Tuesday, January 26, 2010

Eight O' Clock Scalloped Potatoes

Yukon, Russets, Baby Reds and Fingerlings!  Oh My!

I have a lot of potatoes on hand right now.  I usually get a very large supply from my father in law in the Fall.  He gets them from the growers in Skagit Valley and they last for quite a while if stored correctly, in a cool, dry place.  In addition, I receive them from my organic distributor in my personal bin delivered to me every couple weeks.  As you can conclude, I have virtually every different type of potato you can imagine!  Storing them eventually becomes problematic and you start wondering if they are secretly multiplying when you aren't looking! 

Potatoes are great this time of year for soups and stews.  Mashed and baked are also favorites and included on the list of comfort foods we love.  Another way to use up the surplus of potatoes you have on hand is to make home made scalloped potatoes. 

This impressive side dish is really quite simple to assemble.  It got it's name not because it takes so long to make them that by the time they are done, it's 8pm, but that they are still warm at 8pm if you make them for dinner at 6!  They are deliciously creamy and bubbly and hold their heat for a very long time. Serve with barbequed rib eye or marinated flat iron steak and a snappy side salad tossed with your favorite vinaigrette.  I suggest a merlot or a cabernet franc for your wine pairing experience.

Eight O' Clock Scalloped Potatoes

Preheat oven to 375 degrees.

4 to 6 Potatoes, peeled
2 T. Flour
2 C. Milk
2 T. Butter, cubed
Salt and Pepper

Thinly slice potatoes and place in large mixing bowl.  Sprinkle flour over top.  Add salt and pepper as desired for taste.  Using a rubber spatula, gently mix the potato slices with flour and seasoning until they are well coated.  Layer potatoes in greased, oven safe, glass 9 x 13 baking dish.  Gently pour milk over the top.  Scatter cubes of butter on top of potatos.  You can season again at this time with salt and pepper.  Place in center of oven and bake for 50 to 55 minutes until sauce is thick and potatoes are golden brown.  Check often.  Do not overbake.

Tip:  For creamier potatoes, add more milk and be sure to add the flour too.  Use the same ratio as above.

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