Scalloped Potatoes
Based on the version from The Joy of Cooking... the original recipe calls for parboiling the potatoes and baking the assembled dish for 35 minutes. I've learned that assembling the dish with uncooked potatoes and covering them with foil during the first part of the baking process results in a smoother texture - I finish them up uncovered to get the top nice and browned.
Posted November 25, 2015
- 3 cups peeled, very thinly sliced potatoes (a mandoline works great, if you have one!)
- 1 onion, minced
- 1-2 tbsp olive oil
- 2 tsp flour
- 3-6 tbsp butter
- 1 1/4 cups milk or cream
- 1 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 tsp paprika
- Parsley to taste
Preheat oven to 350 degrees F. Grease a 10-inch baking dish.
Saute onions in olive oil until soft and slightly browned, 5-10 minutes. While they cook, mix milk or cream, salt, pepper, paprika, and parsley, and cook until heated through.
Place a layer of potatoes in the dish. Sprinkle with flour, dot with butter, and scatter some of the onions. Repeat until ingredients are used up (end with potatoes, flour and butter, use up the onions in the lower layers). Pour on milk or cream mixture, making sure all the potatoes on the top layer are moistened. Cover with tin foil. Bake 30-45 minutes, until potatoes are soft (test with a fork). Uncover dish and bake an additional 10-15 minutes until top is lightly browned.
Saute onions in olive oil until soft and slightly browned, 5-10 minutes. While they cook, mix milk or cream, salt, pepper, paprika, and parsley, and cook until heated through.
Place a layer of potatoes in the dish. Sprinkle with flour, dot with butter, and scatter some of the onions. Repeat until ingredients are used up (end with potatoes, flour and butter, use up the onions in the lower layers). Pour on milk or cream mixture, making sure all the potatoes on the top layer are moistened. Cover with tin foil. Bake 30-45 minutes, until potatoes are soft (test with a fork). Uncover dish and bake an additional 10-15 minutes until top is lightly browned.