Friday, December 28, 2012

Scalloped Potatoes

Today I'm sharing another holiday favorite recipe, scalloped potatoes.  This recipe uses 7 1/2 lbs of potatoes, feeds a crowd, and is definitely worth the prep. The gratin can be prepared the day before, baked, and reheated the next day for the party.

The potatoes can be hand sliced, but using a mandoline is definitely the way to go.  The one I use is the "Dial-o-matic" (miracle food cutter) which was my Mother's and it's about 40 years old and is still razor sharp.  A mandoline is worth the investment because it creates paper thin slices of any vegetable in seconds.

My recipe uses cheddar cheese, but a gruyere would also work.  The secret to this recipe is to season every layer so every bite is flavorful. This potato gratin is perfect for a buffet, compliments any roasted meat, and serves 15 hearty appetites.  It can also be down sized to any amount by adjusting the milk and cooking time. My Williams Sonoma Pilivuyt Rectangular Roaster  was purchased specifically for family sized scalloped potatoes and lasagna and is used several times a year.  

Scalloped Potatoes - Serves 15

7 1/2 lbs. Yukon Gold potatoes - peeled 
3 cups grated cheddar cheese - setting aside 1 cup for topping.
1 qt. whole milk
1/2 cup flour 
Salt & Pepper
1 stick cold butter - diced - then chilled (for easy handling)

Peel potatoes and slice paper thin by hand or on a mandoline.  Butter a large casserole dish.  Line dish with potatoes in an overlapping pattern.  Sprinkle flour, salt and pepper, cheese and dot with cold butter.  Repeat for a total of six layers seasoning each layer in the same way, leaving top layer unseasoned.  Pour 1 quart of milk over potatoes.  You should be able to see milk under the layers when you tilt the casserole.  Salt and pepper top layer, cover with remaining cheese and dot with butter.  Bake covered with foil in a 350 degree oven for 1 hour, remove foil and bake an additional 30 minutes until bubbly and top is nicely browned. 

 I bring the casserole to room temperature, then refrigerate until the next day, then reheat for about 30-45 minutes in a 300 degree oven.  

No comments:

Post a Comment