As I indicated in Part One of The Versatile Potato article, the potato is one of those vegetables that can be prepared in so many delicious ways, and I had started by giving several recipes for an all-time favorite, the mashed potato. Every once in awhile however, one wants to perhaps "jazz" up this wonderful vegetable and do something a little special as an extra savory treat. I can think of nothing better than using potatoes for two other old-time classics, the baked Scalloped Potatoes, or Potatoes Au Gratin.
As you may be aware, there are several companies that manufacture "boxed" versions of either Scalloped or Au Gratin potatoes where one just usually adds milk. For the busy person who doesn't have the time to make these delightful potato side dishes they can be a great time saver. However, in my mind nothing compares to the taste of the homemade version, and you just might be doing yourself an injustice if you never tasted honest to goodness "real" Scalloped or Potatoes Au Gratin. Yes, it does take extra time, but you'll be amazed in the difference in taste and texture.
The first step for either Scalloped or Potatoes Au Gratin, is to prepare the basic white sauce. I was absolutely amazed when one time I was telling a friend of mine how to do a certain recipe that included making a white sauce. I continued to tell her of the recipe and when I finished, she asked me, "What is a white sauce?" I wanted to roll my eyes in disbelief, as I just assumed everyone who knew how to cook, knew how to do this most basic of all sauces that can be used in a variety of recipes, from Chicken a La King, or as the base of a cheese sauce, Sauce Mornay, and yes, of course, as part of Scalloped or Potatoes Au Gratin recipes.
The Basic White Sauce can be done in three ways, the thin, "medium" or thick versions, depending on the consistency for a particular recipe and the "thickness" of this sauce is determined merely by how much flour is used to thickened the sauce itself. For either Scalloped or Potatoes Au Gratin, I recommend using the "medium" version.
Basic Medium White Sauce:
1 cup milk
2 Tablespoons butter
2 Tablespoons flour
¼ Teaspoon salt
¹⁄8 Teaspoon pepper
Slowly melt butter in a saucepan so as to not burn, then add flour, and using a whisk, blend butter and flour to a pasty consistency. Gradually add milk, continually whisking and blending until the lumpiness is gone, and then add the salt and pepper, whisking again to blend in.
Now you're ready to make either Scalloped or Potatoes Au Gratin. There are two versions of how to make Scalloped Potatoes. I generally prefer the 2nd version, but I give both here so you can decide which version you like better. The second version, by the way, bakes quicker.
Scalloped Potatoes: Version 1:
4 Large Raw Potatoes
1 cup Medium White Sauce
Peel and pare potatoes, then cut potatoes into ¹⁄8" thick slices. In a buttered baking dish, place sliced potatoes in layers, and pour in medium white sauce and blend in to evenly coat potatoes in dish. Cover dish with either foil, or if the baking dish has it's own cover use that. Bake in a 350º F oven, for 45 minutes. Uncover baking dish and continue baking for about 15 minutes more until potatoes are tender and slightly browned on top layer. Servings: 4
Scalloped Potatoes: Version 2:
4 Large Raw Potatoes
1 cup Medium White Sauce
Peel and pare potatoes. In large saucepan, boil potatoes until just done, but not completely tender. Drain potatoes in a colander and cool under cold running water from the faucet. Slice potatoes into slices, from ¹⁄8" to ¼" thick, depending on your preference. In a buttered baking dish, place sliced potatoes in layers, and gently pour in medium white sauce and blend in to evenly coat potatoes in dish. Cover dish with either foil, or if the baking dish has it's own cover use that. Bake in a 350º F oven, for approximately 20 minutes. Uncover baking dish and continue baking for about 10 minutes more until potatoes are tender and slightly browned on top layer. Servings: 4
Potatoes Au Gratin:
4 Large Raw Potatoes
1 cup Medium White Sauce
¾ cup grated Sharp Cheddar Cheese
1 Tablespoon chopped parsley
½ to ¾ cup seasoned breadcrumbs
½ to ¾ cup additional grated Sharp Cheddar Cheese
approximately 2 Tablespoons Butter
Peel and pare potatoes. In large saucepan, boil potatoes until just done, but not completely tender. Drain potatoes in a colander and cool under cold running water from the faucet. Slice potatoes into slices, from ¹⁄8" to ¼" thick, depending on your preference. Reheat white sauce slightly, adding the ¾ cup of grated Sharp Cheddar Cheese, and parsley and blend thoroughly. You may have to add just a bit more milk in the process to return the sauce to the "medium" consistency. In a buttered baking dish, place sliced potatoes in layers, and gently pour in medium cheese-white sauce and carefully blend in to evenly coat potatoes in the dish. Sprinkle the additional ½ to ¾ cup grated Sharp Cheddar Cheese evenly on top of potatoes, then sprinkle the ½ to ¾ cup seasoned breadcrumbs, also evenly on top of the grated cheese layer. Dot the breadcrumbs evenly spaced with the butter. Cover dish with either foil, or if the baking dish has it's own cover use that. Bake in a 350º F oven, for approximately 20 minutes. Uncover baking dish and continue baking for about 10 minutes more until slightly "bubbling" and browned on top layer. Servings: 4
Either Scalloped or Potatoes Au Gratin will make a delightful side dish for any meal, whether chicken, pork or beef, any time of the year, and is even great as an alternative to any side dish for a special holiday meal, such as Thanksgiving or Christmas.
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