Easter Scalloped Potatoes from Colleen
Hi Barb,
Our friend, Alexis, came for Easter dinner and brought her potatoes and they are delicious, so I thought I would forward. I believe the difference is in the leeks and the Yukon golds. We had them with a Honey Baked Ham, grilled vegetables (peppers, asparagus, scallions and zucchini), pumpkin bread, salad, some of LMR's pear jam, and chocolate mousse. Oh My! --- Colleen
Scalloped Potatoes
(From Colleen's Friend - Easter 2009)
8 servings
--prep 30 minutes (really more like 45)
--cook 30 minutes
--bake at 375 for 20-30 minutes (this is flexible)
Potatoes:
3 lbs Yukon gold potatoes peeled and 1/4 inch slice
2 tsp salt
Sauce:
1/4 C butter (or half with olive oil)
1 clove garlic grated
1-2 leeks trimmed and chopped (about 2 c chopped)
1/4 C flour
3 C chicken broth (with 1-2 TBS Better Than Bullion for flavor) or replace some chicken broth with sherry to taste
1 tsp salt
1/8 tsp white pepper (or black)
1/8 tsp cayenne pepper
8 oz. grated cheddar (or whatever cheese 4 cheese Mexican is nice too)
How To:
-Boil sliced potatoes for 6-8 minutes until they just barely bend rinse with cold water...this is the part the separates the men from the boys.
-Make the sauce -- in a saucepan melt butter saute leeks and garlic in butter/oil until soft
-Stir in flour to make a stiff paste
-Whisk in chicken broth until smooth
-Add pepper and cayenne
-Stir until it thickens
-Add 1/2 the cheese
-Spray a pan with oil
-Put potatoes in one layer
-Pour some sauce
-Sprinkle some cheese
-Repeat until the pan is full and the potatoes and sauce are gone
At this point if you want to you can cover and put in the fridge overnight. Or you can bake immediately at 375 degrees. (If you're taking the dish cold from the fridge, put it in the oven while it heats.)
Let stand 10 minutes before serving.
You can vary this recipe by replacing 1/2 the chicken broth with milk... you can also add curry to the sauce... and whatever to add flavor... think of it as a blank canvas...
---Colleen
Our friend, Alexis, came for Easter dinner and brought her potatoes and they are delicious, so I thought I would forward. I believe the difference is in the leeks and the Yukon golds. We had them with a Honey Baked Ham, grilled vegetables (peppers, asparagus, scallions and zucchini), pumpkin bread, salad, some of LMR's pear jam, and chocolate mousse. Oh My! --- Colleen
Scalloped Potatoes
(From Colleen's Friend - Easter 2009)
8 servings
--prep 30 minutes (really more like 45)
--cook 30 minutes
--bake at 375 for 20-30 minutes (this is flexible)
Potatoes:
3 lbs Yukon gold potatoes peeled and 1/4 inch slice
2 tsp salt
Sauce:
1/4 C butter (or half with olive oil)
1 clove garlic grated
1-2 leeks trimmed and chopped (about 2 c chopped)
1/4 C flour
3 C chicken broth (with 1-2 TBS Better Than Bullion for flavor) or replace some chicken broth with sherry to taste
1 tsp salt
1/8 tsp white pepper (or black)
1/8 tsp cayenne pepper
8 oz. grated cheddar (or whatever cheese 4 cheese Mexican is nice too)
How To:
-Boil sliced potatoes for 6-8 minutes until they just barely bend rinse with cold water...this is the part the separates the men from the boys.
-Make the sauce -- in a saucepan melt butter saute leeks and garlic in butter/oil until soft
-Stir in flour to make a stiff paste
-Whisk in chicken broth until smooth
-Add pepper and cayenne
-Stir until it thickens
-Add 1/2 the cheese
-Spray a pan with oil
-Put potatoes in one layer
-Pour some sauce
-Sprinkle some cheese
-Repeat until the pan is full and the potatoes and sauce are gone
At this point if you want to you can cover and put in the fridge overnight. Or you can bake immediately at 375 degrees. (If you're taking the dish cold from the fridge, put it in the oven while it heats.)
Let stand 10 minutes before serving.
You can vary this recipe by replacing 1/2 the chicken broth with milk... you can also add curry to the sauce... and whatever to add flavor... think of it as a blank canvas...
---Colleen