A dish from Laurie Colwin
Thinly sliced potatoes baked in milk and cream with butter and a little onion until tender.
Serves 6
Colwin called scalloped potatoes the most comforting thing she knew how to make, and her version is deliberately plain: potatoes, milk, cream, butter, and time in the oven until the top is browned and the middle is soft.
Produce
Dairy & Eggs
Spices & Seasoning
Peel and slice the potatoes as thinly as you can and layer them in a buttered baking dish with the sliced onion.
Warm the milk and cream together with a grating of nutmeg and a little salt, then pour it over the potatoes.
Dot the top with butter and bake at 350°F for about an hour and a quarter, until the potatoes are tender and the top is browned.
Let the dish stand for ten minutes before serving so it holds together.
Adapted from Home Cooking. View a published recipe at NYT Cooking (opens in a new tab)
A summer supper at East Hampton · East Hampton, New York