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Apr 5, 2007 10:04 AM

potato au gratin/scalloped potato recipe needed

i need a straight forward recipe for the above (and if anyone can clear up the difference between au gratin and scallopped that would be great too!). my in-laws like very very very simple food. most of what they eat is processed sandra lee fare, but i don't go in for that, so flavorful recipes that don't involve crazy weird things like onions or parsley or blue cheese would be very appreciated! Thanks!

and for the record i adore onions, parsley and blue cheese....

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  1. I usually slice potatoes with a mandoline (super thin), layer them (overlapping a bi) in a gratin or pyrex dish; salt and pepper well, and pour milk/cream over them to cover and bake at 350 till golden on top. Put something under the dish to catch any overflow. Good luck! I cannot believe some people think onions and blue cheese are "weird".

    3 Replies
    1. re: foodslut

      This is basically what I do too but I add slices of butter on the top. Boy is it good. I'm making them again for Easter. I find that they taste better if I make them the day before and warm them again before serving. All the flavors get a chance to set and the potatoes soak up the cream and butter.

      1. re: Cheesy Oysters

        This is great advice. Itryed this last night and it was incredible
        Thank You

      2. re: foodslut

        I make it in a similar way to foodslut. The only difference is that I grate the potatoes in the food processor, and I rub the baking dish with a clove of garlic before filling with the potato mixture. I assume that if onions are weird than garlic might be too much for your inlaws - this way the taste is subtle, and if they don't see it then maybe they won't know. If you're looking for something really cheesy, then just throw some grated cheese into the milk/butter mixture. Maybe this is pushing it, but can you be creative with the cheese? If they like cheddar, then use a really nice, and perhaps slightly different one (I'm thinking something like chevre noir, a quebec goat's cheddar, if it's available near you eLizard).

      3. I think the difference is Au Gratin=cheese and Scalloped=cream sauce.

        1 Reply
        1. re: mojoeater

          Au gratin doesn't necessarily require cheese, though it's come to be equated with cheese. Really it's just potatoes baked with milk and butter, and browned on top.

        2. i recently made this reciipe from epicurious with great results:

          you could use all potatoes if you don't like the idea of sweet potatoes. i sliced them in my cuisinart with the slicer blade, extremely fast and came out beautifully.

          1. I agree with foodslut's advice, but consider adding a dash of nutmet to the cream. Also, when the taters are almost cooked through, throw some grated gruyere on top and finish uncovered. They won't know anything is weird or unusual. They'll just know it's delicious.

            1. Au gratin just refers to a topping of bread crumbs (and sometimes cheese, butter and herbs) sprinkled on top of a casserole and browned under a broiler. Put the topping on scalloped potatoes and they become au gratin potatoes!

              Here is a very simple recipe for Potatoes Dauphinoise... Season some heavy cream with salt and white pepper. Add a clove of garlic crushed through a press and stir. Peel potatoes and cut in 1/8" rounds and place them directly in the cream mixture. Let the potatoes sit for 15-30 minutes, stirring occasionally, so some of the potato starch can dissolve in the cream. Layer the potatoes in a casserole dish, pour over the cream mixture (try to have enough to just cover the potatoes), cover in foil and bake in a 350 degree oven for 30-40 minutes before removing the foil. At this point, you can either add a topping (gruyere cheese is classical) or not and place the potatoes back in the oven for 10-15 minutes to brown the top. The potatoes should be tender and the cream should have thickened considerably.