Sunday, April 24, 2011

Scalloped Potatoes

Quickie.  Someone asked me for a 'recipe' for scalloped potatoes recently.  There isn't one, if someone gives you a recipe, they've persnickity'd it to death.  Really, this will rock your, and whoever else has the luck to share it, world!!

I'm going to Easter dinner at a friend's place because we don't have family local.  I'm on a side this year, I picked scalloped potaotes.  It'll go beautifully with the lamb they are roasting, the ham being brought and just about any other meat that arrives, hot or cold!

Pay attention, this goes fast:

Peel a load of russet potatoes.  Slice them thin and "dry fit" them in the casserole dish you're going to bake and take them in.  When you have enough, cover them barely with milk.  Transfer the whole lot to a gigantic frying pan.  Add 1/2 cup of heavy cream.  Gently heat it to boiling.  Be gentle, you don't want to break up the potatoes much.  Salt and pepper it, add a couple grates of nutmeg.

When it boils, transfer the whole lot back to the casserole dish, which you've buttered in the mean time, and toss it on a sheet pan and into a 350 oven.  I grate a little good cheddar on top and dot with butter.

Bake it until they are just tender, about an hour.  You can eat it hot, let it cool to room temperature (my favorite) and it'll thicken a bit as it site.  Travel with it or eat it all on your lap in front of an Easter parade.  Really, you're done and when you present it, you'll be a rock star.

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