Scalloped Potatoes Part 12010-02-20
Cooking with a potatoes for many of us is a love-hate relationship. The love comes from the varieties, flavors and the many ways you can cook with them. The hate comes from the peeling process. Lets face it, how many hands go up in your household when someone says “Who wants to peel the potatoes?” Images of cooks peeling away at volumes of potatoes to feed an army quickly comes to my mind.
Then there are scalloped potatoes. These potatoes need to be peeled and then cut into 1/8 inch slices. I don’t know about you, but I am not very good at doing that even with a good knife. Before we dive into some recipes for scalloped potatoes, there are two kitchen tools that will make this task easier. For peeling, it is a Apple and Potato Peeler. This links to the version that we own. This works reasonably well except on very large potatoes or those that have an irregular shape. Next on our potato equipment addition was a Mandoline Slicer. This slicer was highly recommended by Americas Test Kitchen. I can’t recall when I got this wonderful kitchen device but if you are a potato lover, this should be on your list of must haves. Slicing uniform potatoes is simple and easy. Scalloped or french fries this can really make short order of the task.
The first recipe comes from our family friend Glenys Elliott. A recipe that is richer in the dairy ingredients than some recipes but that gives it a nice creamy body. Stayed tuned for our other scalloped potato recipes.
Glenys Elliott’s Scalloped Potatoes
1 1/2 cups finely sliced onions
1 1/2 lbs potatoes, peeled and finely sliced
4 Tbs flour
1 1/2 tsp salt
1/2 tsp black pepper
1 1/2 cups milk
1 1/2 cups whipping cream 35% BF
Preheat oven to 350.
Select a baking dish with at least 1-2″ to spare when potatoes and onions are in it – cream bubbles up and may spill over. You can also put a tray underneath as you would with a pie to catch the excess.
Mix flour, salt and pepper in a small bowl.
Layer the potatoes and the onions in dish, sprinkling the flour mixture between the mixture. Cover dish tightly with foil.
Bake in oven for 1 hour, remove foil and bake for 1 hour more. If you double the recipe you may have to adjust the cooking time. Allow to potatoes to rest for 10-15 minutes before serving.
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