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Scalloped potatoes
Nb persons: 8
Yield:
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| Seasoned chicken broth and creamy butter make these scalloped potatoes bake up golden crisp on top with moist and creamy layers. An everyday family favorite, this delicious dish also makes a spectacular side for your holiday table. Ingredients: | |
| 6 medium | potatoes, ( 2-1/2 to 3 lbs) |
| 1/4 cup | butter |
| margarine, alternative | |
| 2 tbsp | all purpose flour |
| 1-1/2 cups | chicken broth, ( homemade or canned) |
| Salt | |
| black pepper to taste | |
| 2 cups | fresh coarse bread crumbs |
Cooking instructions:
1- preheat oven to 350 degrees. Grease a 9x13,inch rectangular baking dish
2- scrub potatoes well and slice them very thinly (1/8 inch) thick. It is not necessary to peel the potatoes, unless you prefer to do so. Place them in a bowl of cold water and set aside.
3- in a medium skillet, sauté sliced onions in 2 tbsp of butter or margarine over low heat until evenly golden, 10-15 minutes. Set aside.
4- in a small saucepan, melt together the remaining 2 tbs of the butter or margarine and the flour over medium heat. Whisk in chicken broth, stirring constantly until the sauce thickens and bubbles. Continue to simmer for a. Minute or two, then remove from heat. Season to taste with salt and pepper
5- drain potatoes completely and layer them as follows:,1/3 of throat toes, 1/2 of the onions,salt and pepper, 1/3 of the potatoes, remaining onions, salt and pepper; and finally all the remaining potatoes. Pour the sauce evenly over the potatoes and cover the baking dish tightly with foil. Bake for 45 minutes. Remove foil, sprinkle with the bread crumbs and continue baking for an additional 45 minutes or until potatoes are tender and crumbs are crisp and browned
Serves 6-8
Recipe uploaded with Shop'NCook for iPhone.
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