There was probably a time in my older children's lives when they thought they might turn into a scalloped potato. Those boxed mixes came in awful handy when faced with feeding three kids and one husband after working an eight hour day.
Time, knowledge, fewer mouths to feed, and more money to spend took me in a different direction. I can't remember the last time I bought boxed scalloped potatoes, or boxed anything else for that matter. Fresh is always best.This recipe, however, does not yeild your ordinary, everyday, garden-variety scalloped potatoes...
You, and your holiday guests, are in for a treat!
What's In It:
3 lbs. russet potatoes, peeled and thinly sliced (A mandoline, if you have one, is best for all slicing in this recipe.)
Salt and pepper to taste
3/4 lb. Gruyere cheese, thinly sliced (Most delis will do this for you at no additional charge.)
2 tbl. Dijon mustard
3/4 lb. onions, thinly sliced (Vidalias if available. If not, Texas Sweets will do. Sweet onions are best here.)
1 c. dry white wine (Rule of thumb: If you wouldn't drink it, don't cook with it.)
1/2 c. dry bread crumbs
1/2 c. finey grated parmesan cheese (Fresh, please. It does matter.)
4 tbl. butter (Yes, butter!)
How To Make It:
Preheat oven to 350 degrees.
Butter 9x13 baking dish.
Layer 1/2 the potatoes in the bottom of the pan. Sprinkle with salt and pepper.
Top with 1/2 the cheese.
Smear, lightly, with mustard.
Top with a thin layer of sliced onions.
Repeat layers, until dish is full. (about 3 layers). Press flat.
Pour wine over layers, and sprinkle with bread crumbs and parmesan cheese.
Dot with butter.
Cover casserole with buttered aluminum foil.
Bake 30 minutes.
Remove foil, and bake for 1 hour, or until potatoes are tender and top is browned.
Serve immediately.
© Copyright 2009-2010 Stacye Carroll All Rights Reserved
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