Recipe Talk

This was a layered casserole with potatoes, onions, cream (milk?) and maybe flour. I always added nutmeg, but cannot remember if that was my touch or part of the recipe.

Thank you.

Scalloped Potatoes Recipe

Yield: Serves 8.

Ingredients
3 Tbsp butter
2 lbs (about 4 medium sized) Russet potatoes, peeled, sliced 1/8-inch thick
1 large yellow or white onion, thinly sliced
2 Tbsp chopped fresh parsley
1 Tbsp chopped fresh chives (optional)
2 thick slices of bacon, cooked and chopped
2 1/2 cups grated Swiss or Gruyere cheese (about 8 ounces)
1/2 cup grated Parmesan cheese (about 2 ounces)
2 1/2 cups to 3 cups of half-and-half (half milk, half cream)
Salt and pepper

Method

1 Preheat oven to 350°F. Butter a large casserole dish with 1 1/2 Tbsp of butter. If you use a casserole dish that is about 9x13 (bigger than the one shown) you'll have more surface area, more of the potatoes will brown, and the cooking time will be faster.

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2 Layer the bottom of the casserole dish with 1/3 of the potato slices. Sprinkle with salt and pepper. Layer on 1/2 of the sliced onions and 1/2 cup of the Swiss cheese. Layer on 1/2 of the bacon, 1/2 of the parsley and chives. Sprinkle with a little Parmesan.

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Repeat by layering on 1/3 of the potato slices, sprinkle again with salt and pepper. Layer on the remaining sliced onions, 1/2 cup of the Swiss cheese, the remaining bacon, parsley and chives. Sprinkle with a little Parmesan.

Top the casserole with the remaining potato slices. Add the half and half. Dot the potatoes with the remaining 1 1/2 Tbsp of butter.

3 Cover the casserole with aluminum foil and bake in the oven for one hour. After an hour, remove from the oven, remove the foil, sprinkle on the remaining Swiss and Parmesan cheese. Return to the oven for an additional 30-40 minutes. When done, the potatoes should be tender, but not mushy, and the liquid should be mostly absorbed.

For a faster cooking time, you can parboil the sliced potatoes for 8 minutes first, patting them dry, before layering them in the casserole pan. In this case the total oven cooking time is about 35-45 minutes

Read more: http://www.simplyrecipes.com/recipes/scalloped_potatoes/#ixzz3KfnwjmCd

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Scalloped Potatoes I

Servings: 6

"If you are fond of Cheddar, than you'll love this recipe. Besides potatoes there 's lots of cheese - even a can of Cheddar cheese soup, which is layered with the potatoes to make this thick and very wonderful scalloped dish. Makes four generous servings."

Ingredients:

1 (10.75 ounce) can condensed

Cheddar cheese soup

1/2 cup chopped onion

freshly ground black pepper

4 large baking potatoes, scrubbed

1/2 cup shredded Cheddar cheese

Directions:

1. Preheat oven to 375 degrees F (190 degrees C). Grease a large casserole dish.
2. In a medium mixing bowl combine the Cheddar cheese soup, onions and black pepper.
3. Slice the potato into 1/4 inch slices. Arrange one layer of sliced potatoes in the bottom of the casserole dish. Spoon one layer of soup over the potatoes. Arrange another layer of potatoes and then more soup. Continue layering until all of the ingredients have been used. Sprinkle the Cheddar cheese over the top of the casserole.
4. Bake until the cheese is bubbly and the potatoes fully cooked; approximately 45 minutes.

SCALLOPED POTATOES

1/4 c. chopped onion
1/4 c. margarine
1/4 c. flour
2 1/2 c. milk
5 large potatoes, peeled and
sliced
1 1/2 tsp. salt
1/8 tsp. pepper

Sauce: Cook onion in margarine until tender, but not
brown. Stir in flour, salt and pepper. Add milk. Cook and
stir until thickened and bubbly. Cook and stir 1 to 2 minutes
more. Remove from heat. Place half of potatoes in a greased 2
quart casserole dish. Cover with half of sauce. Repeat
layers. Bake covered, at 350 degrees for 45 minutes, stirring once.
Uncover; bake about 30 minutes more or until potatoes are done.
Serves 4 to 6.
Cheesy scalloped potatoes: Same as scalloped potatoes
except reduce salt to 1 teaspoon and stir in 3/4 cup shredded
American cheese into sauce until melted.