Wow, my scalloped potatoes were awful...

[bicentennial_baby]

If I wanted to eat elementary school paste, I would. :puke:

I give up. I'm destined to a life of mashed potatoes. Sniffa makes them too watery, I make them too thick. Fuck it. x(

Yes, I'm very disappointed. Nothing like one ruined dish to ruin the whole dinner. :(

[Stinky The Clown]

1. Get back on that horse and ride it again

You gunna let some spuds beat you?

Well ....... ?

Are ya?

You know damned well you're better than any potatoes ..... now back in there!

[bicentennial_baby]

2. Ok, you're right...I guess I need a better plan..

Usually when I make something, I cobble a few different recipes together and go from there. DID NOT WORK!

Oh my gawd. When I say paste, I'm being literal. :puke:

Flavor, fine. Texture...Ewwwww!

Those were not scalloped potatoes, by a long shot.

Back to the drawing board.

The Game Hens were delish though. :9

[Warpy]

3. You could always do the fastso's variety

Make a bechamel sauce and layer it in with thinly sliced potatoes and onion. Top the whole business with a layer of sauce and buttered bread crumbs. Bake as usual. The water coming out of the potatoes will keep the sauce from turning into library paste, especially if it's a little on the thin side to begin with.

The old directions of layering sliced potatoes with sprinkled flour and then drowning it all in milk never worked for me. I always got water with library paste sticking the potatoes together. I don't know what Fanny Farmer was thinking when she wrote that one.

Besides, how could sliced potatoes and onion be anything but good? Just pour off the water or thin down the library paste with some milk. In the first case, you've got potatoes and onions. In the second, you might actually be able to salvage something.

[bicentennial_baby]

4. Good advice! Thanks!

If at first I don't succeed...etc.

:hi:

[NMDemDist2]

8. I just made em last week (see below) and it was delish!

:shrug:

[Cassandra]

5. How about a potato gratin?

Butter and cheese will make anything taste good.

[NMDemDist2]

6. I made some out of my newest cookbook the other day and it was the best!

and because I love you, I took the time to transcribe it for you.

I wouldn't that for just anyone yanno :eyes:

American Scalloped Potatoes

3 TBSP unsalted butter, softened (altho I used regular butter, just eased up a bit on the salt in the layers)
2 pounds potatoes (Idaho, Yukon Gold, russet or white) peeled and thinly sliced 1/8 or 1/16th inch thick
salt and pepper to taste
2 TBSP all purpose flour
2 cups milk (I used 1 1/4 cup 2% and the rest light whipping cream)
Shredded cheese of your choice

Preheat oven to 350
Using 1 TBSP of the butter lightly grease the bottom and sides of a 2 QT au gratin dish or a 9x13 glass casserole. layer the potato slices, overlapping slightly in the dish, salt and pepper and sprinkle half the flour evenly over the slices (I used my metal strainer, or a sifter would be good too) dot with 1 TBSP of the butter cut into bits and sprinkle with 1/2 cup of the cheese . Repeat with the remaining taters, butter, cheese and salt and pepper again an pour the milk over the top. Cover with a sheet of foil and bake for 45 minutes, remove the foil and bake until the top is crispy and golden, about 30 minutes more.
Remove from oven and let rest 5-10 minutes

who loves ya bi-baby???

:loveya:

:rofl:

Bon Appetit!

[bicentennial_baby]

9. I adore you baby...

:hug: You are the bestest ever. You've always been there for me, food crisis or whatnot. And I must report that my little brother is back on the straight and narrow since recent events. He learned a big lesson. He sounds really good, I just talked to him this evening. :hug:

I will try this this week, promise, and I will report back. :patriot:

[NMDemDist2]

10. good deal on both

:hi:


my taters always came out too dry, but this recipe has the right amounts and it was yummers!

[grasswire]

7. what kind of potatoes did you use?

Keep trying!

[housewolf]

11. These are the best I've ever had

Really rich, flavorful and delicious.

Best with Yukon Golds, but almost as good with Russetts.

Give 'em a try, I think you'll be pleased.

http://www.democraticunderground.com/discuss/duboard.php?az=view_all&address=236x43700#43706

[NMDemDist2]

12. those sound so decadent!

I'll save the recipe for the holidays

:9

[housewolf]

13. I never knew that I loved scalloped potatoes so much until I had these

I always liked them, but wow, after having these... they are quite something. You cook them ahead in chicken broth which gives them a terrific flavor plus they need much less time in the oven.

I hope you don't wait all the way to the holidays to try them...

enjoy!

[NMDemDist2]

14. 3 cups of heavy cream

that's an indulgence around here, both caloric and financial

:evilgrin:

[housewolf]

15. Yeah, I know what you mean...

We can dream though, right???

:loveya:

[yellowdogintexas]

16. Here's my version

slice up the potatoes in a food processor, or with knife fairly thinly.
slice up an onion, and some garlic if you want it
grease a nice 2 or 3 quart casserole

layer potatoes and onions, then add salt and pepper and dot with butter
repeat until you run out of potatoes and onions

scald enough milk to reach about half way up your casserole.

pour into the potatoes, and dot butter on top.

bake @ 375 degrees until bubbly.

The top will be sort of crispy and crunchy and the milk will soak into the potatoes. I never have put flour in them, or cheese. If I want au gratin potatoes I use a differ