Scalloped Potatoes without cream sauce
Does anyone use a recipe for these not based on a bechamel sauce? My mom made these fairly regularly but just by layering potatoes, onion slices, flour, salt and pepper in a baking dish and pouring milk over. I think that was total ingredient list. I assume this was the quick and easy version, probably from 100 plus years ago. I tried winging a version a few days ago, tasted ok but I would need to experiment with proportions.
Recommended by Food52
Much lighter and very tasty.
One of these days, I should post this recipe here. This dish tastes good, can be made ahead, and is lighter than your typical gratin dauphinois or scalloped potatoes. ;o)
It is essentially milk or cream, salt (and pepper) and potatoes. The traditional version does not have cheese on top.
Just make sure the milk (or cream) reaches mostly covers the potatoes. As it bakes the potatoes will absorb some of the moisture and some of water in the milk will evaporate.
Flour is superfluous, the potatoes have more than enough starch for this preparation. Onions are not part of the classic gratin dauphinois but are an enjoyable addition (sometimes I add roasted garlic puree to the milk).
It is worth going out of the way to acquire really good milk (or cream) for this dish since it is basically a three ingredient preparation. If you use supermarket grade milk you will end up with a supermarket grade gratin dauphinois. Heating up mediocre milk does not make it superior.
Best of luck.
2 russet potatoes
1 onion (I use more because I like onion)
milk or 1/2 and 1/2, 2 to 3 cups
Slice onions in food processer thinly (2 or 3 mm disc)
remove onions, slice potatoes same
in 9x13 pan, spray with cooking spray,lay down a layer of potatoes, top with onion and ham (if using).
sprinkle with black pepper (to your taste, I use a lot because I like it that way, I also do a sprinkle of cayenne, again because I like it).
using a spoon, dust a good bit of flour over this layer. I really don't measure, but it's moderately covered.
Continue layering until dish is filled, last layer is potatoes.
Heat your milk until warm. Pour into a corner of the dish until the milk nearly reaches the top. Cover tightly with foil to prevent the top layer of potatoes from burning. Bake at 350 until potatoes are cooked, usually about and hour to an hour and a half. remove foil to let top get a bit brown if it's not already.
cut into portions and enjoy.