Scalloped Potatoes
Preparation and cooking time: 70 minutes
Traditional Scalloped Potatoes, with just a bit of cheese added. These are wonderful with a baked ham or standing rib roast.
Ingredients:
- 4 - 5 medium potatoes, 700gr, 24.7oz
- 1 cup milk, 240gr, 8.5oz
- 2 - 3oz (90gr) Gruyère, either shredded or sliced (if shredded, 3/4 cup), 90gr, 3.2oz
- 1 onion, 145gr, 5.1oz
- 1 tbs butter, 14.2gr, .5oz
- pinch of nutmeg
Instructions:
- Cut onion in half, then in half again, (so you have onion quarters) and slice as thinly as possible.
- Slice potatoes as thinly as possible with a sharp knife.
- Melt butter in a large skillet. Add onions and sauté until soft.
- Remove onto a plate and set aside.
- Add potatoes, 1/2 cup milk and heat to just below boiling.
- Remove skillet from heat.
- To assemble: Put 1/2 of the potatoes in the bottom of deep baking dish, spreading out with a spoon or spatula.
- Spread the onions evenly on top of the potatoes.
- Layer the cheese on the onions.
- Top with the rest of the potatoes.
- Pour the remaining 1/2 cup milk over all, cover with foil and bake (325F, 160C) for 75 minutes.
- Uncover for last 15 minutes of baking time. Remove and serve.
Note: Whenever I am baking potatoes with a liquid: gratin, scalloped, Savoyard, etc. I always put the baking dish/dishes on a baking sheet covered in foil. They almost always bubble over and this saves on oven clean up; just wrap up the mess and toss.
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| Nutrition Information Recipe serves 4 Entire Recipe / per serving Calories: 1191 / 298 Total Carbohydrates: 138 / 34.5 Dietary Fiber: 18 / 4.5 Total Fat: 46 / 11.5 Saturated Fat: 27 / 7 Cholesterol: 149/ 37 Protein: 51 / 12.5 Calcium: 1311 / 328 Sodium: 531 / 133 |
General Technical Details and Disclaimer:
Measurements in this color are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale
and the USDA Nutrient Data Library: http://www.nal.usda.gov/fnic/foodcomp/search/
