TravelTalkOnline Forums People Talk Recipes Scalloped Potatos

I'm looking for the best Scalloped (or au Gratin) Potato Recipe.

Potato thickly sliced or thinly sliced?

Who can help me out?

Thanks. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Cheers.gif" alt="" />

Basic recipe... I usually add cooked ham or pork to it...

Ingredients:
6 medium red skinned potatoes
3 tablespoons butter
6 green onions, with 2 inches green, sliced
3 tablespoons flour
2 1/4 cups whole milk
1/8 teaspoon pepper
salt, to taste
1/4 teaspoon dried mustard
dash nutmeg
Preparation:
Lightly grease an 11x7-inch baking dish. Heat oven to 350°.
Peel potatoes; rinse well then slice thinly into a large bowl.

In a medium saucepan over medium-low heat, melt butter. Add sliced green onions and sauté for 1 minute. Stir in flour until smooth and bubbly. Add milk and salt and pepper to taste. Cook, stirring, until thick and bubbly. Stir in mustard and nutmeg. Pour the mixture over potatoes and mix well.

Pour the potato mixture into prepared baking dish; cover with foil. Bake for 45 minutes. Uncover and bake for about 15 to 20 minutes longer, or until browned on top.

Ras The thicker slices will hold better after cooking. Too thin and they go like mush.

I like the thinner slices, as I hate underdone crunchy potatos (more like an apple)! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Sick.gif" alt="" />

Yo, Brian, where's the cheese?????????? I can't imagine scalloped potatoes without cheese?????? <img src="http://www.traveltalkonline.com/forums/images/graemlins/Shocked.gif" alt="" /> Not that I'm any kind of a great cook, but my family thinks I make a good scalloped potatoes. And NO, Raspy, I don't really have a recipe. For the most part, the 'liquid' is cheese, with enough butter and milk to make it creamy. It's usually about 6 large potatoes, mixture of shredded cheeses, like gouda, some mozzarella, some cheddar (about 1 1/2 cups??), and maybe an inch of velveeta, maybe a cup or so of milk, several tablespoons of butter, dab of flour, 1/2 large onion, minced, salt and pepper.. And I usually add ham also.

I used this B Smith's Potato au Gratin Recipe at Christmas and it turned out great. I used all Gruyere cheese instead of a mix of gruyere & parmesan. I used a mandoline to slice the potatoes thinly.

Julia Child and James Beard always told me that real Scalloped Potatoes never have cheese in them, even though that is what many Americans do. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />

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 the way I also make scalloped potatoes. Served with a nicely baked ham, it is delicious! I love cheese so Au Gratin is a favorite too! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" />

OK, see, I told you I'm no cook! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Laugh.gif" alt="" />

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

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

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

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 <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" />)


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

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

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.

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

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...

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!

Brian--ah, EVERYTHING goes better with cheese! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Laugh.gif" alt="" /> Guess that's why I so stupidly didn't know the difference! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />

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

Good show, that! Alton's kinda quirky, but interesting..

We've been saying "good eats" since HS in the late '60's/early 70's!
Came from a friend of mine that was brought up in Scranton, Pa...
I think AB stole it from there! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Laugh.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Laugh.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Laugh.gif" alt="" />

You went to high school with Alton??? <img src="http://www.traveltalkonline.com/forums/images/graemlins/Laugh.gif" alt="" />

way before! he was born in '62...

Wow, what a baby he is! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Shocked.gif" alt="" /> But still, no hair! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Laugh.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Devil.gif" alt="" />

Carol,

Ah, that may be true, but Velveeta Carol? Velveeta??? Cheddar, swiss, edam, guyere, havarti, parmesan - all are good - but Velveeta??? We gotta talk, girl!

Probably just a throwback from my mom, who uses Velveeta in everything! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" /> I don't use ONLY Velveeta! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />

Velveeta definately does not go well with Dom !

Thanks for the recipes everyone.

More are always welcome.

The only thing I've ever found Velveeta went with is sausage and salsa. Makes a great hot dip!

But I wouldn't serve it with Dom <img src="http://www.traveltalkonline.com/forums/images/graemlins/jester.gif" alt="" />

Wouldn't personally know what Dom tastes like, as we're too poor to buy it. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Wink.gif" alt="" /> OTOH, SOMEONE was supposed to get some for us last time, but he had some lame excuse.......... <img src="http://www.traveltalkonline.com/forums/images/graemlins/Devil.gif" alt="" />

OMG, Dom! Ooh la la! Love it! The best!

Hey:

I'm not the one who owns a multi-million dollar online travel site ! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />

<img src="http://www.traveltalkonline.com/forums/images/graemlins/Rofl.gif" alt="" /> SOLD!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />

Well, you must not do too badly for someone who does (or use to) stay at La Samanna so much!

Maybe Bernie MadeOff with all my money, so it's just potatoes for me now. Keep the recipes coming.

Brian,

THESE WERE AWESOME! My plans were to make scalloped, and my family wanted au gratin. So.... I added some Parmesan and Gruyere cheese. Fabulous. A hint of cheese, but just right on the delicate sauce.

Thank you so much! Where is the kiss emoticon when you need it? <img src="http://www.traveltalkonline.com/forums/images/graemlins/Blush.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Laugh.gif" alt="" />

Julia Child has a recipe that is the BEST I've ever tasted.
You might be able to find it online.

My wife makes her scalloped potatoes using all the ingredients listed so far, but does top them with cheese so they get a great crust on top. We call them scalloped potatoes au gratin. Having them for Easter with the ham!

5 potatoes?? Are you kidding?? I use 5 lbs when I'm making scalloped!! They are a fav in our family and we love them leftover!

Sure wish I had the receipe for the potatoes gratin served at Calmo's....oh YUM!!! Can't wait...

I add the ham and steamed Asparagus and it's a nice meal!