Scalloped Potatoes
cooking.nytimes.com
Claimed by Laurie Colwin
Serves 6 · 2 of 6 items checked · 3 aisles
Produce
- Checked by Laurie Colwin
Dairy & Eggs
- Checked by Laurie Colwin
Recipe by Laurie Colwin
Thinly sliced potatoes baked in milk and cream with butter and a little onion until tender.
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.
The dish
2 of 6 items checked
cooking.nytimes.com
Claimed by Laurie Colwin
Serves 6 · 2 of 6 items checked · 3 aisles
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