The Melaniff Family Cookbook

Scalloped Potatoes

Gratin is a widespread culinary technique in food preparation in which an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg and/or butter. Gratin originated in French cuisine and is usually prepared in a shallow dish of some kind. A gratin is baked or cooked under an overhead grill or broiler to form a golden crust on top and is traditionally served in its baking dish.

Ingredients

1/4 C butter

1/4 C all-purpose flour

2 C milk

1 t salt

1/2 t white pepper

1 (2 oz) jar diced pimiento, drained

4 medium potatoes, peeled and sliced 1/8 inch thick

2 small onions, thinly sliced and separated into rings

2 C (8 oz) shredded cheddar cheese

Procedure

Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring continuously. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt, pepper, and pimiento.

Spoon 1/4 cup white sauce into a greased 12 x 8 x 2 inch baking dish. Top with half each of potatoes, onions, remaining sauce, and cheese. Repeat layers, using remaining potatoes, onions, and sauce. Cover and bake at 350°F for 55 to 60 minutes or until tender. Sprinkle with remaining cheese, and bake an additional 5 minutes.

Scalloped Ham and Potatoes

Sprinkle 1 cup cooked ham over each layer of potatoes (total 2 cups ham)

From The Southern Living Cookbook, 1987, page 487