Credit: Lori L. Stalteri on flickr / Licensed under Creative Commons Attribution 2.0 Generic
Those of you who follow my cooking antics know I like to avoid the tedious work in a recipe (well, ha . . that applies to just about everything, really).
Although I love potato & leek soup and sweet potato wedges, I don't care for scrubbing, peeling, and slicing potatoes. I just hate to see my man-servant work that hard.
So for a couple of years now, I've put off writing a scalloped potato recipe. It's the whole slicing evenly and layering part that bothers me.
Oh but I do like scalloped potatoes. And when I saw a fabulous new way to make them by Todd Coleman, Saveur magazine's executive food editor, I couldn't wait to share it with you.
With Thanksgiving just around the corner, I thought scalloped potatoes would be a welcome addition to either my stuffed turkey breast or veggie "meatloaf" recipes.
Just so you know, my recipe is gluten-free, but you can simply use the same amount of regular flour in yours and it will be just as fabulous.
How to Make Speedy Scalloped Potatoes
By Saveur magazine
After viewing that video, I immediately checked out Saveur magazine's written recipe. I wanted to make my scalloped potatoes lower in fat and gluten-free, so I just needed to know the amounts of everything.
Well, guess what? There were no set quantities given in the article. And they forgot the little grating of nutmeg.
So, I looked up a recipe on Kraft Canada called Cheesy Scalloped Potatoes & Carrots (I have to get more veggies into my daughter whenever I can and carrots are one of the few that aren't yucky).
Now, as you may have already guessed, I like to spice up bland recipes a little. But feel free to use whatever spices you fancy.
Rose's G-F Cheesy Scalloped Potatoes
Serves: 8 | Prep: 30 mins | Total: about 1 hour
Note: I grate block cheese since prepackaged cheese often contains flour to keep pieces from sticking together.
I combined both recipes and kept the garlic paste and gruyere cheese that Todd Coleman used in his version. Instead of two onions (in the Kraft recipe), I used two small shallots (my daughter seems to like these sweeter onions more). And to make my recipe a little lower in fat, I used unsweetened evaporated milk (which seems to go on sale this time of year) instead of half and half cream.
6 (about 2 lbs) Yukon gold potatoes (peeled and thinly sliced)
4 carrots (cut diagonally into thin pieces)
1 - 2 shallots (thinly sliced)
1 can (12.5 oz / 370 mL) unsweetened evaporated milk
1.5 cups shredded gruyere or cheddar cheese
3 tbsp. salted* butter
1/2 - 1 tbsp. gluten-free flour
1/2 tsp. salt* add more if using unsalted butter
1/4 tsp. freshly ground pepper
1/4 tsp. cayenne pepper
Optional: grated nutmeg
Get your man-servant to wash, peel, and thinly slice potatoes, carrots, and onions or use a mandolin slicer with a 1/8" setting
(which is hard to find. But then again, a man can be too). Get him to shred your cheese if you prefer (or need) to use block cheese.
Ensure your oven racks are set so your scalloped potatoes will bake dead center of your oven and preheat to 375 F (190 C). Get out your large casserole dish (13" x 9" Pyrex is my choice, I like to see those potatoes and carrots bubbling away) and lightly grease your casserole dish.
In a large skillet over med-high heat, melt your butter and add shallots and garlic paste first (stirring constantly), then add the remaining ingredients and mix well. Turn the heat up high and allow the mixture to reach a boil. Keep turning the vegetables over (the starch on the potato surfaces helps to thicken the sauce, so I only needed to use a little bit of flour with this method - probably because of the carrots in mine).
When it reaches a thick gooey mass, scrape it into your prepared casserole dish. Sprinkle a little cheese, salt, pepper, and nutmeg on top, if desired.
Bake for 25 - 35 minutes uncovered. If at anytime the top appears to be browning too fast, put a tented piece of foil over top and reduce heat to 350 F (175 C).
Remove from oven and allow to rest 5 - 10 minutes before serving.
Like to Dress Them Up a Bit?
Try Salsa Scalloped Potatoes
Credit: Vegan Feast Catering on flickr / Licensed under Creative Commons Attribution 2.0 Generic
G-F Salsa Scalloped Potatoes
Serves: 8 | Prep: 40 mins | Total: 1.5 hrs
I found this lovely recipe on flickr posted by Vegan Feast Catering and thought it was brilliant. I'm not a strict vegan (I'm actually pretty easygoing). I just don't like soy Mozzarella or tofu ricotta. Remember to grate your own cheddar cheese to keep this recipe gluten-free.
Also, I cut way back on the cilantro (the original recipe called for 1/2 cup of minced cilantro). I just finely chopped mine and used only about 1/4 cup. I didn't bother with soy creamer but used my handy dandy unsweetened evaporated milk instead.
4 medium russet or Yukon gold potatoes (thinly slicked)
4 oz. shredded cheddar cheese
1 cup shredded carrots
3 green onions OR scallions (diced)
2 cloves garlic (minced)
1/4 cup cilantro (finely chopped)
salt and pepper to taste
1 cup unsweetened evaporated milk
Optional: 1 avocado (sliced)
Wash, peel, and slice your potatoes, shred carrots and cheddar cheese (keep these in separate bowls). In a small bowl, combine ricotta cheese with onions, garlic, cilantro, salt and pepper.
Make sure oven racks will keep casserole dish centered and preheat oven to 400 F (205 C). Lightly grease a casserole dish.
Layer potato slices, shredded carrots, ricotta mixture and cheddar cheese and repeat until everything is used (save out some shredded cheddar cheese for the top).
Pour a cup (or more) of evaporated milk over it - just enough to reach the top layer of the potatoes. Top with salsa and leftover shredded cheddar cheese. Add sliced avocado on top, if desired.
Bake 30 - 40 minutes. If it appears to be browning too fast, use a tented piece of foil to protect the top and reduce heat to 375 F (190 C). Allow to cool 5 - 10 minutes before serving.