| T O P I C R E V I E W |
| lonestargal |
Posted - Oct 04 2005 : 12:14:46 PM
Does anyone have a really good scallop potatoe recipe? My family loves these but I'm trying not to buy a lot of package foods anymore. Thanks!! |
| 8 L A T E S T R E P L I E S (Newest First) |
| bramble |
Posted - Oct 18 2005 : 07:14:43 AM
Here you go ladies! SCALLOPED POTATOES W/LEEKS & CREAM
1/4 c. butter
4 c. sliced leeks
salt & pepper to taste
I TBsp.butter
2 c. heavy cream
3 large garlic cloves, minced
4 lbs russet potatoes , sliced and peeled
2 c. grated Gruyere or Cheddar cheese
1/3 c.grated parmesan cheese
Melt 1/4 c. butter in skillet and sautee leeks over medium heat. Reduce to low until leeks are golden and tender, season w/ salt & pepper.
Preheat oven to 375. Rub 9 x 13" baking dish w/ butter (Pam works too!) Arrange potatoes in layers alternating w/ leeks and gruyere. (Cheese at every layer) When pan is half full stop and mix cream and garlic together and pour half of the mixture over the half filled pan.
Repeat potato, cheese, leek layers and top with last half of cream mixture. Sprinkle with parmesan.
Bake at 375 for 1 hour 15 minutes until golden and bubbly. Let stand 15 minutes before serving. Serves 8-12.
(You can assemble this and refrigerate for up to 6 hours before baking. Just set at room temp for an hour before baking or the cheese doesn't get as blended and bubbly). I always make two pans at Thanksgiving and an extra for us for the weekend because I think it is even better warmed up with all those turkey leftovers! Enjoy!
with a happy heart |
| lonestargal |
Posted - Oct 05 2005 : 12:04:07 PM
oh yes bramble...I would love the recipe. It's not something that I make all the time so even though it's not heart healthy I'm sure we can have it every once in a while  |
| BlueEggBabe |
Posted - Oct 05 2005 : 03:08:12 AM
Bramble,
I love potatoes and leeks together. I would be really happy to have your recipe if you wouldn't mind sharing.
thanks
"If more of us valued good food, cheer and song above hoarded gold,the world would be a merrier place."
J.J.R.Tolkien |
| lareyna |
Posted - Oct 04 2005 : 8:09:43 PM
I am a QUICK cook, I hate to cook, and sometimes it shows I guess but my family LOVES scallopped potatoes I just cut 'em up and stir on some campbells cream of mushroom and cream of celery,,,,,,,,,,,,,,,so good
http://bumpercrop.blogspot.com/
I was Country before Country was COOL |
| bramble |
Posted - Oct 04 2005 : 6:19:21 PM
Kristi_ I have a recipe for scalloped potatoes with leeks and it uses heavy cream and cheese that my husband always asks for if he is getting special request dinner. It was from Victoria magazine and it is good the first day and even better warmed up the second. It's probably not very heart healthy, but it is Good! Let me know if you want that one too!
with a happy heart |
| lonestargal |
Posted - Oct 04 2005 : 6:11:15 PM
OH yummy yummy yummy. Thank you so much for the recipes. I will try them for sure!!! |
| katie-ell |
Posted - Oct 04 2005 : 2:02:23 PM
Here's a good potato recipe from Everyday Food:
Skillet Potato Cake
Serves 4; Prep time: 20 minutes; Total time: 40 minutes
1 1/2 pounds baking potatoes (about 2), peeled and cut into 1/2-inch chunks
3 tablespoons butter
2 tablespoons vegetable oil
3 scallions, including green parts, thinly sliced (about 1/2 cup)
Salt and pepper
1. Preheat the oven to 425°. Put the potatoes in a medium saucepan of salted water. Bring to a boil, reduce the heat to medium, and cook until tender, about 10 minutes. Drain.
2. In a 10-inch cast-iron skillet, heat the butter and oil over medium heat. Stir in the potatoes, scallions, 1/4 teaspoon salt, and 1/8 teaspoon pepper. With the back of a large spoon, press the potatoes into the pan, crushing them slightly.
3. Bake the potato cake until the edges are golden brown, about 20 minutes. Loosen the cake with a heatproof spatula if necessary. Cover the pan with a plate, flip over, and remove the pan.
Note: The trick here is to start the potato cake on top of the stove to heat it quickly, then transfer it to the oven where it will develop a crunchy crust.
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Here's a traditional scalloped potato recipe I love, from Gourmet:
Old-Fashioned Scalloped Potatoes
2 c. thinly sliced onion
9 Tbsp unsalted butter
6 Tbsp flour
3 1/2 c. milk (or 2 1/4 cup milk + 1 1/4 cup chicken broth) -- scalded
2 1/2 lbs boiling potatoes, peeled, sliced 1/8" thick
1 1/2 c. grated sharp Cheddar cheese (6 oz)
1/3 c. dry bread crumbs
In skillet, cook onion and 2 Tbsp butter, low heat, until very soft. In heavy saucepan, melt 6 Tbsp butter; whisk in flour; cook roux, whisking, for 3 min. Add scalded milk/broth, in stream, and bring sauce to boil. Simmer, whisking, for 1 min; add salt & pepper to taste. Spread 1/3 of sauce in bottom of buttered 3 quart gratin dish (2 1/2" deep). Cover with potato layer (1/3 of potatoes); cover with 1/3 of onions. Sprinkle with 1/3 of cheese. Continue layering. Sprinkle top with bread crumbs and dot with remaining 1 Tbsp butter. Bake, covered w/foil, @ 400 degrees for 20 min. Uncover; bake 30-35 minutes more.
I alter this recipe according to what I have on hand; less cheese is ok; you could probably skip the cheese; you can certainly skip the bread crumbs. I use chicken stock or chicken broth in place of some of the milk. I heat up the milk/broth in the microwave or on the stovetop -- til it's steaming hot (you don't want to add cold milk to the flour; makes it all stickyicky). It's always yummy!
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| KJD |
Posted - Oct 04 2005 : 1:04:40 PM
Is it OK if it has ham in it? This is really good:
Ham, Cheddar, Potato Gratin
1 1/2 cups chicken broth
1/2 cup heavy cream
3 cloves garlic
5-6 fresh sage leaves, or 1 tsp. dried sage
1 center cut ham steak (1 1/4) lb. or leftover baked ham, diced
4 large baking potatoes, peeled, thinly sliced
1/2 lb. sharp cheddar, shredded
ground pepper
Preheat oven to 375. Butter a shallow 3 qt. baking dish. In small saucepan, combine broth, cream, garlic and sage. Bring to boil, reduce heat to low and simmer, uncovered 15 min. Meanwhile, trim fat from ham and dice. Arrange 1/3 of potatoes in a layer on bottom of prepared dish. Top with half the diced ham and 1/3 of the cheese. Repeat layers of potatoes, ham, cheese. Season broth mixture with pepper and pour evenly over potatoes. Bake uncovered about 1 hour. Let stand 5 minutes before serving. |
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