Conference turris::cooks

    I don't use a recipe for scalloped potatoes so bear with me...
    
    Peel & thinly slice potatoes
    Peel & thinly slice onions - separate into rings
    
    Grease casserole dish and layer potatoes & onions and sprinkle
    some flour (lightly - probably not more than 1 teaspoon per layer)
    salt and pepper.  As an option you may want to add some shredded
    cheese with each layer.  Repeat layers ending with potatoes.
    
    Gently pour milk till about 1 inch from top.  Cover and bake at
    350 F until tender and sauce has thickened.  When done uncover and
    broil until top is browned.
    
    Sorry I can't give more specifics since I just "eyeball" the 
    ingredients.  It is really easy and you can basically forget about
    it while you get other things ready.
    
    Hope this is what you were looking for.
    
    Enjoy!
    Evelyn

    Slice potatoes fairly thinly.  Parboil until almost tender.
    If you like, you can add thinly sliced onions, scallions, and whatever
    other seasonings you like.
        
    Prepare medium white sauce (melted butter, to which flour is added
    to make a paste; then add enough milk to create the "thickness"
    you like, plus salt and pepper to taste).
    
    Add potatoes to white sauce, top with grated cheese if you like,
    and pop in a 375o oven for no more than 1/2 hour.
    
    Having said all that, I actually prefer the packets available in
    supermarkets, to which you add just milk and/or water . . . and
    there's a great variety to choose from these days.

    

    Here's another way.
    
    Rich's (Coffee rich)
    1 onion
    Med. Potatoes                                        
    butter
    Spices, pepper,garlic powder,onion powder,celery salt
    Cornstarck      
    
    Cut potatoes and onions into thin slices put in cassarole dish.  
    In bowl mix coffee rich, spices and cornstarch together.  Add
    to potatoes.  Place butter on top.  Bake at 350F. for about
    45 min.
    
      

    Another variation -
    
    Melt a couple tablespoons of butter in a saucepan, stir in a large
    spoonful of flour, cook for a few minutes, add a cup of milk, and
    cook, stirring, until thickened slightly.  You can vary the proportions
    according to how much you want to make.  Then in a greased casserole
    dish, layer some sauce, a single layer of sliced potatoes, sauce,
    etc.  I usually put chopped onions into the white sauce.  I know
    some people who just sprinkle the flour onto the potatoes and pour
    milk over the whole thing instead of ,making the sauce first, but
    I don't really like how it comes out that way.  You can also add
    cheese.  I have heard of adding a can of cream of cheddar cheese
    soup, but haven't done this either.  
    
    Goes great with meatloaf!
    
    TW

    These potatoes are exceptionally rich and garlicky. This recipe
    serves 12, but may be halved easily:
    
    5 pounds white boiling potatoes(12 medium)
    2 large garlic cloves
    5 cups heavy cream
    4 tablespoons softened butter
    Salt and ground black pepper
    
    Preparation: Peel and cut the potatoes into 1/8-inch slices. Peel
    the garlic.
    
    Cooking: Bring cream to a simmer in a large nonaluminum soup kettle.
    add the potatoes and garlic, and simmer until the potatoes are tender,
    10 to 15 minutes.( May remove garlic cloves here if desire.)
    Adjust oven rack to middle position and heat oven to 450*F. Coat
    two 12x9 inch baking dishes with butter. Put half of the simmered
    potato mixture in each dish, season each with 1/2 teaspoon salt
    and 1/4 teaspoon black pepper. Put remaining potato mixture in the
    dishes, and season each again with 1/2 teaspoon salt and 1/4 teaspoon
    black pepper.
    Bake for 15 minutes, then reduce oven temperature to 325*F and bake
    until the top browns slightly and the cream thickens, about 20 minutes.
    Serve potatoes hot.
                                                                   
    

    Here is a recipe for Scalloped Potatoes that a friend gave me - one of
    our favorites:
    
                           SCALLOPED POTATOES
    
    6-8 potatoes - peeled, rinsed and sliced thin
    1 medium onion - sliced thin
    
    2 TBS corn starch
    4 TBS butter          make a roux
    add 2 cups heavy cream
    1 cup evaporated milk
    1 cup regular milk
    1/2 cup grated romano cheese
    1 tsp garlic powder
    2 TBS Hungarian Paprika
    Stir til thick and creamy
    
    In a casserole dish layer the potatoes and onions - pour mixture all
    over - sprinkle with parsley flakes - and bake (uncovered) in a 350 
    degree onion for 45/60 minutes.
    
    I have been known to add chives to the sauce - and instead of onions in
    the summer I use scallions.   Leftovers taste even better.
    
    Marilyn
    

    
    Try adding a small can of chopped green chilies (sp?)  Lately, I've
    been craving that 'mexican' flavor and I've been adding chilies to
    almost everything.
    
    Kristen

    Make the batter with beer, preferably Fosters, not that watery syrup
    the call Bud or similar.
    
    Aussie down under

Hello,

Is this a special type of scalloped potatoes that are served in the land 
donw under!?!?!?!?!?!  I have never heard of batter in this recipe.

    A Recipe for Potato Scallops 
    (Great with a Beer)
    
    1lb potatoes	1 egg
    boiling water	1 tablespoon of oil
    2 cups plain flour	1 to 1 1/4 cups of beer
    1/2 teaspoon salt
    
    Peel potatoes, wash well. Cut into 1/4 in thick slices. Place in
    heatproof basin , cover with boiling water, let stand 1 hour.
    
    Meanwhile make the batter. Sift flour(have another beer) and salt into
    a basin, make a well in the centre, add beateb egg and oil; beat in
    enough beer to make a consisten medium to heavy batter. Beat until
    smooth.
    
    Back to the potatoes, pat dry, coat each slice in batter mix, deep fry
    in very hot oil, a few at a time, until the batter is golden brown, and
    crisp. Drain on some paper, sprinkle with salt(lite salt for those with
    cholestrol), crack another can and eat.
    
    These may not be scalloped potatoes but they are potato scallops.
    
    John
    

to spice up your scalloped potatoes, you might also try:

	add a generous amount of freeze-dried chopped chives - they are
	bright green and they do not have additional moisture (which is
	undesirable in this case).

	add sauted onions for zip - especially nice when used with the
	previously-suggested green chiles

	top with CRUNCH of some kind - seasoned croutons, canned onion
	rings, potato chips crumbs (add any one of these after baking
	the scalloped potatos in order to retain crunch)

	top with grated cheddar cheese

	Add bite-sized chunks of ham.  Or sausage.  Or pepperoni. Or
	little, bit-sized meatballs.

	Add bite-sized pieces of green beans.  Or broccoli.  Or carrots.
	Or add corn kernels.

	or mix several of the ideas and create a really exciting dish.

    Here's an easy recipe for scalloped potatoes:
    
    Slice potatoes and onions thin.  (Proportions are up to you; I
    like a lot of onion.)  Butter a baking dish.  Put in a layer of
    potatoes, then onions, then dot with butter or margarine, sprinkle
    lightly with flour, sprinkle on some chervil, pepper, and a little
    nutmeg. (If you don't have chervil, never mind; tarragon or
    parsley would be fine.)  Repeat the layers until you've used up
    the potatoes and onions.  Pour milk on, to cover.  Bake at 325
    for about an hour (test potatoes with a fork for tenderness),
    most of the time with the dish covered.
    
    Mary Alice