Monday, May 3, 2010

Scalloped Potatoes

We had a weekend away with the family so we had a number of side dishes and goodies to contribute.  Here was the first- scalloped potatoes. If you google "scalloped potato recipe" you'll get millions of hits. I was a bit overwhelmed with all the recipe choices and so many of them sounded so good!
When in doubt, go with Martha Stewart. I altered the original recipe as we have whole milk in the house for little kids so I figured using that instead of milk and cream would suffice. And, I wanted to jazz up the cheese a bit and add some smoked cheddar. The result was delicious! I baked this ahead of time and just reheated it about 30 minutes before our ham dinner. It goes great with ham.

Scalloped Potatoes
Adapted From: Martha Stewart.com
Printable Recipe 
3 lbs Yukon gold potatoes, peeled and sliced
3 c milk
1 clove garlic, minced
4 oz Gruyere cheese, grated
2 oz Smoked cheddar cheese, grated
Salt and pepper
5 oz gruyere
2oz smoked cheddar

1. Preheat the oven to 325 with the rack set on the lower third of the oven.

2. Combine sliced potatoes and milk in a large saucepan over high heat. Bring to a boil and reduce heat to low. Simmer potatoes for 5-7 minutes.

3. Place a colander over a large bowl to catch the draining milk. Drain potatoes and reserve the milk. Measure the milk. If it's less than 2 cups add additional milk to bring volume up to 2 cups.

4. Rub the bottom of a 9x13 pan with butter. Spread minced garlic on bottom of a pan. Add potatoes and season with salt and pepper. Dot with remaining butter and pour reserved milk over potatoes. Sprinkle with cheese.

5. Bake for 80-90 minutes.

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