I love scalloped potatoes but I have a hard time getting the potatoes to cook sometimes. I found a great hint in my old Kate Aitken’s cook book. Peel and slice as many potatoes as you need, then cover them with boiling water and cover. Let cool and then drain and proceed. Whenever I do this my potatoes turn out perfectly. I usually use a 2-2 1/2 qt Corning-ware baking dish. I like the oval ones because I want as much crunchy top as possible. This recipe makes any size, just increase the milk/cornstarch for more.
Scalloped Potatoes
enough peeled and thinly sliced potatoes, par boiled if you have the time
finely sliced/minced onions, optional
cheese, optional
1/4 c butter
1/4 c cornstarch or flour
1 t dry mustard
1 t salt
1/2 t pepper
3 c milk
In a saucepan, melt butter and add cornstarch, mustard, salt and pepper. Stir for a minute or so. Slowly add in milk and stir until nice and thick. For garlic potatoes, preheat milk with a clove of garlic. Remove garlic before adding to butter mixture.
Pour a bit of sauce into a buttered casserole. Place a layer of potatoes, onions and cheese and then a layer of sauce. Make sure to end with a layer of sauce. Also, make sure your sauce doesn’t come past an inch from the top of the casserole or you’ll have a mess in the oven.
Bake 350 for 1 1/2 hours.
Maple Glazed Carrots
serves 6
2 lbs carrots, peeled and sliced
1/2 c chicken stock
1/4 c maple syrup
1 T butter
Add everything to a saucepan and cook, covered, over medium heat until carrots are crisp-tender. Uncover and turn up heat. Cook on high for another 10 minutes to glaze.
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