scalloped potatoes

various dates

Sliced potatoes cooked in milk, cream or béchamel sauce.

a. oven-baked scalloped potatoes

2014-10-01

Wikipedia

Gratin is a widespread culinary technique in which an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg or butter and then baked. Gratin originated in French cuisine and is usually prepared in a shallow dish.

Gratin dauphinois is a French dish of sliced potatoes baked in milk or cream, from the Dauphiné region in south-eastern France. There are many variants of the name of the dish, including pommes de terre dauphinoise, potatoes à la dauphinoise and gratin de pommes à la dauphinoise.

Directions

I prepared this especially to have more detailed pictures while I was updating this page

2020-04-16

Pic1: slice
Pic2+3: arrange staggered in an oven-proof dish

Peel, slice potatoes.
Optional: Parboiling the sliced potatoes for 5 minutes will make the baking go a lot faster.
Arrange in an oven-proof dish.

Pic4: sauce = milk béchamel, leek greens
Pic5: sauced sliced potatoes
Pic6: breadcrumbs + cheese on top

Prepare a fairly liquid sauce.
Don't overdo the thickeners. Too much will result in dry or even burned potatoes.
I whisked 1 pck. powdered leek soup into 4 cups of milk.
Pour the sauce over the potatoes until nearly completely covered.
Make sure the air-bubbles below have all been filled.
Sprinkle breadcrumbs and cheese on top to get a nice crust.

Pic7: baked
Pic8: testing
Pic9: leftovers for today

Bake 30-60 minutes at 350 ºF, depending on how deep the dish is.
Check doneness by cutting through the potatoes.
The potatoes should feel soft with almost no resistance to the spoon or knife.
When done right, potatoes will be soft and thickly sauced, without dripping sauce.

Pic10-12: served

This looks good. It also tasted good.
Serve and enjoy.

2014-10-01: an earlier attempt

Pic13: potatoes, cream / sauce
Pic14: cheese on top
Pic15: served

b. stovetop scalloped potatoes

2017-11-26

Stovetop goes a lot faster than oven-baked, but you don't get the brown crust. It is possible of course to put it under the broiler afterwards.

INGREDIENTS

This is what you need for 2 servings:

3-4 potatoes, peeled, sliced
2-3 cups béchamel sauce
S&P

Pic16: stovetop scalloped potatoes

Directions

2014-10-01

Pic17: sliced potatoes in sauce
Pic18: simmer until potatoes are soft
Pic19: served

boil the sliced potatoes in water 5-8 minutes until soft and add them to the sauce.
Alternatively, cook the sliced potatoes in béchamel-based sauce until they are soft.
This should not take more than 20 minutes.
Stir frequently to prevent burning.
Serve and enjoy.

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org