Scalloped Potatoes Time: 70 minutes
3 - 4 medium potatoes, enough for 2 people for 2 meals....or 4 people
1 cup milk
2 - 3 oz Gruyère, either shredded or sliced (if shredded, 3/4 cup,
slices, 12 slices app. 1/2" x 3" x 3/16" (1.3x7.5x0.3cm)
1 onion
1 tbs butter
pinch of nutmeg
Cut onion in half, then in half again, (so you have onion quarters) and slice as thinly as possible. Slice potatoes as thinly as possible with a sharp knife.
Melt butter in a large skillet. Add onions and sauté until soft. Remove onto a plate and set aside. Add potatoes, 1/2 cup milk
and heat to just below boiling. Remove skillet from heat.
To assemble:
Put 1/2 the potatoes in the bottom of deep baking dish, spreading out with a spoon or spatula. Spread the onions evenly on top of the potatoes. Layer the cheese on the onions. Top with the rest of the potatoes. Pour the remaining 1/2 cup milk over all, cover and bake (400F, 200C) for 45 minutes. Uncover for last 15 minutes of baking time. Remove and serve.
Note: Whenever I am baking potatoes with a liquid: gratin, scalloped, Savoyard, etc. I always put the baking dish/dishes on a baking sheet covered in foil. They almost always bubble over and this saves on oven clean up. Just wrap up the mess and toss!
Cooking for Two? Or more?
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