Lets Talk About Scalloped Potatoes

Yep, I have a killer recipe.

Here goes:

Serves 6

2 1/4 lb potatoes
3 2/3 cup Milk
1 bay leaf
1-2 Tbsp butter, softened
2 or 3 garlic cloves, very finely chopped
3-4 tbsp creme fraiche or heavy cream (optional)
salt and black pepper

Preheat oven to 350. Cut potatoes into fairly thin slices.

2. put potatoes in large saucpan and pour over the milk, adding more to cover if needed. Add salt and pepper,nutmeg and bay leaf. Bring slowly to a boil over medium heat and simmer for about 15 minutes until the potatoes just start to soften, but are not completely cooked, and the milk has thickened.

3. generously butter a 14 inch gratin dish or an 8 cup shallow baking dish and sprinkle garlic over the base.

4. using a slotted spoon, transfer the potatoes to the gratin dish. Taste the milk and adjust seasoning, then pour over enough of hte milk to come just to the surface of the potatoes, but not cover them.Spoon a thin layer of cream over hte top if you wish. Or add more milk to cover.

5. Bake for about an hour until the milk is absorbed and top is deep golden brown.

I don't do scalloped....instead I use sliced potatoes & onions, olive oil, garlic (or garlic powder), S&P. Use enough olive oil to coat the taters & onions, & pour into baking dish. You can either bake at 350 for an hour (covered) or in the microwave. I've also cooked this dish on the grill in foil pouches (when camping). Sometimes I add broc, ham, jalapenos.... just depends on my mood.

I know this isn't scalloped....but it's danged good!

maybe try this one without the cheese:

http://www.foodnetwork.com/recipes/scalloped-potatoes-wit...

Let us know how it turns out. I have tried making scalloped potatoes only a few times, and they have never turned out...and I'm a pretty darn good cook. The dairy coagulates. Or the potatoes don't gel well within the dish.

I haven't tried this recipe, but it sounded good when i googled "scalloped potatoes -cheese."

http://www.wikihow.com/Make-Scalloped-Potatoes-and-Ham

I use a recipe from Sandra Lee. There is cheese, but it is just sprinkled on top, and you can always omit that part.

http://www.foodnetwork.com/recipes/sandra-lee/round-2-rec...

Milk separates when there isn't enough fat. Also, evaporated milk is great for dishes like this, and it won't separate. Stay away from red potatoes or any kind that are "waxy" when cooked.

Find an old Betty crocker cookbook - recipe is in there