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<p> This is the ultimate comfort food for me. I haven't made them in years and when I eat them elsewhere I find they are either the most satisfying food going or a flavourless sludgy mess.</p>
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<p>I think I would prefer the first kind of recipe!</p>
<p> </p>
<p>What are your favourites?</p>
 

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<p>Easy!  They are hella bad for you, but it's the holidays :)</p>
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<p>4lbs red or yukon gold potatoes</p>
<p>1 1/2 pints heavy cream</p>
<p>1/2 stick butter</p>
<p>1/2 c parmesan cheese</p>
<p>1 c gruyere cheese shredded</p>
<p>salt and pepper</p>
<p>1 small onion, veeeery thinly sliced</p>
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<p>Boil potatoes whole until half cooked (somewhat soft but still slightly hard centers), allow to cool a bit</p>
<p>Slice potatoes and place 1/3 in layer in casserole dish, scatter 1/3 onions, dot w/ 1/3 butter, salt and pepper well, and 1/3 of parm cheese.  Repeat layers 2x more.</p>
<p>Top finished layers with gruyere cheese, then carefully pour cream over dish.</p>
<p>Bake at 350 for about 45 minutes until cream is bubbling and cheese is browned.  Let sit for about 10-15 minutes before serving.</p>
<p>80,000 calories per serving for sure, but this is the classic steakhouse au gratin.  Once or twice a year with a prime rib roast or a ham, yummmmmmmm!</p>
 

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<p>I want to try your recipe plantnerd!</p>
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<p>Mine is like this:</p>
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<p>Grease a baking pan(I usually use 9x13)with butter. Cut about 6 large potatoes into slices and place them in pan.</p>
<p>Saute 1/4 c. of finely chopped onion in 1/4 c. butter(or whatever you like to use). Add a couple pinches of salt and pepper. Once onions are transparent add 2 Tbsp. of flour and mix well. Now gradually add 2 c. of milk(think white sauce here). Constantly stir and bring to a boil. Boil 1 minute. Cover the potatoes with this mixture. Dot the top of the potatoes and mixture with small pieces of butter. Cover cooked at 350 for 30 minutes. Remove foil and cook another 30 minutes or so until potatoes are tender when poked through with a knife.</p>
<p>We love scalloped potatoes<span><img alt="yummy.gif" src="http://files.mothering.com/images/smilies/yummy.gif" style="width:15px;height:15px;"></span></p>
 

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<p>Yours sounds great too!  I never thought of using a bechamel---much healthier, but then again, with scalloped taters, who's really thinking about health :)</p>
 
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