Thread: Scalloped potatoes help?

On Sat 03 Jan 2009 09:53:55a, tintalle told us...

> I have a nice small ham that i'm going to make for supper tonight,
> just right for the two of us. I'd love to have scalloped potatoes with
> it, but its one of those dishes i've just never made before. A quick
> search for recipes finds oh so many variations, but most of them use
> some sort of canned cream soup as base.. blech!
>
> Anyone have a tried and true "from scratch" recipe to share, or some
> guidance on the proportions of cream/milk/flour to use?
>
> Alternately, i'd love a good hashbrown casserole recipe, again without
> the canned soup stuff.
>
> thanks!
> tint
>

This was recently posted, and although I haven't made it, it's purely
scalloped potatoes. The cheese can be either omitted or a different choice
of cheese.


* Exported from MasterCook *

Scalloped Potato Gratin

Recipe By :Tyler Florence
Serving Size : 6 Preparation Time :0:15
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups heavy cream
1 sprig fresh thyme
2 garlic cloves -- chopped
1/2 teaspoon ground nutmeg (optional)
Butter
2 pounds russet potatoes -- peeled and cut into 1/8-inch
thick slices
Salt and freshly ground black pepper
1/2 cup grated Parmesan -- plus more for broiling

Preheat the oven to 375 degrees F.

In a saucepan, heat up the cream with a sprig of thyme, chopped garlic and
nutmeg.

While cream is heating up, butter a casserole dish. Place a layer of potato
in an overlapping pattern and season with salt and pepper. Remove cream
from heat, then pour a little over the potatoes. Top with some grated
Parmesan. Make 2 more layers. Bake, uncovered, for 45 minutes. Sprinkle
some more Parmesan and broil until cheese browns, about 5 minutes.

Source:
"Food Network"
S(Internet Address):
"http://www.foodnetwork.com/recipes/tyler-florence/scalloped-potato-
gratin-recipe/index.html"
Start to Finish Time:
"1:05"


--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Saturday, 01(I)/03(III)/09(MMIX)
************************************************** **********************
Countdown till Martin Luther King, Jr. Day
2wks 1dys 13hrs 26mins
************************************************** **********************
Oxymoron: Safe Sex.
************************************************** **********************

On Jan 3, 8:53*am, tintalle <cala...@gmail.com> wrote:
> I have a nice small ham that i'm going to make for supper tonight,
> just right for the two of us. I'd love to have scalloped potatoes with
> it, but its one of those dishes i've just never made before. *A quick
> search for recipes finds oh so many variations, but most of them use
> some sort of canned cream soup as base.. blech!
>
> Anyone have a tried and true "from scratch" recipe to share, or some
> guidance on the proportions of cream/milk/flour to use?
> ....
This one works. It's given on cans of Carnation evaporated milk but
don't hold that against it. It's certainly better than one with
canned soup.....

Scalloped Potatoes

2 lbs. potatoes, peeled and thinly sliced. I like russets.
3 TB butter
1/4 cup chopped onion
3 TB all purpose flour
1 tsp. salt, 1/4 tsp. black pepper
1 can (12 fluid oz.) evaporated milk
1 cup water
1/3 cup grated Parmesan cheese.

Preheat oven to 350°F. Grease 11"x7" baking dish (I don't grease it)

Cover potatoes with cold water, bring to boil, cook for 4 or 5
minutes.
Drain.
Cook onion in butter for 2 or 3 minutes until tender, stir in flour,
salt and pepper. Gradually stir in milk and water, bring just to
boil,
then remove from heat. Arrange potatoes in dish, pour onion-milk
mixture over. Sprinkle cheese on top. Bake until potatoes are
tender,
about 30 minutes. Let it sit for a few minutes to finish
thickening. -aem

On Jan 3, 10:53*am, tintalle <cala...@gmail.com> wrote:
> I have a nice small ham that i'm going to make for supper tonight,
> just right for the two of us. I'd love to have scalloped potatoes with
> it, but its one of those dishes i've just never made before. *A quick
> search for recipes finds oh so many variations, but most of them use
> some sort of canned cream soup as base.. blech!
>
> Anyone have a tried and true "from scratch" recipe to share, or some
> guidance on the proportions of cream/milk/flour to use?
>
> Alternately, i'd love a good hashbrown casserole recipe, again without
> the canned soup stuff.
>
> thanks!
> tint

At the risk of making enemies of friends on rfc who wouldn't dream of
"cheating", my friends Betty Crocker and Hungry Jack both make
excellent scalloped and gratin potato mixes. Use lowfat evaporated
milk or "creaminess" and keep the baking dish pretty shallow.
Lynn in Fargo
who won't touch boxed mashed potatoes for love nor money!

On Sat, 3 Jan 2009 10:16:06 -0800 (PST), aem <[email protected]>
wrote:

>This one works. It's given on cans of Carnation evaporated milk but
>don't hold that against it. It's certainly better than one with
>canned soup.....

Doesn't anyone use plain ole milk anymore?


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Sat 03 Jan 2009 11:47:30a, sf told us...

> On Sat, 3 Jan 2009 10:16:06 -0800 (PST), aem <[email protected]>
> wrote:
>
>>This one works. It's given on cans of Carnation evaporated milk but
>>don't hold that against it. It's certainly better than one with
>>canned soup.....
>
> Doesn't anyone use plain ole milk anymore?
>
>

I've always used cream.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Saturday, 01(I)/03(III)/09(MMIX)
************************************************** **********************
Countdown till Martin Luther King, Jr. Day
2wks 1dys 12hrs 3mins
************************************************** **********************
My life is based on a true story.
************************************************** **********************

"sf" <[email protected]> wrote in message
news:[email protected]..
> On Sat, 3 Jan 2009 10:16:06 -0800 (PST), aem <[email protected]>
> wrote:
>
>>This one works. It's given on cans of Carnation evaporated milk but
>>don't hold that against it. It's certainly better than one with
>>canned soup.....
>
> Doesn't anyone use plain ole milk anymore?
>


I don't make it often, but the twice I tried it with milk or cream it
seperated and did not look appealing. I switched to cream of mushroom
soup base :-)

In article
<[email protected]>,
tintalle <[email protected]> wrote:

> Anyone have a tried and true "from scratch" recipe to share, or some
> guidance on the proportions of cream/milk/flour to use?

Serves 6 to 8

1 Tbs unsalted butter, melted
3 Tbs unsalted butter, cut into small pieces
1 clove garlic, minced
3 Tbs all-purpose flour
1 1/2 tsp salt
3 lb yellow-fleshed or white potatoes, peeled and sliced 1/4 inch (6 mm)
thick
1 small onion, thinly sliced
3 cups milk
2 Tbs finely chopped parsley
salt and pepper to taste

Preheat over to 350°F. Brush a 9 by 13 inch baking dish with the melted
butter.

In a small bowl, stir togeter the garlic, flour, salt, and white pepper.
Arrange one-third of the potatoes on the bottom of the prepared dish and
top with one-half of the onion slices.

Sprinkle half of the flour mixture over the onion and dot with one
tablespoon of the butter pieces. Repeat the layers and dot again with
one tablespoon of the butter pieces. Layer with the remaining potatoes
and dot with the remaining butter pieces. Pour the milk evenly over the
top. Butter a piece of aluminum foil on one side large enough to cover
the dish. Place it over the dish, buttered side down.

Place the covered dish on a baking sheet and place in the middle of the
oven. Bake for 50 minutes. Remove the foil and continue baking until
the top is golden brown and the potatoes are tend, about 45 minutes
longer.

Sprinkle with the parsley and serve immediately.

From the Williams-Sonoma Kitchen Library, Potatoes book.

--
It's now time for healing, and for fixing the damage the GOP did to America.

On Sat, 3 Jan 2009 14:11:26 -0500, "Peter" <[email protected]> wrote:

>"sf" <[email protected]> wrote in message
>news:[email protected]. .
>> On Sat, 3 Jan 2009 10:16:06 -0800 (PST), aem <[email protected]>
>> wrote:
>>
>>>This one works. It's given on cans of Carnation evaporated milk but
>>>don't hold that against it. It's certainly better than one with
>>>canned soup.....
>>
>> Doesn't anyone use plain ole milk anymore?
>
>I don't make it often, but the twice I tried it with milk or cream it
>seperated and did not look appealing. I switched to cream of mushroom
>soup base :-)

Mom used white sauce, so there was no problem with separating. Takes
a tiny bit longer, but her potatoes were always surrounded by a
smooth, creamy sauce.

The first time I made bechamel sauce, a few years ago, I was a nervous
wreck. The name sounded so forbidding. Once I started making it, I
realized that it was my old, familiar "white sauce" from macaroni and
cheese and scalloped potatoes days. Who'd-a thunk?

Carol

--
Change JamesBond to his agent number to reply.

"Lynn from Fargo" <[email protected]> wrote in message
news:[email protected]..
On Jan 3, 10:53 am, tintalle <cala...@gmail.com> wrote:
> I have a nice small ham that i'm going to make for supper tonight,
> just right for the two of us. I'd love to have scalloped potatoes with
> it, but its one of those dishes i've just never made before. A quick
> search for recipes finds oh so many variations, but most of them use
> some sort of canned cream soup as base.. blech!
>
> Anyone have a tried and true "from scratch" recipe to share, or some
> guidance on the proportions of cream/milk/flour to use?
>
> Alternately, i'd love a good hashbrown casserole recipe, again without
> the canned soup stuff.
>
> thanks!
> tint

At the risk of making enemies of friends on rfc who wouldn't dream of
"cheating", my friends Betty Crocker and Hungry Jack both make
excellent scalloped and gratin potato mixes. Use lowfat evaporated
milk or "creaminess" and keep the baking dish pretty shallow.
Lynn in Fargo
who won't touch boxed mashed potatoes for love nor money!



I've used those. When making them from scratch I use the Betty Crocker
*method* for sliced scalloped potatoes in white sauce; add some cheese if
you wish. Boxed mashed potatoe flakes, nope.

But the mashed potatoes sold in tubs - Country Crock or whatever (I get the
store brand) - they're real mashed potatoes and are quite tasty! For when
you don't feel like boiling then mashing potatoes. I know mashing potatoes
isn't difficult but sometimes you just don't feel like mashing boiled
potatoes.

Jill

"sf" <[email protected]> wrote in message
news:[email protected]..
> On Sat, 3 Jan 2009 10:16:06 -0800 (PST), aem <[email protected]>
> wrote:
>
>>This one works. It's given on cans of Carnation evaporated milk but
>>don't hold that against it. It's certainly better than one with
>>canned soup.....
>
> Doesn't anyone use plain ole milk anymore?
>
>
I do. My scalloped potatoes (recipe from Betty Crocker) calls for milk, not
evaporated milk, not cream. Just milk.

Jill

In article <[email protected]>,
sf <[email protected]> wrote:

> On Sat, 3 Jan 2009 10:16:06 -0800 (PST), aem <[email protected]>
> wrote:
>
> >This one works. It's given on cans of Carnation evaporated milk but
> >don't hold that against it. It's certainly better than one with
> >canned soup.....
>
> Doesn't anyone use plain ole milk anymore?

Whole, 2%, 1% or skim? With lactaid or not? Organic or not?
Homogenized or not? Pasteurized or not? From contented cows or ones
worried about who is next for the slaughterhouse?

--
Dan Abel
Petaluma, California USA
[email protected]

On Sat, 03 Jan 2009 11:53:57 -0800, Dan Abel <[email protected]> wrote:

>In article <[email protected]>,
> sf <[email protected]> wrote:
>
>> On Sat, 3 Jan 2009 10:16:06 -0800 (PST), aem <[email protected]>
>> wrote:
>>
>> >This one works. It's given on cans of Carnation evaporated milk but
>> >don't hold that against it. It's certainly better than one with
>> >canned soup.....
>>
>> Doesn't anyone use plain ole milk anymore?
>
>Whole, 2%, 1% or skim? With lactaid or not? Organic or not?
>Homogenized or not? Pasteurized or not? From contented cows or ones
>worried about who is next for the slaughterhouse?

ROFLMAO!!!!!!

"Peter" <[email protected]> wrote in message
news:[email protected] ...
>
> "sf" <[email protected]> wrote in message
> news:[email protected]..
>> On Sat, 3 Jan 2009 10:16:06 -0800 (PST), aem <[email protected]>
>> wrote:
>>
>>>This one works. It's given on cans of Carnation evaporated milk but
>>>don't hold that against it. It's certainly better than one with
>>>canned soup.....
>>
>> Doesn't anyone use plain ole milk anymore?
>>
>
>
> I don't make it often, but the twice I tried it with milk or cream it
> seperated and did not look appealing. I switched to cream of mushroom
> soup base :-)
Ugh. You didn't even dilute the cream of mushroom with milk?! Sounds like
a gloppy potato mess to me!

"Damsel in dis Dress" <[email protected]> wrote in message
news:[email protected]..
> On Sat, 3 Jan 2009 14:11:26 -0500, "Peter" <[email protected]> wrote:
>
>>"sf" <[email protected]> wrote in message
>>news:[email protected] ..
>>> On Sat, 3 Jan 2009 10:16:06 -0800 (PST), aem <[email protected]>
>>> wrote:
>>>
>>>>This one works. It's given on cans of Carnation evaporated milk but
>>>>don't hold that against it. It's certainly better than one with
>>>>canned soup.....
>>>
>>> Doesn't anyone use plain ole milk anymore?
>>
>>I don't make it often, but the twice I tried it with milk or cream it
>>seperated and did not look appealing. I switched to cream of mushroom
>>soup base :-)
>
> Mom used white sauce, so there was no problem with separating. Takes
> a tiny bit longer, but her potatoes were always surrounded by a
> smooth, creamy sauce.
>
> The first time I made bechamel sauce, a few years ago, I was a nervous
> wreck. The name sounded so forbidding. Once I started making it, I
> realized that it was my old, familiar "white sauce" from macaroni and
> cheese and scalloped potatoes days. Who'd-a thunk?
>
> Carol
>
> --
> Change JamesBond to his agent number to reply.



LOL I know what you mean, Carol. Bechamel... thin, medium or white sauce.
Hello! Our mother's didn't use the term "bechamel"

Jill

In article <[email protected]>,
"Peter" <[email protected]> wrote:

> "sf" <[email protected]> wrote in message
> news:[email protected]..
> > On Sat, 3 Jan 2009 10:16:06 -0800 (PST), aem <[email protected]>
> > wrote:
> >
> >>This one works. It's given on cans of Carnation evaporated milk but
> >>don't hold that against it. It's certainly better than one with
> >>canned soup.....
> >
> > Doesn't anyone use plain ole milk anymore?
> >
>
>
> I don't make it often, but the twice I tried it with milk or cream it
> seperated and did not look appealing. I switched to cream of mushroom
> soup base :-)

I've had that happen with milk. It curdled due to too much heat. We
make a white sauce with the milk now, and it hasn't curdled since.

--
Dan Abel
Petaluma, California USA
[email protected]

On Sat, 3 Jan 2009 10:40:56 -0800 (PST), Lynn from Fargo
<[email protected]> wrote:

>At the risk of making enemies of friends on rfc who wouldn't dream of
>"cheating", my friends Betty Crocker and Hungry Jack both make
>excellent scalloped and gratin potato mixes. Use lowfat evaporated
>milk or "creaminess" and keep the baking dish pretty shallow.

I think of those like I do kraft macaroni and cheese. They are not a
shortcut, they are a destination. When that's what you want, nothing
else will do.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

In article
<[email protected]>,
Dan Abel <[email protected]> wrote:

> From contented cows or ones worried about who is next for the
> slaughterhouse?

Contented cows don't worry about the slaughterhouse; the have
reincarnation.

--
It's now time for healing, and for fixing the damage the GOP did to America.

Mom used white sauce, so there was no problem with separating. Takes
> a tiny bit longer, but her potatoes were always surrounded by a
> smooth, creamy sauce.
>
> The first time I made bechamel sauce, a few years ago, I was a nervous
> wreck. The name sounded so forbidding. Once I started making it, I
> realized that it was my old, familiar "white sauce" from macaroni and
> cheese and scalloped potatoes days. Who'd-a thunk?
>
> Carol

Exactly the way my mother made her scalloped potato. She had a salad master
slicing gizmo (they still make it) that had a scallop cut blade. We would
cut the potatoes on that and then make the white sauce to pour over. I have
been making white sauces since I can even remember, as we used it for a base
for many other sauces and soup thickening. I also was intimidated by the
name bechamel, and then saw it was a simple sauce!!

Later,
DP
>
> --
> Change JamesBond to his agent number to reply.

On Sat 03 Jan 2009 01:46:01p, Michelle Steiner told us...

> In article
> <[email protected]>,
> Dan Abel <[email protected]> wrote:
>
>> From contented cows or ones worried about who is next for the
>> slaughterhouse?
>
> Contented cows don't worry about the slaughterhouse; the have
> reincarnation.
>

Or they're supplying Carnation.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Saturday, 01(I)/03(III)/09(MMIX)
************************************************** **********************
Countdown till Martin Luther King, Jr. Day
2wks 1dys 9hrs 57mins
************************************************** **********************
'He's dead Jim, kick him if you don't believe me.'
************************************************** **********************