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Scalloped Potatoes

By Teresa on 11 June 2010 | Viewed 24926 times

Mmmmmm a delicious way to enjoy spuds, this is very similar to a Julia Child recipe for Potato Gratin. Perfect for entertaining, because you can make them a few hours or even a day ahead of time


1 tsp salt
1 clove garlic, minced, pressed or grated
3 cups milk, or milk mixed with cream according to your heart’s desire
1/2 tsp white pepper
2 lb of boiling potatoes (I think I just used agria)
optional: a handful of grated cheese


Peel the potatoes and put them in a bowl of water. In a pot large enough to hold the milk and the potatoes, put the milk, salt, pepper, and garlic (or use a dish that you can put straight into the oven). Slice the potatoes very thinly - 1/8 inch or less. Use your food processor if you have one!!! Put the sliced potatoes into the milk right away. It’s very important not to rinse the potatoes or put them in water, they must go straight into the milk once sliced. Scalloped potatoes do not need flour because the potato starch thickens the dish. The reason the potatoes need to be sliced so thinly is to expose as much starch as possible, and you do not want to wash that starch off.
Preheat oven to 200 oC. Bring the milk and potatoes to a slow boil over medium high heat on your stovetop and cook for a few minutes to start the sauce thickening. Stir and scrape the bottom of the pot occasionally to prevent sticking or burning. A thick-bottomed pot will help here. Just before it goes into the oven you can top the potatoes with any grated cheese you like. You don’t really need to use a cheese topping, because the gratin will brown nicely without it, especially if you’ve used some cream in with the milk. On the other hand, if you’ve used low-fat or skim milk, and no cream, you might need some cheese on top to enhance browning, or you can dot the top with butter for the same purpose. If you’ve used stove-top-to-oven cookware, just put it in the oven now. If not, dump the food from your pot into your baking dish, push down any slices that are sticking out of the milk, and put it in the oven. Bake for 40 to 50 minutes. The top should be nice and brown, and the potatoes should be tender. Ideally the potatoes will have absorbed most of the liquid, but again, don’t worry, any liquid remaining will be thick, creamy and delicious.

Will this work with soy milk .. I am also lactose intolerant :(

Posted by Natalie1980  on  28/09/10  at  10:46 AM

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