Scalloped Potatoes

I feel like this is an old dish in the sense that you just don’t see or hear of people eating scalloped potatoes a whole lot anymore.  I remember eating them all the time at my Grandparents house.  My sister, mom and I lived with my grandparents for a couple years when we first moved to FL.  We ate things like Welsh Rarebit, and Leg of Lamb, and Scalloped Potatoes.  I have to admit that I have never again eaten Welsh Rarebit – do people even know what that is?  I do!  My sister does!  Anyway, I didn’t really love scalloped potatoes back then.  I think it was because I am pretty sure it came from a box.  I just didn’t love the fake cheesy taste.  Well, if you have ever felt the same way, you will never feel it again with this recipe, thanks to my dear cooking spirit, Julia Child.

Confession:  I used to regularly watch Julia Child on PBS when I was little.  I loved it.  My passion for cooking goes that far.  When we went to Washington DC a couple years ago, I was thrilled that her kitchen is in the Smithsonian.  IT. WAS. AWESOME.  An entire history of food in America.  If you get a chance to visit DC, check it out.

This recipe is modified from a scalloped potato recipe in her book, The Way To Cook.  This is an excellent book to have because it teaches so many techniques.  That is the great thing about Julia Child, she believed that anyone could be a great chef.  If you don’t have this book, I highly recommend it!  The sauces alone are worth it!

I have to put a plug in for corning ware as well.  My mom saved her green stamps from Publix and got my sister and I an entire set of corning ware when we were in high school.  She seriously prepared us for motherhood and I love it!  I use them all the time.  If you have an opportunity to purchase some, do it!  You can find them at Target or Bed Bath and Beyond.

The recipe has 5 ingredients and the one thing I encourage you to have is a food processor to slice the potatoes and grate the cheese.  It will cut your prep time tremendously.  If you do not have a food processor, I suggest this Cuisinart model.  I use my processor weekly – for me it is a must have in the kitchen.  Other than that,  it is pretty easy.

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Scalloped Potatoes

Creamy potatoes layered with Swiss cheese and onions, baked to tender goodness.

Course Side Dish

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Servings 12

Ingredients

• 6-7 medium russet potatoes sliced thin
• 2 cups beef broth
• 2 cups heavy cream
• 1 1/2 large onions sliced, thin
• 8 oz Swiss cheese grated
• salt and pepper

Instructions

1. Preheat oven to 400 degrees Fahrenheit. Spray a 9x13 inch casserole dish with non-stick cooking spray.

2. Cut onions into thin slices. 

3. Grate cheese in a food processor.  Empty bowl. Peel the potatoes and then slice them in the food processor as well.  

4. Heat beef broth in a microwave safe bowl for 3 minutes. Add the cream and stir.

5. Begin by layering the potatoes, onions, cheese, and salt and pepper in the prepared baking dish.  You should end up with 4-5 layers.  You will end with a layer of potatoes and then sprinkle the remaining cheese on top.

6. Pour the broth and cream mixture into the dish slowly, making sure it soaks down through the layers.  

7. Bake, covered, for 40 minutes.  Remove cover and bake for an additional 20 minutes.  During baking, if the potatoes look dry on the top, take a turkey baster and baste with some of the creamy liquid from the sides.