Monday, November 12, 2012

Scalloped Potatoes (Escalloped Potatoes) au Gratin

Here's a dish that seems to be French in nature but American/Canadian in flavor. It's just right for those cool fall and winter evenings, when you are craving something warm and comforting. Perfect with everything from roast to ham, and great for a special dinner or potluck. You can't beat a good scalloped potato dish as a crowd- or family-pleaser. (p.s. 'au gratin' means 'with cheese,' for those who may not know). Hint: You will want enough milk to cover the potatoes/onions before baking. As you can see, it evaporates slightly and puffs up the sides to create the tasty golden crust.

Scalloped potatoes au gratin

  • 4-6 potatoes, peeled and thinly sliced
  • 1 large sweet onion, peeled and thinly sliced
  • 1/4- 1/2 stick of butter or margarine
  • 2 tbsp corn starch or flour
  • 1 1/2 to 2 c scalded milk
  • 1/2 pkg (6 oz or so) grated sharp cheddar cheese

  1. Heat oven to 350 F.
  2. Mix potatoes and onions and place in greased 8c casserole
  3. Dot with little pieces of butter or margarine and sprinkle with corn starch or flour
  4. Heat milk until scalded (steaming but not boiling)
  5. Pour over the potatoes and onions; ensure they are totally covered
  6. Sprinkle with grated cheese
  7. Bake in 350 F oven, on middle rack, for approximately 45 minutes until the potatoes are tender and the top is golden and puffy.

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