"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

SCALLOPED POTATOES Recipe

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This recipe for SCALLOPED POTATOES, by , is from BUZZARD'S BEST, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

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Contributor:  

Added: Friday, March 6, 2009

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Category:

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Ingredients:  


9x13 pan 8 servings

This is Lupe’s recipe, and calls for Mexican Crema, Darla told me they have Crema in the stores in California. It comes in a container like yogurt, in the dairy case and is called just that Crema. Mexican cream, but way thicker than cream. So good, I do not use heavy cream any more, just crema. The brand I prefer is LaLa. Heavy cream can substitute, but look for Crema, you wont be sorry. Never tried it in coffee, hum…

9 medium potatoes, about 4 pounds
3 cups crema
2 TBL dry powdered Chicken consommé , I use Knorr powdered
½ cup milk
12 oz jack cheese
1 large onion sliced in half rings





Directions:
Directions:
Preheat oven to 350 spray 9X13 inch pan with cooking spray
Peel and slice potatoes ¼ inch thick, rinse and drain, mix together crema, powdered chicken broth, and milk in a med bowl. Place ½ of the potatoes in the pan, then ½ of the onions, then ½ of the cheese. Spoon ½ of the cream sauce over this. Make a second layer, mix the remaining cheese with the cream, layer potatoes, onion, cream and cheese mixture.
Bake covered a 1 hour, and potatoes are fork tender. Check it in about 50 minutes, if it is too soupy take off the foil. You may want to do this any way to brown the top. But, Scalloped potatoes are supposed to be white. Let it rest with the foil off for about 10 minutes before serving, it will thicken a little as it cools.

 

 

 

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