Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Edit History

gfweb

gfweb

15 hours ago, Darienne said:

 

 

So now begins the Scalloped Potato recipe search.  And they must be like his Mother's...which he hasn't had for almost 59 years.  It took 5 recipes to get the salted caramel sauce correct to his liking.  I wonder how many recipes it will take for the Scalloped Potatoes......??????  And he can't recall if they had onions in them or not.

 

 

I basically use Bourdain's recipe with modifications

I'm of the opinion that the common additions to scalloped potatoes lessen the dish. Esp cheese.

 

Put a sprinkle of fine diced garlic on the bottom of a baking dish...not too much...maybe 1/3 tsp for a 8x 11 dish.

Salt the dish lightly and then each potato layer as it goes in. Maybe pepper...I don't.

layer mandoline sliced peeled yukon golds to just short of filling the dish

pour in cream to about 3/4 up the potatoes...maybe more

cover with foil and bake at 375 till potatoes are soft to a skewer pierce...maybe 45 minutes. taste the  liquid and correct salting

bake uncovered 10 or 15 min more to brown.

let sit 20 minutes to firm up before serving ...DON"T rush the rest period

gfweb

gfweb

14 hours ago, Darienne said:

 

 

So now begins the Scalloped Potato recipe search.  And they must be like his Mother's...which he hasn't had for almost 59 years.  It took 5 recipes to get the salted caramel sauce correct to his liking.  I wonder how many recipes it will take for the Scalloped Potatoes......??????  And he can't recall if they had onions in them or not.

 

 

I basically use Bourdain's recipe with modifications

I'm of the opinion that the common additions to scalloped potatoes lessen the dish. Esp cheese.

 

Put a sprinkle of fine diced garlic on the bottom of a baking dish...not too much...maybe 1/3 tsp for a 8x 11 dish.

Salt the dish lightly and then each potato layer as it goes in. Maybe pepper...I don't.

layer mandoline sliced peeled yukon golds to just short of filling the dish

pour in cream to about 3/4 up the potatoes...maybe more

cover with foil and bake at 375 till potatoes are soft to a skewer pierce...maybe 45 minutes. taste the  liquid and correct salting

bake 10 or 15 min more to brown.

let sit 20 minutes to firm up before serving ...DON"T rush the rest period

gfweb

gfweb

14 hours ago, Darienne said:

 

 

So now begins the Scalloped Potato recipe search.  And they must be like his Mother's...which he hasn't had for almost 59 years.  It took 5 recipes to get the salted caramel sauce correct to his liking.  I wonder how many recipes it will take for the Scalloped Potatoes......??????  And he can't recall if they had onions in them or not.

 

 

I basically use Bourdain's recipe with modifications

 

Put a sprinkle of fine diced garlic on the bottom of a baking dish...not too much...maybe 1/3 tsp for a 8x 11 dish.

Salt the dish lightly and then each potato layer as it goes in

layer mandoline sliced peeled yukon golds to just short of filling the dish

pour in cream to about 3/4 up the potatoes...maybe more

cover with foil and bake at 375 till potatoes are soft to a skewer pierce...maybe 45 minutes. taste the  liquid and correct salting

bake 10 or 15 min more to brown.

let sit 20 minutes to firm up before serving ...DON"T rush the rest period

  • Recently Browsing   0 members

    No registered users viewing this page.

×