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2012-08-30 digital edition

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2012-08-30 / General Stories

From the Chef’s Corner

Simple Scalloped Potatoes
by Chef Deedle

Potatoes, potatoes, potatoes, what a great vegetable! There are so many variations for preparation, and so many different recipes to choose from when making a delicious potato dish. This one is on the light side.

1 ½ Tbsp. butter, cut into pieces, plus more for brushing
1 garlic clove
2 lbs. russet potatoes, peeled and sliced 1/8 inch thick
Kosher salt and fresh black pepper, ground – to taste
1 ¼ cups low-sodium chicken broth
½ cup skim milk
¼ tsp freshly grated nutmeg
4 fresh bay leaves
½ to ¾ cup grated gruyere cheese

Position a rack in the upper third of the oven and preheat to 425 degrees. Generously brush a large skillet (12-inch) with butter, then rub with garlic. Heat the skillet over medium-high heat. Add half of the potatoes, sprinkle with ¾ tsp. salt, and pepper to taste, then arrange the remaining potatoes on top. Sprinkle with ¾ tsp. salt, and pepper to taste. Pour the broth and milk over the potatoes, then add the nutmeg and bay leaves; simmer five (5) minutes.

Generously brush a shallow baking dish with butter and slide the potatoes into the dish; arrange with a fork, if desired. (If your skillet is ovenproof, skip this step and bake the potatoes right in the skillet.)

Dot the potatoes with the cut up butter and sprinkle with the gruyere cheese. Bake until golden, about 25 to 30 minutes. Let rest five minutes before serving. Discard the bay leaves.

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