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ISO: ISO: I have acquired 15 lbs of russet potatoes...help?!?
- Thread starter dawn_mo
- Start date
In Search Of:
Scalloped potatoes from an old edition of Joy of Cooking
Well, the original recipe came from that book but now I just eyeball it.
Cut some potatoes into thin slices (1/8 inch? I don't know, really thin). I don't peel them but you can if you prefer.
Throw them into boiling water for a minute, till they look about half cooked. Carefully put into a colander or otherwise drain them.
Place a single layer into a well-buttered pie pan.
Dot with butter (but don't skimp), sprinkle with flour, salt, pepper, maybe some chives.
Sprinkle with grated cheddar(I prefer sharp or extra sharp)
Repeat layers till pan is at least 3/4 full, ending with butter, or end wherever you want, I've ended this at all different parts of the process.
I like to put peas or chopped kale or chopped romaine in the layers.
Pour milk or cream evenly over the top, should come about 3/4 of the way up the potatoes, maybe more...
Bake at 325f till done. I believe this takes about an hour but it may be less, I usually make this with raw potatoes and cook a long time.
Sorry to be vague... if I manage to dig out my old Joy of Cooking I'll let you know.
Another one that I use quite often, thanks to my request years ago on Gail's for a crust for quiche that I don't have to roll out:
Grate some potatoes, toss with salt, pepper, whatever seasonings sound good.
Press firmly into a buttered pie pan to get a layer about 1/4 inch thick, maybe a little less.
Bake at 375f until they are about half to 3/4 cooked.
Take out, use a large spoon or spatula or something similar to press the potatoes against the pan. This makes a better seal so the quiche filling doesn't leak through at all.
Continue baking till it just barely starts to brown on the top edge.
Let cool, pour quiche filling in, proceed as normal.
Well, the original recipe came from that book but now I just eyeball it.
Cut some potatoes into thin slices (1/8 inch? I don't know, really thin). I don't peel them but you can if you prefer.
Throw them into boiling water for a minute, till they look about half cooked. Carefully put into a colander or otherwise drain them.
Place a single layer into a well-buttered pie pan.
Dot with butter (but don't skimp), sprinkle with flour, salt, pepper, maybe some chives.
Sprinkle with grated cheddar(I prefer sharp or extra sharp)
Repeat layers till pan is at least 3/4 full, ending with butter, or end wherever you want, I've ended this at all different parts of the process.
I like to put peas or chopped kale or chopped romaine in the layers.
Pour milk or cream evenly over the top, should come about 3/4 of the way up the potatoes, maybe more...
Bake at 325f till done. I believe this takes about an hour but it may be less, I usually make this with raw potatoes and cook a long time.
Sorry to be vague... if I manage to dig out my old Joy of Cooking I'll let you know.
Another one that I use quite often, thanks to my request years ago on Gail's for a crust for quiche that I don't have to roll out:
Grate some potatoes, toss with salt, pepper, whatever seasonings sound good.
Press firmly into a buttered pie pan to get a layer about 1/4 inch thick, maybe a little less.
Bake at 375f until they are about half to 3/4 cooked.
Take out, use a large spoon or spatula or something similar to press the potatoes against the pan. This makes a better seal so the quiche filling doesn't leak through at all.
Continue baking till it just barely starts to brown on the top edge.
Let cool, pour quiche filling in, proceed as normal.