Sunday, March 12, 2006

Potatoes En Casserole

3 1/2 pounds potatoes
24 to 30 fluid ounces of liquid (milk, stock or sauce)
2 -3 eggs or egg yolks (optional)
4-5 ounces grated cheese or other topping (optional
sa;t or other seasonings
finishing or garnishing ingredients

Scrub and peel potatoes and remove eyes.

Slice the potatoes thin Bolt dry potatoes. You can hold them in cool water while working with them by make use you dry them.

Heat up the liquid you are using before adding the potatoes. You can par-cook the as I did or use raw.

Using a slotted spoon layer the potatoes in greased pan or with the liquid you are cooking with.

Add your spices such as garlic or salt and pepper.

Pour the hot cooking liquid evenly over the potatoes. Have the cream sauce or custard very hot.

Add topping ingredients at the appropriate time. I let mine cook for a while (about 1/2 hour before adding bread crumb topping.

Bake in a 300-325F oven (150-165C) until potatoes are just tender and top is golden brown. If top begins to brown too fast reduce temperature and sprinkle dish with stock or milk.

Salt and pepper potatoes

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