French Scalloped Potatoes
Jul 14, 2005
The make-ahead is the real plus to these potatoes in their creamy sauce. There's less to fuss about when there's company if you have at least one standby vegetable that just needs to bake and crisp while you make gravy.
Fat trimmer: This recipe uses buttermilk (which has only 1% M.F. but is thick and rich-tasting) and 1% milk.
As a side - usually to ham. My Mom used to make this dish and I hated how the hot milk curdled. She substituted cream of mushroom soup for half the milk and - tada! - we all loved it - and still do!
This creamy layered potato dish is a hearty accompaniment to any roast. Slice the potatoes with a mandoline or a food processor with the blade attachment to reduce prep time. For a crisp top, broil for 2 to 3 minutes or until golden.
This is a recipe handed down in our family. The secret ingredient that most people will not guess is the condensed milk! Serve this with a green salad and you'll be a hit. Every Christmas Eve, all of our relatives visit our home for the festivities and to enjoy this special meal.
Economical ingredients, such as potatoes, spinach and ham, really stretch to make a satisfying casual meal for weekend entertaining.
These layers of tender potatoes, creamy béchamel and buttery onions will steal the show at any dinner party. You can peel the potatoes in advance; just submerge them in cold water to keep them from browning.
Here's an elegant, light variation on the usual creamy scalloped potatoes. The high starch content of Yukon Gold potatoes helps the slices stay together.
