Yummy Moist Scallop Potatoes
Gluten Free Scallop Potatoes — Limited Lactose
INGREDIENTS:
Potatoes — 6-8 medium to large —I use Russet Potatoes (or Yukon)
when possible I use fresh local maine potatoes : )
Onions — 1 1/2 -2 cups – depending on how much you like onion (1-2 onions) I use diff kinds when I can
Garlic — 2-3 cloves – depending on how much you like garlic
milk — 1 1/2 cups (I use Lataid with no lactose)
butter — 1 stick
flour— I use gluten free, amount ?is hard to say – you use slowly thicken sauce
Cheese:
Guyer — 1 cup
Cheddar — 1 cup — I use cracker barrel blocks (lactose free)
Did you know cracker barrel blocks are lactose free?
Fresh Herbs
Chives — 1/4 cup (or 2 tablespoons) which ever is easier to measure for you
Italian Flat Leaf Parsley — 1/4 cup (or 2 tablespoons) which ever is easier to measure for you
Thyme — heaping tablespoon
salt/pepper
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1. Gather all ingredients
2. Prepare Ingredients — Slice potatoes, Cut onions, garlic, cheese and herbs
Cut potatoes as thin as possible. I don’t worry too much about it and cut with knife. I like the mediative quiet time of preparing the food listening to nice music. You can use a slicer of some type to get thin and speed up process.
Often I cut everything first just to have all ready.
You can cut somethings while you pre-cook potatoes if your tight on time. For example: Cut cheese and herbs while potatoes cook
Maybe cut all other ingredients while the potatoes cook and cool.
3. Pre-cook Potatoes
Once water is hot with potatoes in the water — maybe 10 mins — time depends on how thick thery are
You want to eliminate the hardenss but not over coook.
Just enough to soften a little – not too mushy
4. Make Sauce
• Making Sauce — Sauté Onions & Garlic
In a skillet/Sauce Pan, I use cast iron melt stick of butter very low heat
(Or start with olive oil and add butter bit later)
add onions 1 1/2 cups (about a medium size onion)
add garlic 2-3 cloves chopped into small pieces depending on how much you like garlic
add salt & pepper
let this cook down very slow low heat to not burn butter – on electric stove I simmer on a temperature of 3/4 for maybe 10 mins
• Making Sauce —Add Milk, Guyere Cheese & Fresh Herbs to Sauce
Add milk – 1 1/2 cups keep heat low to not curdle
Melt in the cup of Gueyer Cheese (Do not add cheddar thats for later step)
Add FRESH herbs — I use all fresh herbs — gives the best taste.
Chives — 1/4 cup (note: maybe keep some chives to decorate top before or after baking)
Italian Flat Leaf Parsley — 1/4 cup
Thyme — heaping tablespoon
• Making Sauce —Thicken with flour
slowly add flour to thicken the sauce a bit – Not too thick but not liquid and runny either
5. Layer Potatoes, Sauce and Cheese
— Put olive oil on baking pan — you can use Butter but it sometimes browns
— Put layer of pre-cooked potatoes in bottom
— Add approximately 1/2 the sauce
— Layer more potatoes
— Add cup of cheddar cheese
more sauce (other half) potatoes on top .. maybe chives
Depending on amount of potatoes you have its just layers. Potatoes, sauce and cheddar, potatoes …..using up your potatoes. Be sure sauce is through out it to top.
6. Bake 375 degrees
— First Bake Covered for 35 mins
— Then bake 30 un covered until top gets a little light brown color to it.
Usually its about an hour. Watch that top doesn’t dry out. I often add butter on top in end of cooking. I also lightly push down to be sure liquid is around top layer. If you ever feel you do not have enough moisture add little milk.
7. Yum time to Eat! : ) Serve Today or tomorrow
Great to prep a day before, it’s even more yummy when it sits and all the flavors blend – Eat that day or prepare a day ahead – I have never not cooked it that day. I would cook at least some day before to let tastes blend then finish cooking or reheat next day. Like many foods often better next day.
If serving next day add moisture when you re-heat
Add a little milk and/or butter so it does not dry out.
If I know I am serving next day I cook less time first day and finish next day.
If serving next day add moisture when you re-heat
Add a little milk and/or butter so it does not dry out.
