually makes them for me,
>but I'm thinking I'll give these a shot very soon.  

Dams, I have a recipe that has a different spin on au gratin potatoes
that the family loves:

@@@@@ Now You're Cooking! Export Format

Potato Gratin With Mustard And Cheddar Cheese

vegetables

1 tablespoon butter
1 cup bread crumbs
1 tablespoon thyme
2 teaspoons salt
1 teaspoon pepper
1 pound cheddar cheese; white, grated
1/4 cup flour
5 pounds russet potatoes; peeled, thinly slice
4 cups chicken broth
1 cup whipping cream
6 tablespoons Dijon mustard

Melt butter in heavy large skillet over medium heat. Add breadcrumbs
and stir until crumbs are golden brown, about 10 mins. Cool crumbs.
(Can be prepared 2 days ahead. Cover and let stand at room
temperature.) 

Position rack in center of oven and preheat oven to 400F. Butter
15x10x2" (4 qt.) glass baking dish. Mix thyme, salt and pepper in
small bowl.

Combine grated cheddar cheese and flour in large bowl; toss to coat
cheese. Arrange 1/2 of potatoes over bottom of prepared dish. Sprinkle
1/3 of thyme mixture, then 1/3 of cheese mixture over. Repeat layering
of potatoes, thyme mixture and cheese mixture 2 more times. Whisk
chicken broth, whipping cream and mustard in medium bowl to blend.
Pour broth mixture over potatoes.

Bake potatoes 30 mins. Sprinkle buttered crumbs over. Bake until
potatoes are tender and top is golden brown, about 1 hour longer. Let
stand 15 mins.
before serving.

Contributor:  Bon Appetit

Yield: 12 servings

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

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

From: Elaine Parrish 
Date: Mon, 19 Dec 2005 00:47:37 -0600
--------
kilikini wrote:
> Slice potatoes thinly in layers with LOTS of cheese, make a roux, add a
> little more cheese, white pepper, nutmeg, salt and then pour it over the
> potato mixture.

That's basically my recipe, too. I don't use the nutmeg. I fry bacon
crispy. Saute onions in the bacon fat and toss in a litttle minced garlic.
I layer the potatoes, like you do, adding the cheese and roux (made into
cheese sauce), onions, and crumbled bacon on each layer of potatoes. The
last few minutes of cooking, I top with cheese. When It comes out, I
sprinkle with more crumbled bacon.

Elaine, too

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

From: Damsel in dis Dress 
Date: Mon, 19 Dec 2005 08:42:25 -0600
--------
Elaine Parrish wrote:
> That's basically my recipe, too. I don't use the nutmeg. I fry bacon
> crispy. Saute onions in the bacon fat and toss in a litttle minced garlic.
> I layer the potatoes, like you do, adding the cheese and roux (made into
> cheese sauce), onions, and crumbled bacon on each layer of potatoes. The
> last few minutes of cooking, I top with cheese. When It comes out, I
> sprinkle with more crumbled bacon.

BACON!  Thanks, Elaine.  Dinner is looking better and better!

Carol

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

From: Elaine Parrish 
Date: Mon, 19 Dec 2005 14:19:31 -0600
--------
Damsel in dis Dress wrote:
> BACON!  Thanks, Elaine.  Dinner is looking better and better!

Ahhhh, bacon... Being a Southerner, we really only have two main "spices":
Pork and Sugar . When I am cooking, I ask myself: Does this combo of
ingredients call for Pork or for Sugar? (Butter is never "optional" haha)
We love them so much, we've figured out a way to use them both in many
recipes!

Tis far better to live a few years less than to live a long time eating
bland food! - some dead southerner 

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

From: kilikini 
Date: Mon, 19 Dec 2005 16:26:51 GMT
--------
Elaine Parrish wrote:
> That's basically my recipe, too. I don't use the nutmeg. I fry bacon
> crispy. Saute onions in the bacon fat and toss in a litttle minced garlic.
> I layer the potatoes, like you do, adding the cheese and roux (made into
> cheese sauce), onions, and crumbled bacon on each layer of potatoes. The
> last few minutes of cooking, I top with cheese. When It comes out, I
> sprinkle with more crumbled bacon.

Okay, done deal.  I'm going with bacon sans nutmeg.  Thank you!

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

From: Elaine Parrish 
Date: Mon, 19 Dec 2005 15:37:27 -0600
--------
kilikini wrote:
> Okay, done deal.  I'm going with bacon sans nutmeg.  Thank you!

I hope you like it. Let me know.


[Previous Thread] [Return to BigSpud: The Potato Recipe Collection Menu][Next Thread]