Won't Mess up Your Oven Scalloped Potatoes |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 10 |
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These are so simple and you will only have a pot to scrub; no nasty spills in the bottom of your oven. They are a bit runny if you use the whole milk and not the Half and Half, but for simplicity's sake, and not smelling burnt milk in the oven, it's OK with me. These are most appealing to those with tender taste buds and may prefer things mild and creamy, as opposed to savory and spicy. Ingredients:
6 cups potatoes, peeled sliced lengthwise and sliced into 1/8 inch slices (any variety will do; idaho, yukon gold, white rose, red...) |
4 cups whole milk (you can use half and half, for a thicker, richer version) |
2 tablespoons unsalted butter |
1 tablespoon finely diced shallot |
1/2 teaspoon freshly grated nutmeg, to taste |
kosher salt |
Directions:
1. On stovetop, melt butter in a large, heavy bottomed pot.
2. Stir in shallots and cook very gently for about 1 minute.
3. Add potato slices and toss to coat with the butter.
4. Add nutmeg and toss.
5. Cover with milk and lower heat to simmer.
6. Gently stir the pot a few times to make sure the bottom does not scorch, the potatoes will break up a little, but they still taste good.
7. After milk cooks down and potatoes are soft, transfer to oven caserole dish and finish in 350 degree oven for about 20 minutes or until it's as thick as you like it.
8. Serve.
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