Scallopped Potatoes for a Crowd

On Wed, 23 Mar 2005 07:27:56 -0500, [email hidden] (William Donovan)

Quoted message said:

Does anyone have a good recipe for scallopped potatoes or potatoes au
gratin for a crowd (hopefully one that could be made in advance and
reheated the day of serving).

The following recipe can be made a day ahead and multiplied. Be sure
to cover closely with plastic wrap, make sure most of the potatoes are
covered with the liquid and the remaining cheese covers the rest to
prevent browning of raw potatoes. (I omit the breadcrumbs, as I think
they're overkill - the toasted cheese/potato finish is far better,
IMHO.)

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Potato Gratin With Mustard And Cheddar Cheese

vegetables

1 tablespoon butter
1 cup bread crumbs
1 tablespoon thyme
2 teaspoons salt
1 teaspoon pepper
1 pound cheddar cheese; white, grated
1/4 cup flour
5 pounds russet potatoes; peeled, thinly slice
4 cups chicken broth
1 cup whipping cream
6 tablespoons Dijon mustard

Melt butter in heavy large skillet over medium heat. Add breadcrumbs
and
stir until crumbs are golden brown, about 10 mins. Cool crumbs. (Can
be
prepared 2 days ahead. Cover and let stand at room temperature.)

Position rack in center of oven and preheat oven to 400F. Butter
15x10x2"
(4 qt.) glass baking dish. Mix thyme, salt and pepper in small bowl.
Combine grated cheddar cheese and flour in large bowl; toss to coat
cheese.
Arrange 1/2 of potatoes over bottom of prepared dish. Sprinkle 1/3 of
thyme mixture, then 1/3 of cheese mixture over. Repeat layering of
potatoes, thyme mixture and cheese mixture 2 more times. Whisk chicken
broth, whipping cream and mustard in medium bowl to blend. Pour broth
mixture over potatoes.

Bake potatoes 30 mins. Sprinkle buttered crumbs over. Bake until
potatoes
are tender and top is golden brown, about 1 hour longer. Let stand 15
mins.
before serving.

- - - - - - - - - - - - - - - - - -

Contributor: Bon Appetit

Yield: 12 servings

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

William Donovan said:

Does anyone have a good recipe for scallopped potatoes or potatoes au
gratin for a crowd (hopefully one that could be made in advance and
reheated the day of serving).

http://206.39.201.109/docs/recipe/Q05100.pdf

Sheldon

Quoted message said:

On Wed, 23 Mar 2005 07:27:56 -0500, [email hidden] (William Donovan)

Quoted message said:

Does anyone have a good recipe for scallopped potatoes or potatoes au

Quoted message said:

gratin for a crowd (hopefully one that could be made in advance and
reheated the day of serving).

I have recipes for serving 5, 25, or 100 people. I have both a
scalloped and au gratin recipes. Let me know if you would like them and
for which amount.
---
Joseph Littleshoes