kilikini wrote:
> What is the best tried and true recipe you've got?
>
> This is how I always do mine:
>
> Slice potatoes thinly in layers with LOTS of cheese, make a roux, add a
> little more cheese, white pepper, nutmeg, salt and then pour it over the
> potato mixture.
>
> Anyone have better ideas?
>
> kili
>
>


Cafe Cego's Scalloped Potatoes

none

3 pounds red potatoes (about 6-7 large); - peeled
1 large onion (me see note); thinly sliced
----- SAUCE-----
4 cups whipping cream (me see note)
2 tbsp flour (me see note); as thickener
1 clove garlic minced (me see note); to taste use more
salt -- to taste
freshly-ground white pepper --; to taste
ground nutmeg -- to taste
-----TOPPING AND PREP-----
3/4 cup grated parmesan cheese
2 tablespoons butter -- cut into bits; topping
2 tablespoon butter (me see note); BUTTER PAN

Pre heat oven to 350 and butter the pan.

Slice potatoes 1/8-inch thick in food processor or by hand.

Arrange potato slices evenly in pre buttered pan dish. After each good
(some over-lapping allowed) layer of potatoes add a thin layer of onions.

Whisk cream and FLOUR salt, pepper, GARLIC and nutmeg to taste in bowl.
Pour over potatoes. Sprinkle cheese over potatoes and dot with bits of
butter.

NOTES:

I DOUBLED THE CREAM AS IT SEEMED NOT ENOUGH SO THAT IS WHERE THE FLOUR
CAME FROM. Half and half would work. as the original recipe made a thin
runny sauce I ALSO ADDED THE ONION.

FUTU CAYANNE PEPPER OR GROUND CHIPOLTE PEPPER MIGHT BE NICE IN THIS.
a pinch or so I ALSO MADE THE GARLIC MINCED AND ADDED IT TO THE SAUCE.
Previously you were to rub the pan but that stopped pre-buttering it so
things changed

Bake at 375 degrees until browned and bubbly, 50 minutes.

This recipe yields 6 to 8 servings.

Each of 8 servings: 409 calories; 268 mg sodium; 97 mg cholesterol; 28
grams fat; 33 grams carbohydrates; 9 grams protein; 0.73 gram fiber.

Source: 'The Los Angeles Times, 08-02-2000' S(Formatted for MC5):
'10-28-2000 by Joe Comiskey - '



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