Peter’s Scalloped Red, White and Blues

Posted on January 5, 2014 by Peter Comart  |  no comments yet

red, white, and blue potatoesPreheat oven to 350◦. Grease a 10-inch baking dish.

Next, leave the skins on and thinly slice 3 cups of red, white and blue potatoes. Place a layer of potatoes in the bottom of the dish. Dredge this first layer with a tablespoon of flour and then dot two tablespoons of butter over the flour. Place another layer of potatoes on top of the first and repeat the step with the flour and butter. Place a third layer of potatoes, and repeat the step with the flour and butter.

Sometimes I like to put some tidbits between the layers. Crispy bits of cooked pancetta, or cooked bacon are favorites. Onions or shallots or even chives are also good. Or Swiss cheese. Anchovies are a classic, but if you use them, you might want to reduce the salt in the next part of the recipe.

Heat: 1¼ cups of milk or cream, or a combination. Season the milk with 1 teaspoon of salt, ¼ teaspoon of paprika and ¼ teaspoon of dry mustard. Pour the milk mixture over the potatoes. Bake them for 1½ hours, covered for the first ½ hour and uncovered for the rest.

You can also sprinkle the top with dry bread crumbs and dot the top with more butter. Or you can sprinkle the top with Swiss cheese.


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