Foolproof recipe needed please! Scalloped potatoes!

[~me~]

Mine is from the Cookery the Australia Way

Scalloped Potatoes

400g potatoes cut into 1cm slices
60g melted butter
1/2 tsp oregano or thyme
30 flour
1 cup milk
grated cheese

Combine melted butter and oregano
Place layer of potatoes on base of greased casserole dish, pour a little of butter mix over layer and a sprinkle of flour, continue potato, butter and flour layers.
Before baking, heat the cup of milk and pour it over potatoes. Top with grated cheese and bake for 1hr at 180c.

very yummy

[Meercat]

Ditto to this igniting preggo cravings! Making this for dinner tonight for sure!!

[Beach Mama]

Thanks you thank you thank all! They turned out UH mazing!!!! The dish was nearly 3/4 gone in about 5 mins when I got to it - good sign!!! Thanks again all - so glad I now have a recipe that works!!

ETA: I think the things that made a difference was par boiling very briefly and the Gruyere!!

[BlackRose]

Awesome Tanstar! Glad you nailed the recipe! Such an easy dish once you get it right.

[onthefly]

Epacris does one with chorizo, which is awesome

fry up chorizo slices. add onion & garlic.

Put slices of potato in dish. add 1/2 chorizo mix. add cheese (mix of cheddar and parmesan).
Repeat another layer.
Add cream.
Cook.
Eat.
Get fatter. mmmmmmm

[peanutter]

I think everyone should bake an example of their best scalloped potatoes and bring then all to my house ... DH, DS1 and I will test them out, and give each contestant a score out of 10. And maybe even a hug.

And so you don't have to take home nasty leftovers which will clutter up your fridge, you can leave them here.

I will have tubs here to transfer the potatoes into, so you can even leave with your stonewear/baking tray/casserole dish/ whatever.

Just give me the precious.

Thank you.

[No.5]

I think everyone should bake an example of their best scalloped potatoes and bring then all to my house ... DH, DS1 and I will test them out, and give each contestant a score out of 10. And maybe even a hug.

And so you don't have to take home nasty leftovers which will clutter up your fridge, you can leave them here.

I will have tubs here to transfer the potatoes into, so you can even leave with your stonewear/baking tray/casserole dish/ whatever.

Just give me the precious.

Thank you.

I like the way you think! After reading this thread again, I'm considering a midnight snack lol

[Phteven]

Chanterelle Tartiflette

(serves 4-6)

About 2kg waxy potatoes (I like kipfelers (sp?))
4 tablespoons olive oil
1 cup diced yellow onion
1/4 cup dry white wine (or substitute because I don't use it)
.5kg chanterelles, cleaned and quartered (if you can't get chanterelles substitue another mushroom (oyster is the best easily available, fresh one)- don't use dry ones. I tired them once )
2 large cloves of garlic, finely minced
Salt
Ground black pepper
2 teaspoons lemon juice
1 tablespoon fresh thyme leaves, finely chopped
2 tablespoons creme fraiche (don't substitute!!)
12 ounces Gruyerre, Reblochon (or any other Savoyard style cheese) cheese, cut into 1/4″ slices (approximately 10 slices)
1 teaspoon finely chopped Italian parsley or chives

Preheat the oven to hot (200 or so).
Place a rack in the center of the oven.

Place the potatoes, whole and unpeeled, into a large pot of well-salted water. Bring to a boil over medium high heat, then turn down to medium and cook until tender, about 15 minutes. Drain the potatoes through a colander. When they are cool enough to handle slice into 1/4″ slices (I don't peel them). Place them in a large bowl and set aside.

Add 2 tablespoons of the olive oil to a large saute pan and place over medium high heat. When the oil is hot, add the onions. Cook and stir until the onions start to brown, then turn the heat down to low and continue cooking until they are tender and translucent, about 5-6 more minutes. Add the white wine, turn up the heat and cook until the wine has evaporated, but the onions are still moist. Add this mixture to the potatoes.

Wipe out the saute pan, add 1 tablespoon of olive oil and return to medium heat. When the oil is hot, add half the chanterelles, stirring to coat evenly with the oil. Salt and pepper. Cook, stirring occasionally, until the mushroom have released their liquid. Continue cooking until the mushrooms are starting to brown and caramelize. Add half the chopped garlic and continue cooking another minute. Transfer the chanterelles to the bowl with the potatoes and onions. Repeat with the remaining chanterelles.

Add the lemon juice, thyme and creme fraiche to the bowl and stir gently until the ingredients are thoroughly mixed.

If you are using an oven-proof saute pan, wipe out the pan and add the mixture. Otherwise, use a baking or gratin dish. Lay the slices of cheese evenly over the surface of the potato mixture. Cover the pan with foil and bake for 15 minutes. Remove the pan from the oven.

Remove the foil from the pan and place it under the griller, cooking until the top of the Tartiflette is golden brown and bubbling, about 3-5 minutes. Let it rest at room temperature for at least 5 minutes before serving.


Sometimes I make it with sujuk.

Really just so long as you use the right cheese and creme fraishe the rest is optional.

[Tinks]

That Tartiflette sounds like too much hard work for lazy old me. I bet it's delicious though.

[Beach Mama]

Making this again tonight to have with a rib eye roast mmmmmmmmm!

[Beach Mama]

and again for GF tomorrow!