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Scalloped
Potatoes |
This
was always an absolute necessity with ham dinners when I was a kid.
Everyone wants the crispy brown parts.
5-6 baking potatoes for a quart size casserole
About a 1 1/2 cups heavy cream
Salt
3-4 tablespoons butter
Peel and slice 5 or 6 potatoes depending on the size of your casserole,
using metal slicing attachment with Cuisinart or mixer. The slices
should not be paper thin. If you can almost see through the slices
they are too thin, but the slices should be very flexible. I don’t
know the millimeters for this. The Kitchen Aid mixer attachment
has a skinny and a fat slicer. I use the skinny one.
Butter casserole. Set oven at 350 degrees.
You need a surprising amount of salt for this recipe. I usually
run the slicer for a while, about one potato at a time then add
a handful of slices to the casserole, and then liberally sprinkle
salt over the layer, and continue by handfuls until the casserole
is full.
Add heavy cream until you can see it almost cover the potato slices.
About a cup. Have extra just in case you need a little more. It
keeps well.
Dot top with butter. Cook uncovered for about an hour. It will turn
brown on top and sides. Test for tenderness with a skewer if in
doubt.
-MDH
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