Recipe: Scalloped Potatoes

the appetizer:

This Scalloped Potatoes recipe is a great match for the classic Baked Ham recipe. Both recipes are from the new Joy of Cooking cookbook.

Scalloped Potatoes

6 servings

I. Preheat the oven to 350 degrees F. Drop into boiling water:

3 cups very thinly sliced peeled boiling potatoes

Add:

1 teaspoon salt

Parboil about 8 minutes. Drain well. Grease a 10-inch round baking dish. Place the potatoes in it in 3 layers, sprinkling each layer with flour and dotting with butter, using in all:

2 tablespoons all-purpose flour
3 to 6 tablespoons butter

There are many tidbits you can put between the layers. Try, if you like:

(1/4 cup finely chopped chives or onions)
(12 well-drained anchovies, chopped, or 3 slices bacon,
cooked until crisp and crumbled, reduce the salt below)
(1/4 cup finely chopped bell peppers)

Heat in a small saucepan:

1-1/4 cups milk or cream

Season with:

1-1/4 teaspoons salt
1/4 teaspoon paprika
(1/4 teaspoon dry mustard)

Pour the mixture over the potatoes. Bake about 35 minutes, testing for tenderness with a fork.

II. Preheat the oven to 350 degrees F.

Layer in a greased 10-inch round baking dish:
3 cups very thinly sliced peeled boiling potatoes

Heat in a medium saucepan:

One 10-3/4-ounce can condensed cream of mushroom
or cream of celery soup
1-1/2 cups milk or cream

Stir in:

1/4 cup shredded Swiss or Cheddar
(1/2 cup Sautéed Mushrooms, page 283 of the book)

Pour the mixture over the potatoes. Bake about 1 hour, testing for doneness with a fork.

Buy the Book!

from:
Joy of Cooking
75th Anniversary Edition–2006
by Irma S. Rombauer, Marion Rombauer Becker and Ethan Becker
Scribner
Hardcover, 1152 pages, $30.00
ISBN: 0-7432-4626-8
Recipe reprinted by permission.