posted by Mimi Hiller 04-24-100 6:44 PM
Scalloped Potatoes
Melinda Lee (Food Radio Hour, here in L.A.).
Serves 4
You will need: a 2-quart baking pan, about 2 inches deep, and about 8” X 14” for 2 pounds of potatoes. The classic pan is oval, but any shape may be used.
2 pounds, Yukon Gold potatoes (about 6 cups sliced), sliced about 1/8-inch thick
1-2 cloves, garlic - peeled and minced
salt and fresh pepper
a pinch of nutmeg (or a very light grating of fresh nutmeg for each layer)
1 1/2 cups, half and half (or whole milk)
about 2 tablespoons, butter - cut into bits
Preheat oven to 325 degrees. Lightly butter the baking dish and sprinkle minced garlic over the bottom.
Slice the potatoes, and layer them immediately (without rinsing them) in the baking dish. Sprinkle each layer with salt, pepper, and a small amount of nutmeg. You will have about 3 layers of potatoes.
Drizzle over the half and half - it should barely cover the potatoes. Dot the top with butter.
Bake in the middle of the preheated oven for about 1 1/2 hours, basting occasionally, until potatoes are tender. [Time will vary depending on thickness of potato slices.] Allow to stand for 5-10 minutes before serving.
Variations:
Potatoes, along with the half and half and seasonings, may be gently simmered on top of the stove for a few minutes, until the liquid thickens - or even longer, until the potatoes are almost tender - before baking. Then they are poured into the baking pan, dotted with butter on top, and baked as directed. This speeds up the baking process, and ensures even seasoning.
Cheese may be added between layers and/or to the top of the dish. If added to the top of the dish, add it later in baking, so it doesn’t overcook, or sprinkle over about 1/3 cup, grated Swiss or Gruyere cheese after baking is completed, then place the baking dish 4-5 inches beneath a hot broiler until browned and bubbling.
About 1/3 cup of heavy cream may be drizzled over the gratin for the last 30-40 minutes of baking, to form a distinctive brown crust.
4 ounces of blue cheese may be thoroughly blended (until smooth) into about 1/2 cup of half and half and added between layers and on top, before the plain half and half is drizzled over.
American scalloped potato recipes often call for about 1 tablespoon of flour to be sprinkled between each of the two lower layers (not the top) of the dish. This technique works well if “boiling” potatoes are used - it helps absorb their extra moisture.