IT'S SO EASY.

 

with RUSSET POTATOES SLICED 1/8" THICK and  HALF & HALF.

Use whatever pan you have == if it's more shallow, it will cook in a shorter time and have more browned surface, == if it's deeper, it will cook a bit longer and have a less browned surface.  What you want is a surface approaching this:

 

Scalloped Potatoes

 

3 tablespoons butter
2 pounds (about 4 medium sized) Russet potatoes, peeled, sliced 1/8-inch thick
1 medium white onion, sliced thinly, and minced
Fresh herbs (chives, parsley, finely chopped)
1/2 cup Parmigiano-Reggiano, freshly grated
2 1/2 o 3 cups half-and-half (half milk, half cream)

Preheat oven 350 F.

Butter casserole dish with 1 tablespoons butter. 

Eyeball your ingredients — have potato slices and onions separated into thirds.

Layer the bottom of the casserole dish with one-third of the potato slices.  Sprinkle with salt and pepper, one-third of the finely chopped onions, a small amount of finely chopped fresh chives & parsley and the Parmigiano-Reggiano.

Repeat layers. 

Top the casserole with the remaining one-third potato slices.  Add the half and half. (Do not over-fill; fill just a bit under top slices of potatoes.)  Dot the potatoes with remaining 1 tablespoons butter.

Cover the casserole and bake in the oven for one hour.

After an hour, remove the cover, sprinkle on a bit more Parmigiano-Reggiano, if you like.

Return to the oven for an additional 30 minutes.

(For faster cooking, parboil the sliced potatoes for 8 minutes,  pat them dry, then layer.  Reduces total oven cooking time down to 35 to 40 minutes.)


 

You can find other, similar recipes by tapping here on the Home Cookin' index.

 

                                                                   back Back Home

Copyright 1999-2008  S.H. Klock/ The Recipe Reader / at Home Cookin'
For personal use only.  All rights reserved.   Terms of use.