14 November 2008


In today’s edition of Bake-n-Bake, we make scalloped potatoes. Its fall, such as it is in the Bay Area. What better way to bring in the new season than with potatoes, baked while baked. Put the girls down for a nap and start cooking.

Peel and thinly slice about 1.5-2 pounds of potatoes. You want them pretty thin. Think potato chips.
Nice and thin.

In a saucepan bring to low boil milk (1-1.5 cups), heavy cream (1/8 cup) and 3 cloves of pressed garlic (thin slices work fine, too.) Stir in a teaspoon or so of freshly ground pepper and salt to taste. Add a few pinches of ground cinnamon and ground nutmeg. Use about twice as much nutmeg as cinnamon. Boil gently for 5 minutes.

Carefully stir in the potatoes then transfer to a buttered casserole dish. Bake at 375F for 45 minutes or until golden brown. Eat it before the munchies go away.

Scalloped Potatoes

Updated: Edited because I forgot to write about the nutmeg and cinnamon. That's what you get for baking baked. --e

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