ISO: ISO: Scalloped Potatoes (by nlb, I seem to recall)

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marilynfl

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Going from memory, I think the potatoes are boiled in the milk and then the rest of the ingredients are added. It worked beautifully, but separated upon reheating.

Still, the seasoning was perfect and I'd like to find it again. I'm sure I have a paper copy somewhere in the FOUR LINEAR FEET of paper copies I still have.

 
Gratin Dauphinois is the only one I can find by her, not cooked in milk.

this is from Craig Claiborn NY Times Menu
Cookbook and the recipe I use when I want
something extra rich. These are worth it
all!

GRATIN DAUPHINOIS

4 c very thinly sliced potatoes
1 t salt
1/4 t freshly ground black pepper
1/8 t grated nutmeg
1 garlic clove, finely minced
1 1/4 c grated Gruyere cheese
1/4 c butter
2 eggs, lightly beaten
1 c heavy cream
2 T grated Parmesan cheese

Preheat oven to 375°F.

Sprinkle potatoes with half of salt, half of
pepper, the nutmeg and garlic.

Put a layer of potatoes in a greased shallow
baking dish, sprinkle with one third of the
Gruyere cheese, and dot with one third of the
butter. Alternate layers of potatoes, cheese
and butter until all are used, ending with
cheese.

Combine eggs, cream and remaining salt and
pepper and pour over potatoes.

Bake, covered, for forty minutes or until
potatoes are almost tender.

Uncover and bake until well browned and set.

nlb

 
Potatoes Scalloped in Cream from Pat/NoCal is another I found.

Potatoes Scalloped in Cream

2 cups heavy cream
6 to 8 large waxy potatoes, peeled and cut
into 1/8" thick slices (I use 2 mm Cuisinart
disk)
1 clove garlic, peeled
salt and freshly ground pepper
optional: snipped chives and/or 2 tbsp grated
Parmesan or Asiago

In a large heavy saucepan, heat the cream to
boiling. Add the sliced potatoes and garlic
and simmer until the potatoes are tender,
10-15 minutes. Add salt, pepper, chives and
Parmesan or Asiago.

Spoon the potato mixture into buttered
shallow casserole dish. Bake at 375 degrees
until top browns slightly and the cream
thickens, about 20 minutes. Serve hot.

Source: Martha Stewart

 
The one I posted, at the link, is in a thread desertjean asked about potatoes cooked in milk.

I've done both the grilled (first recipe) and ungrilled (second recipe) versions.

Warm Grilled Potato Salad

8 medium-sized Yukon gold potatoes
2 cups heavy cream
2 cups whole milk
4 cloves garlic, peeled and gently smashed
4 sprigs fresh thyme
1 bay leaf
kosher salt & freshly ground black pepper
extra-virgin olive oil
1 tablespoon whole grain mustard
2 scallions, for garnish
ice water

Add potatoes, cream, milk, garlic, thyme and bay leaf into a large sauce pan and gently boil for 15 minutes until potatoes are just tender and the tip of a pairing knife goes through with little resistance. Allow to cool in the cream mixture. Once cooled, strain potatoes and lay out in a single layer on a kitchen towel to drain. Cut the potatoes into large pieces then brown on a hot grill with a little olive oil for 4-5 minutes until they just get a little golden color. Place browned potatoes in a mixing bowl. Gently smash with a potato masher or large metal spoon. You want to smash the potatoes so they are broken up but there is still a lot of texture. Strain the cream mixture and add just enough to make the potato base creamy (about 1-1/2 cups). Add 1 large tablespoon of whole grain mustard and season with plenty of kosher salt and freshly ground black pepper. Garnish with curled scallion threads. Make these by cutting scallions on the bias into thin ribbons and soak in ice water until they curl up, about two minutes (Pat’s note: I didn’t soak in ice water, just sliced and garnished.) Serves 4-6.

Source: Tyler Florence appearance at Copia 11/8/08
Pat’s notes: Delicious....great mashed potatoes.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=99868

Grainy Mustard Mashed Potatoes

8 medium-sized Yukon gold potatoes, quartered, unpeeled
2 cups heavy cream
2 cups whole milk
4 cloves garlic, peeled and gently smashed
4 sprigs fresh thyme
1 bay leaf
Extra-virgin olive oil
2 tablespoons butter
1 tablespoon whole-grain mustard
Kosher salt and freshly ground black pepper

Add potatoes, cream, milk, garlic, thyme and bay leaf into a large saucepan and gently boil for 15 minutes until potatoes are just tender and the tip of a paring knife goes through with little resistance. Strain potatoes and reserve the cream mixture but discard the bay leaf, thyme stems and the garlic. Mash the potatoes and fold in the cream mixture until the potatoes are smooth and creamy. Fold in about a tablespoon of the olive oil, the butter, and the whole-grain mustard. Season with salt and pepper.

http://www.foodnetwork.com/recipes/tyler-florence/grainy-mustard-mashed-potatoes-recipe/index.html

Pat’s notes: I did this version for a couple Thanksgiving dinners and they turned out well. Asked Charlie if I could do them slightly ahead and how to hold them. He said: “you can put them in a 200 degree oven in a buttered pan with a buttered piece of parchment on top. OR put the pan in a bain marie.”.

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=99868

 
Here's a Potato Gratin from the old swap that has potatoes cooked in milk.

maureen in chicago: Recipe and question: Potato Gratin
Posted: May 15, 2001 1:03 PM




I made this recipe for dinner Saturday and it's out of this world wonderful but, I don't know why the potatos had to be boiled in milk. I've never heard of this. Any ideas why? Potato Gratin from Food Network - recipe courtest Janos Wilder, Janos Restaurant 3 pounds Russet potatos, peeled Whole milk to cook potatos Freshly grated nutmet (I used jar spice) Salt 3 tablespoons raw butter (I used sweetened unsalted butter) 1 1/2 cups grated gruyere (I used 2 cups) White pepper, to taste 2 cloves fresh garlic, cut in half lengthwise 1 cup heavy cream (I used closer to 1 1/2 cups) Preheat oven to 375 degrees Slice the potatoes into coins between 1/8 and 1/4 inch thick. In a large saucepan combine the potatoes, milk to cover, a little nutmet, salt and 1 1/2 tbsp butter. Bring to a boil over moderate head, stirring occasionally to keep potatos from sticking to the bottom and scorching. Lower head and cook another 10 minutes or less, until potatos are tender, but not falling apart. Check the potatos as soon as the milk boils, as they may be ready before you expect. Remove potatos from the hot milk. Rub the bottom of the gratin dish with the garlic and remaining butter. Transfer half the potatos to the baking dish, sprinkle with very little nutmet, pepper, half the cheese and cream. Top with remaining potatos, cheese and cream. Bake 45 minutes covered and then remove the cover and back another 15 minutes until they are crip and golden on top.

 
My really easy method for sc. potatoes was to use heavy cream, artichoke pieces and pancetta, mixing

altogether and baking. The potato slices are raw. No messing around, no precooking and no flour and butter. I posted it years ago at Gail's and it was picked up and published by Epicurious 6 months later.

I still do this. I love a one-step cooking method.

 
well, this is for a guy friend--he cooks, his wife doesn't. I think I'll go with the

simplest. You win, Marg!

I check epi for quantities.

 
Okay then perhaps I should be more specific.

I also include a bit of dried French thyme. I make sure that all of the potatoes are coated all over in the cream and that the cream covers the surface as it disappears to a crust in the oven. The quantities don't matter. I also prefer thinly sliced leeks to onions as their flavour is more delicate with the artichokes. If I can get the pancetta cubed, I prefer that, and I never include any fatty pieces.

I looked on Epi for it just now but there are about 2000 recipes so I stopped. Sorry.

 
Here is one of your descriptions - not sure if you made another, more specific one

and the sound of these are really getting my appetite going!

Here is tis:

marg/cdn: Sorry Pat. It's another of those throw togethers. The most difficult
Posted: Dec 1, 2003 2:37 PM

thing is finding the artichoke bottoms in a can. I saute sliced leeks in butter, add chopped sliced (slice only about 1/8") pancetta and continue until the pancetta is almost crispy. Not too well done.

Then I do the layering starting with the sliced artichokes on the bottom then pancetta and leeks, then potatoes. Sprinkle with flour, dot with butter and do a repeat layering. then I just pour cream over and squigy down a little. dot with butter on top. Typical scalloped potatoes style. ANother one of those experiments with flavours I like. These are truly delicious but I'm afraid, not at all low calorie.

http://boards.epicurious.com/message.jspa?messageID=511492&tstart=0

 
Hey that's it!! Thank you for finding that; I couldn't, but I forgot what my monnacer was, too.

I'm going to put this to file. My husband always complained that I would make things up and then forget what I had done, so he bought me an indexed kitchen notebook.

I should add that the butter on top is redundant.

 
I do the same thing, Marg. Throw stuff together and can never quite replicate it

because I fail to write it down somewhere - anywhere!

 
Golly, that sounds like it! But there are no seasoning amounts and that's usually where

i screw up. Still haven't made two batches of meatballs with the same level of consistency.

 
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