Difference between revisions of "Scalloped potatoes recipe"
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|keywords=Scalloped potatoes recipe Cheese recipes | |keywords=Scalloped potatoes recipe Cheese recipes | ||
| − | |description=The culinary term scalloped originates from the seafood, scallops | + | |description=The culinary term scalloped originates from the seafood, scallops |
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{{Template:CookTools}} | {{Template:CookTools}} | ||
{{recipesummary | {{recipesummary | ||
| + | |TotalCalories = 1617 | ||
| + | |PortionCalories = 404 | ||
| + | |DatePublished=20th January 2013 | ||
| + | |Author=Chef | ||
|ImageComment = Scalloped potatoes | |ImageComment = Scalloped potatoes | ||
|Servings = Serves 4 | |Servings = Serves 4 | ||
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This recipe is similar to [[Dauphinois potatoes]]. | This recipe is similar to [[Dauphinois potatoes]]. | ||
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{{RecipeIngredients | {{RecipeIngredients | ||
| 20g (¾ oz) [[butter]] + a little for greasing the tray | | 20g (¾ oz) [[butter]] + a little for greasing the tray | ||
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Add slices of [[ham]], [[chorizo]] or [[bacon]] in the layers | Add slices of [[ham]], [[chorizo]] or [[bacon]] in the layers | ||
| − | Top with [[grated]] | + | Top with [[grated]] [[Gruyère cheese]] or lumps of [[mozzarella cheese]] before the browning stage |
Make with 50% [[cream]] and 50% [[chicken stock]] for a healthier option. | Make with 50% [[cream]] and 50% [[chicken stock]] for a healthier option. | ||
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[[Category:Recipes]] | [[Category:Recipes]] | ||
[[Category:Accompaniments]] | [[Category:Accompaniments]] | ||
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[[Category:Vegetable recipes]] | [[Category:Vegetable recipes]] | ||
[[Category:Baked or roasted]] | [[Category:Baked or roasted]] | ||
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Revision as of 04:31, 16 April 2015
The culinary term scalloped originates from the seafood, scallops. The term scalloped originally referred to seafood creamed and served hot in the shell. Today it means a creamed casserole dish such as scalloped potatoes, which contains no seafood at all.
As a basic dish, this makes a rich accompaniment, but it only requires the addition of a few slices of ham, hard-boiled eggs or grated cheese to turn it into a main course in its own right.
This recipe is similar to Dauphinois potatoes.
Ingredients
Printable 🛒 shopping list & 👩🍳 method for this recipe
- 20g (¾ oz) butter + a little for greasing the tray
- 1 onion, peeled and thinly sliced
- 1 clove garlic, crushed
- 1.1 kg (2½ lb) Desiree or King Edward potatoes
- 300ml single cream, or a (healthier) mix of cream and milk
- Sea salt and freshly ground black pepper
- A pinch of freshly ground nutmeg
Mise en place
- Preheat the oven to 200° C (400° F - Gas 6)
Method
- Lightly butter an oven dish, about 6 cm (2½” ) x 15 cm (6”) x 25cm (10")
- In a wok or frying pan, melt the butter and gently fry the onions and garlic for 4 minutes until softened
- Thinly slice the potatoes to 5mm (¼” ) I prefer the skins to be left on, but that's your preference. The food processor is a good tool for this job!
- Mix the cream, salt, pepper and nutmeg in a bowl and whisk until combined well
- Arrange the potato slices and onions and a little cream in layers until everything is used up
- Cover with tin-foil and bake for 40 minutes until the potatoes are soft
- If using grated cheese then add at this stage
- Remove the foil and cook for a further 30 minutes to brown the dish
Serving suggestions
Serve hot
Variations
Add slices of ham, chorizo or bacon in the layers
Top with grated Gruyère cheese or lumps of mozzarella cheese before the browning stage
Make with 50% cream and 50% chicken stock for a healthier option.
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