CREAMY SCALLOPED POTATOES
Source of Recipe
Mary Engelbreit's 'Tis the Season Holiday Cookbook.
Recipe Introduction
Scalloped potatoes are good as gold
If you want to be fancy and international about it, call these potatoes a,"gratin." But by whatever name it's called, this dish is undeniablyfirst-class comfort food. Whether you're mounting a fancy dinner or a casual
supper, creamy scalloped potatoes are a real crowd pleaser. For thin-as-a-coin potato slices, use a mandoline (vegetable slicer), available at kitchenware stores.
List of Ingredients
2 1/2 pounds baking potatoes
1 1/4 teaspoons salt
1/4 teaspoon freshly ground pepper
1 3/4 cups heavy cream
Recipe
Position a rack in the center of the oven and preheat the oven to 325 degrees. Generously butter a 13-by- 9-inch baking pan and set aside.
Peel the potatoes. Using a mandoline or very sharp knife, cut the potatoes into 1/8-inch-thick slices. Arrange a quarter of the potatoes in an even layer in the prepared dish and sprinkle with a generous 1/4 teaspoon of salt
and a large pinch of pepper. Gently pour a scant 1/2 cup of the cream over the potatoes. Repeat the layering with the remaining potatoes, salt, pepper and cream.
Cover the pan with foil and bake for 30 minutes. Remove the foil and bake uncovered for 20 to 30 minutes longer, until the potatoes are golden brown on top and tender when pierced with a small, sharp knife. Let stand for 10 minutes before serving
Makes 8 servings.
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