Sweeties' Scalloped Potatoes

[fitfool]

I love potatoes. Here's a recipe that Michael made up that tasted great. Luckily, we were smart enough to remember to write it down but he's one of those intuitive cooks so quantities are estimates.

5-6 medium potatoes (peeled and sliced thinly)
1 large onion (sliced thinly)
1-2 cups chicken broth (or vegetable broth)
cream (and we've substituted in milk too when we didn't have cream)
parmesan cheese
salt & pepper
paprika
lemon juice
butter

1. In a casserole dish, place several tabs of butter on the bottom.
   
2. Layer thinly sliced (coin-shaped) potatoes next in an overlapping pattern (scalloped)
   
3. Add good splash of chicken broth (or vegetable broth), small splash of cream, salt, & pepper, paprika, parmesan cheese
   
4. Add a layer of thinly sliced onion
   
5. Repeat layer of potatoes
   
6. Repeat broth, cream salt & pepper, parmesan, paprika, lemon juice
   
7. alternate as above
   
8. Bake, uncovered, in a 375F oven for 1 hour
   
   
   
   
   Served up with some chicken
   

Thread at food_porn

Comments

[cwhf.livejournal.com]

Drooling on the keyboard. I need to go home and have dinner I think.

[mforbes321.livejournal.com]

YUM!

Do you know about how much cream you used?

[fitfool.livejournal.com]

Just a splash of cream each time. We hardly ever use cream and the container feels practically full after we make this dish so I doubt it comes out to much. Maybe a quarter-cup of cream at most.

[mforbes321.livejournal.com]

sweet, thanks!

[karohemd.livejournal.com]

Very nice!
I do something similar but without broth and onions. I might try onions next time.
Good photos, too.

[fitfool.livejournal.com]

Thanks! (I just peeked in your journal and I LOVE the 'GTA Lego City' video you linked!) http://www.break.com/index/gtalego.html

[jazzbird.livejournal.com]

Wow- that looks really good. It never occurred to me to add lemon- what a great flavor enhancer.

[fitfool.livejournal.com]

Michael loves lemon and parmesan cheese and will put them into everything. Even white rice which seems just Wrong to me.

[jazzbird.livejournal.com]

Hehe- I'm right there with him. I grew up with seven lemon trees. To me, it can go on almost anything, too. I'm out of the habit, though. It just doesn't occur to me that lemons come from stores now... I can't just go yank them off the tree ;)

[fitfool.livejournal.com]

oh wow...I remember one time someone brought in lemons the size of grapefruit in to work. Just a whole big bag of them sitting in the conference room with a sign that said "FREE". I didn't know they could grow so big and they were wonderfully sour and brought tears to our eyes when we ate them. Wish I had a lemon tree.

[illusi0nist.livejournal.com]

Those look great!

[fitfool.livejournal.com]

Thank you :)

[greybeta.livejournal.com]

I'd try this but I have no idea how to slice potatoes so thin. :(

[fitfool.livejournal.com]

Practice, really. Or use a mandolin (I think that's what it's called) to make it easier to slice evenly. If not a mandolin, I find a good-sized chef's knife is easiest for me to wield for most cutting jobs. But if you can do biology or chemistry lab experiments, you can cook. Same idea of following instructions and making sometimes precise movements but with cooking, you get to eat your experiments!

[greybeta.livejournal.com]

Unfortunately, I was that guy who owed too much money because my lack of manual dexterity led to a bunch of stuff being broken.

[fitfool.livejournal.com]

*laugh* I'm glad my school didn't charge me extra for breaking lab equipment! (there was the usual up front lab fee but I don't remember being charged for anything broken during the term)