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Scalloped Potatoes Recipe

   
 

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     Scalloped Potatoes

Category   Entrees - Maindishes
Sub Category   None
Servings   12-24
Preptime   25 minutes
Ingredients
10lb white potatoes
1/4 cup butter
1/2 cup of all purpose flour
A sprinking of Salt
Ground pepper
4 cups of milk
 
Instructions
Melt the butter in a large frying pan. Fry onions in butter until soft. Remove the pan from the heat and sprinkle the flour over the onions and mix in. Place pan back on heat stirring constantly until flour is bubbling (about a minute). Remove from heat and add 2 cups of the milk and place back on heat. Stir constantly as mixture thickens. Gradually add the remaining 2 cups of milk. Stir until entire mixture is a creamy but not too thick consistency. Potato Prep- Peel and thinly slice potatoes (potato thickness is proportional to cooking time). Toss the slices potatoes into 1-2 tbsp of flour. (cornstarch for the GF). Layer half of the potatoes in a lasagne pan or 11 1/2 by 15 1/2 roasting dish. Pour half of the sauce over the potatoes and spread evenly. Layer the rest of the potatoes and cover with the remaining sauce. Evenly distribute an additional 1/4 cup cold milk (or cream if you want)into the four corners of the dish.
Cover with tinfoil and bake at 350F for 1 hour, remove tinfoil and bake for an additional 25- 30 minutes. Top layer should be golden brown. NOTE- For GF use equivalent cornstarch quantity
Of course, you don't HAVE to make this dish in huge 10lb batches-but I seem to rarely go home with much left- and it heats up well the next day (in the oven, not the microwave, please) so, go ahead-make lots. Making the roux for the sauce is what makes it not curdle like scalloped potatoes so often do. Its a bit of a fiddle, but, I'm told worth it.
If you want a really special (but be warned) RICH dish- 1/3 cup of Grated Asiago cheese is wonderful for additional flavor and aroma in the kitchen--layer some in the middle as well as on top.


Originally Submitted 12/23/2012





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