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CLEM
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Posts: 2118
Loc: BRISTOL, RI
Re: Scalloped Potatos [Re: Rasputin]
      #985517 - 04/02/09 01:53 PM (200.7.63.249)

Just made it of the box the other night. Not bad for a quick meal.

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CLEM


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Re: Scalloped Potatos [Re: islandgem]
      #985521 - 04/02/09 01:58 PM (4.154.204.203)

Scalloped potatoes are a good side with a ham dinner--- however-- if you are doing a pot luck or a buffet-(without the baked ham) try kielbasa in the potatoes- it is also a winner (no cheese though- although I guess you could) chbpod

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Re: Scalloped Potatos [Re: GaKaye]
      #985590 - 04/02/09 04:10 PM (24.206.236.200)

Quote:

GaKaye said:
Actually, true scalloped potatoes don't have cheese. Au Gratin potatoes have cheese.

The way I've always made them (scalloped), is to layer sliced potatoes and onions in a buttered casserole dish. Top each layer with salt, pepper a sprinkle of flour, and dot with butter. Put the layers all the way to the top of the dish. Then pour milk on top, until it comes up to the top layer of potatoes. Bake, uncovered, at 350 for 45 minutes. Be sure to let is set for 15 minutes or so before serving.




This is how I make mine too. I learned this from my mother and grandmother, who were both great Southern women.


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contessa
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Re: Scalloped Potatos [Re: Rasputin]
      #985709 - 04/02/09 08:19 PM (68.163.133.103)

Now you got the rest, here's the BEST!

Ingredients:
6 medium red skinned potatoes
3 tablespoons butter
6 green onions, with 2 inches green, sliced
3 tablespoons flour
2 cups 1/2 & 1/2
1/8 teaspoon pepper
salt, to taste
dash nutmeg
bay leaf
garlic

Slice the potatoes w/a mandoline or cut really thin. Put in bowl with water.
Place bowl in refrigerator overnight. The next day, remove from the fridge and drain. The potatoes will be curled and puffed and the starch is gone.
Meanwhile, heat the 1/2 & 1/2 w/garlic clove and bay leaf. Heat almost to a boil. Remove garlic & bay leaf.
Place the potatoes in buttered lasagna pan. Dot w/butter. Pour cream over potatoes and bake for 45 min. ( I cover for 30 min. w/foil then remove)
400 degrees. Yummy!!

(given to me by a famous SXM restauranteur )


Contessa

BTW.....Au Gratin can be made by adding some grated ementhaler or gruyere!!


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pony600
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Joined: 06/24/08
Posts: 948
Loc: CT
Re: Scalloped Potatos [Re: contessa]
      #985963 - 04/03/09 11:43 AM (75.58.178.231)

I have made this for years, it is really great!

5 large potatoes peeled & sliced thin ( 1 quart)
3/4 c. chopped onion
3 TBL. butter
1/4 c flour
1 can (13.75 oz) chicken broth
1/4 c mayonnaise
3/4 tsp salt
1/8 tsp white pepper
paprika ( I use the Hungarian sweet)

Layer the potatoes & onion in a 1 1/2 Qt. casserole.
In a medium saucepan, melt the butter.
Stir in flour.
Cook until frothy.
Gradually stir in broth, mayo, salt & pepper.
Cook, stiring frequently until sauce bubbles & thickens.
Pour over potatoes.
Sprinkle with paprika.
Bake at 350 degrees for 1 1/4 hour or until potatoes are fork tender & top is browned.

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If life hands you a lemon, just squeeze it on a lobster!


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24travel
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Joined: 04/08/08
Posts: 1118
Loc: Hightstown, NJ
Re: Scalloped Potatos [Re: Rasputin]
      #985974 - 04/03/09 11:58 AM (69.115.1.177)

So many recipes and varieties, all sounding good. Would post my wife's version, but she would have to kill me !
Her's is similiar, all tasty postings, will try a few.
Yup, Au Gratin is with cheese, Scalloped Potatoes, no cheese.
2-4-Travel


2-4-Travel

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Time is passing, no better place to watch it go by than in St. Martin !


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peconic
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Joined: 02/01/04
Posts: 19406
Loc: Basking Ridge, NJ Southold, NY...
Re: Scalloped Potatos [Re: pony600]
      #985979 - 04/03/09 12:01 PM (173.70.202.81)

I like both your's and contessa's recipes... mine was just the basic...
I always add lots of thinly sliced onions... and enough flour to make the juices thick...
usually par-boil the potato slices, pre-soaked also...
I hate crunchy potatoes in this! they have to be cooked "aldente" before adding to casserole...
I slice mine about 1/4" thick...
sometimes I will top with thin cut pork chops, or layer with leftover spiral cut ham...

Cheese is definately Au Gratin, and can be done same way with addition of cheese...
personally, I like it better without the cheese...

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Life with my wife... It's not just a marriage, It's an Adventure!
"Only Sailors Get Blown Offshore" <*}}}><{


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MichaelDC
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Joined: 04/18/07
Posts: 2251
Loc: Canada's Ocean Playground
Re: Scalloped Potatos [Re: peconic]
      #985981 - 04/03/09 12:02 PM (24.222.131.210)

Ok you guys are Pi$$$$ing me off now I have to cook one of these this weekend...they all look yummier than mine ..locked in the kitchen for another weekend....break out the All-Clad...Yippee!

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Cheers

Michael


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Carol_HillAdministrator
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Joined: 08/01/00
Posts: 63371
Loc: Central Florida!
Re: Scalloped Potatos [Re: peconic]
      #985982 - 04/03/09 12:02 PM (71.98.230.150)

Brian--ah, EVERYTHING goes better with cheese! Guess that's why I so stupidly didn't know the difference!

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peconic
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Joined: 02/01/04
Posts: 19406
Loc: Basking Ridge, NJ Southold, NY...
Re: Scalloped Potatos [Re: Carol_Hill]
      #985985 - 04/03/09 12:04 PM (173.70.202.81)

Carol, Potato, Pattatto... no matter what you call it... or what you put in it... it's still "good eats"!

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Life with my wife... It's not just a marriage, It's an Adventure!
"Only Sailors Get Blown Offshore" <*}}}><{


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