MacKenzie Posted December 21, 2015 Report Posted December 21, 2015 Potato Scallop Note: I usually wing the recipe so take warning with the following amounts. Evenly slice 1 large size potato for each serving into discs about a good 1/8 inch in thickness. Slice an onion and separate into rings same thickness as potatoes. Alternately layer the potato and onion slices in the casserole. To about 1.5 C of 2% milk and add about 1.5T of flour whisk to avoid lumps. Add 1T of butter to make up for the low fat content of the 2% milk. Add salt to suit. Heat in a pot until it thickens. Stir in another C of milk to thin the milk/flour mix and pour over the potato and onion layers in the casserole. Add enough milk to the casserole so that you can see milk through the potatoes. Mix the liquids. Grind some fresh pepper over the top and put a few pieces of butter around the top of the casserole. Bake covered at 350-375F for about an hour. Test for doneness by piercing the potatoes with a sharp knife. If it penetrates the potatoes easily it is done. Check part way through the cook to see if you need to remove the cover. You want most of the liquid gone by the end of the cook but not all. One could sprinkle grated cheese on top as an added bonus.
ckreef Posted December 21, 2015 Report Posted December 21, 2015 Nice, will give it a try. Charles - Prometheus 16.5", Cassiopeia 19" TT
PRippley Posted December 21, 2015 Report Posted December 21, 2015 Thank you. I will do these for Christmas!
CeramicChef Posted December 21, 2015 Report Posted December 21, 2015 MacKenzie - thanks, I appreciate the recipe. I'm going to make this soon. What would you think of adding some diced mushrooms and some fresh herbs de provance? How about some nice mellow cheese at the end, say a nice slice of Havarti?
MacKenzie Posted December 21, 2015 Author Report Posted December 21, 2015 CC, you have some interesting ideas there, if you try any of them I'd be very interested in the results. The herbs and cheese are two of particular interest to me.
tony b Posted December 22, 2015 Report Posted December 22, 2015 Definitely Herbes de Provence. I probably used that herb blend at least twice as much as anything else in my pantry! My default "go to" if I'm in doubt about how to season something! Ken, bud, you need to brush up on your Francais, mon ami!
MacKenzie Posted December 27, 2015 Author Report Posted December 27, 2015 The last of the leftovers served for dinner today along with a new to me combination, parsnips and turnip. I did like this combination better than the two separately. Followed by sour cherry frozen yogurt that I made using sour cherries from this summer.
ckreef Posted December 28, 2015 Report Posted December 28, 2015 Great cook, yogurt looks yummy. Charles - Prometheus 16.5", Cassiopeia 19" TT
