Scalloped potatoes

[pontifex]

My mom makes the best scalloped potatoes but I can't for the life of me make them the same way.

Mine always come out super greasy. I've tried different brands of cheese and they're all the same.

Only difference that I know of is that she uses a (ceramic dish i think) with a ceramic lid and I use a glass dish and tin foil to cover it.

Anyone have good luck making them?


Basic recipe:
thin layer of milk in bottom of dish
layer thinly sliced potatoes, sharp cheddar cheese, salt, pepper, onion.
repeat a few times
depends on size of the batch, it can take about an hour at 350.

 

[KaOTiK]

 

[SolMiester]

Hmmm, I cheat and get a sachet like 3 cheeses or sour cream and cheese....usually use just milk with the packet, and ccok twice as long with 15min foil off to brown cheese for crusty finish....

 

[pontifex]

no, i'd rather eat my greasy version than boxed crap.

 

[Newbian]

Have you tried asking her for the recipe?

If she told you how and it still doesn't come out right it sounds like she lies to you as you are not worthy enough for a family recipe.

 

[pontifex]

Have you tried asking her for the recipe?

If she told you how and it still doesn't come out right it sounds like she lies to you as you are not worthy enough for a family recipe.

yes, i got the recipe from her.

 

[bbhaag]

Sounds like you need a ceramic baking dish. Although I'm not sure why that would make a difference. Maybe the ceramic dissipates heat better resulting in less grease?

Either that you're not worthy.

 

[Iron Woode]

there is no cheese in scalloped potatoes. Or at least there shouldn't be any.

adding cheese is Potatoes au Gratin*.

* this is my opinion only and carries no weight.

any way, I cheat a bit when I make scalloped potatoes:

Once I cut the potatoes (use a mandolin, makes this so much easier),
I mix in another bowl a can or 2 (depends on how much I make) of cream of mushroom soup and some milk or water in a pinch.

I cut some cooked ham or bacon up and slice some onion in rings.

I then start layering the potatoes, onions, ham/bacon and a portion of soup.

I do this until the dish is full. You can add stuff like black pepper or garlic.

I bake it in the oven at 350F for 1 hour and 15 mins. Turns out amazing.

I do use a corningware dish with lid.

when you pull it out of the oven, let it rest for 15 mins or so.

:awe:

 

[TastesLikeChicken]

there is no cheese in scalloped potatoes. Or at least there shouldn't be any.

Scalloped potatoes can still have cheese. The term "scalloped" actually refers to the appearance of the potatoes since they are arranged in a scalloped pattern.

 

[Matthiasa]

To help with the problem listed is that you should make a cheese sauce first.
When heated to much the fats in the cheese will separate leaving an oily mess.

 

[bradly1101]

Maybe your oven runs hot (or hers cool).

 

[who?]

Velveeta won't separate but if you'd rather use a classier cheese here's the information:http://modernistcuisine.com/2013/05/science-helps-craft-the-perfect-mac-and-cheese/

 

[Lalakai]

lol always interesting to see the differences in cooking styles.

I use a white sauce base; you will have to experiment to get the mix right, based on the amount of potatoes you use. Since we love 'em and love the left overs even more, I opt for larger cooking.........usually 10 lbs of potatoes. Melt at least 1.5 full sticks of butter in large sauce pan. Add flour gradually, until you have all the butter into the flour (keep on low heat). I use a wisk to mix the flour in; when I'm done, the mix is very "crumbly", maybe the size of a pencil eraser. Then start adding in milk, slowly, mixing all the time, on low heat. Careful as the milk can scauld quickly. For better results go with regular milk, not 2% or skim. Start by adding maybe a cup of milk. It will mix into a very thick paste. Repeat the process, gradually adding the milk until you have approximately 3-4 cups of the sauce. You can add all the milk at once, but that seems to make it more difficult for me, so I go in stages. When you are done your sauce should be close to the consistency of syrup. Now you can cheat. Use the sauce to mix in all your seasonings and onions. As you put the potatoes and ham into the cooking pan, layer the sauce at the same time, giving you good consistency of spice mix. Start with thin or small layer, increasing as you go. Finishing by pouring the last of the sauce on top. As it cooks and you stir it, the sauce will move down, so starting with more at the top, will help. I start with the pan covered then watch the mix; if it's looking thin, leave the cover off and let some evap out. Good luck.

 

[sourceninja]

http://www.foodnetwork.com/recipes/alton-brown/potatoportobello-gratin-recipe/index.html

 

[Fritzo]

I always make a roux then pour it over each layer of potatoes. The butter in the layering method you're using probably isn't being absorbed by the flour, making it greasy.

 

[Fritzo]

Scalloped potatoes can still have cheese. The term "scalloped" actually refers to the appearance of the potatoes since they are arranged in a scalloped pattern.

This is correct However, traditionally, they're called "Au Gratin" when cheese is added, and "Scalloped" with the white cream sauce.

 

[lupi]

Speaking of potatoes, what is it called when you slice them up, add onions and stuff and cook them on the grill wrapped in foil?

 

[Fritzo]

Speaking of potatoes, what is it called when you slice them up, add onions and stuff and cook them on the grill wrapped in foil?

LOL- not really a term for that. Just a form of baking. I think when I was in Boy Scouts we called that "hobo cooking".

 

[homercles337]

Mine always come out super greasy. I've tried different brands of cheese and they're all the same.

Make a bechamel then add the cheese to that, then add the cheese sauce mixture to your potatoes...

 

[lupi]

Was trying to tell the wife about that, but couldn't find the right term for it in searching.

 

[Puppies04]

Basic recipe: thin layer of milk in bottom of dish layer thinly sliced potatoes, sharp cheddar cheese, salt, pepper, onion. repeat a few times depends on size of the batch, it can take about an hour at 350.

Have a look at the ingredients above (I bolded them for you to make it easier) and work out which one is adding the grease. I'll give you a clue it begins with "C", then use less of that next time you make them. Also ask your mother if her lid has a hole in it and if so stop covering them completely with tin foil. I certainly wouldn't.

 

[silverpig]

Couple of things:

1. Let the potato slices sit in lightly salted water to draw out the extra starches at first

2. Simmer the potato slices in a mixture of cream, nutmeg, pepper, thyme, and salt. They should still be underdone, but softer than raw.

3. Pull the potatoes out of the cream, then make a roux (butter and flour) in a pot. Add the cream you simmered the potatoes in to the roux, and simmer until thickened. You can add some cheese (gruyere works well) to the sauce to thicken it more.

4. Put a little bit of the cream mixture (sans roux) in the bottom of your baking dish, then a layer of potatoes, some of the cream roux sauce, then more potatoes, more sauce etc.

5. Add a bit of cheese and a thin layer of bread crumbs (optional) to the top

6. Bake, then put in the fridge overnight to set. You can then slice portions off and reheat individually

This is more impressive if you use very thin slices of potato