"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Potatoes Scalloped Recipe

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This recipe for Potatoes Scalloped, by , is from It's in the Kitchen where the warmth of shared memories, laughter, and life, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



3 tbs butter plus a pat for greasing the pan
3 tbs flour
1 clove garlic, cut in half
6 medium potatoes, peeled and sliced about 1/16-inch (use a mandoline, seriously)
1 cups heavy cream
1 cup rich chicken stock
1 cup Gouda, shredded (don't use smoked gouda as it doesn't melt well) -or- Fontina
1 cup grated Parmesan cheese
1 tsp salt
tsp pepper
salt & pepper to taste for the sauce

Preheat oven to 375 degrees F
Grease a 2-2 quart baking dish with the pat of butter
Rub the cut side of the garlic around the interior of the pan; discard garlic
Mix the 1 tsp salt and tsp of pepper
Layer the potatoes in the pan, sprinkling with the salt/pepper mixture between layers.
Melt the 3 tbs butter in a large saucepan over medium-low heat
Mix the chicken stock and the cream together in a large measuring cup or bowl; set aside
Carefully mix the flour into the melted butter--you want a smooth paste, not a lumpy one
Let the flour/butter bubble around the sides
Slowly add the cream/stock mixture, stirring constantly so there are no lumps.
Bring to a boil, reduce heat and simmer for 3-5 minutes
Remove the saucepan from the heat and add the shredded Gouda; stir until cheese is melted.
Pour sauce over sliced potatoes in pan.
Top with the grated Parmesan cheese
Bake at 375 degrees F for 45-60 minutes.
Remove from oven and let the casserole stand 5-10 minutes before serving

Number Of Servings:
Number Of Servings:
Serves 6
Preparation Time:
Preparation Time:
25 mins




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