Recipes

[Hopein24]

I bought a cook book at the local Tractor Supply and it is filled with Amish recipes for soups, breads and casseroles. I got it out the other day and made scalloped potatoes from one of the recipes. They were bland, at best. While I was mixing the ingredients, I noticed the recipe called for "2 to 3 cups of milk"......? I wasn't sure as I am fairly new to cooking, so I put 2 and 1/2 cups of milk in. After baking it, the sauce was a bit runny and clotted, like cottage cheese...? We ate some of it for dinner and pitched the rest. If I make it again sometime, I think I will use a sharper cheese instead of mild shredded cheddar, which is what I had on hand. Has anyone made scalloped potatoes and if so, any thoughts or ideas? The recipe called for the following;

4 tbsp butter

8 to 10 potatoes, peeled, parboiled and sliced

2 to 3 cups of milk

1 med onion, diced

1 cup water

1 cup shredded cheese

salt and pepper

[Venezia]

I've made scalloped potatoes (or au gratin) many times over the years, but I've never used any recipe that calls for water to be added.  I think that's what would make the sauce runny.  The milk should just cover or come level with the top layer of potatoes.

Maybe search out some other recipes online and try a different one.

Some suggest warming the milk before you assemble it all, but I've never done that and never had a problem with it curdling.  (And normally I don't use a recipe; just do it from memory.)

[beach-mom]

@Hopein24 - I'm sorry your recipe didn't turn out the way you hoped! I love to experiment in the kitchen, and it happens to me more than I would like to think!

I do make a lot of scalloped potatoes, usually for holidays. Here is my family's current favorite. It's actually a half recipe You can find the full recipe online.). 

From Ina Garten 

Potato-Fennel Gratin (serves 4)

1 small fennel bulb

½ yellow onion, thinly sliced

1 tablespoon good olive oil

½ tablespoon unsalted butter

1 pound russet potatoes (2 large)

1½ cups plus 1 tablespoon heavy cream

1½ cups grated Gruyère cheese (¼ pound)

Kosher salt and freshly ground black pepper

Preheat the oven to 350 degrees. Butter a 9x9x2-inch baking dish.

Remove the stalks from the fennel and cut the bulbs in half lengthwise. Remove the cores and thinly slice the bulbs crosswise, making approximately 2 cups of sliced fennel. Sauté the fennel and onions in the olive oil and butter on medium-low heat for 10 to 15 minutes, until tender.

Peel the potatoes, then thinly slice them by hand or with a mandoline. Mix the potatoes in a large bowl with 1½ cups of the cream, 1 cup of the Gruyère, ½ teaspoon salt, and ¼ teaspoon pepper. Add the sautéed fennel and onion and mix well.

Pour the potatoes into the baking dish. Press down to smooth the potatoes. Combine the remaining 1 tablespoon of cream and ½ cup of Gruyère and sprinkle on the top. Bake for 1 hour, until the potatoes are very tender and the top is browned and bubbly. Allow to set for 10 minutes and serve hot.

[Tissyanne]

Use heavy cream in place of milk. Much better, and richer, thicker.

[Natureluvr]

The first time I made scalloped potatoes, they were also very bland. Like others mentioned, I found other recipes that called for cream and a couple of different cheeses (one being sharp) and also needed more salt than I originally added. Made a huge difference!

[Group 5 minus 1]

Au gratin is NOT the same as scalloped.

[Alsace Gal]

The recipe I've used for 30 years is identical to the one beach-mom  uses, except I sprinkle freshly grated nutmeg , sometimes between one layer of the mixture and on top.

[PinkyPetunia]

That is a really large recipe.  Easy to make half, though.  

Use milk--whole milk is plenty rich.  Certainly not water.  To eliminate the curdling, stir in some flour to the milk.

[shoptilyadropagain]

I don't have a recipeand tend to just layer most of the ingredients you've mentioned in your Amish receipe.  I would omit the water.   I've never added water and have never even heard of that.  I'd definitely add a lot more cheese to that recipe and probably a little more butter also.

[Still Raining]

My heart stopped when I saw the 1 cup of water.  I have never seem this before.  Could that be the problem?