Monday, May 17, 2010

You Say Scalloped, I Say Escalloped

Potatoes that is. This is a relatively low-calorie version of the classic lyonnaise potatoes … without the heavy cream and loads of butter. I prefer saying “escalloped potatoes” because it makes it clearer that it does not contain those shellfish.

This recipe is quite simple and delicious: Peel and thinly slice (a Mandolin helps) three or four medium to large Russet potatoes soaking the slices in cold water for about fifteen minutes. In the meantime peel, crosscut and thinly slice a very large onion (or two smaller ones) and saute these slices in some olive oil and a dollop of butter until they are dark brown but not burned. Add a little salt, pepper and dried thyme and mix well. Butter the bottom and sides of an oven-proof dish that fits in your toaster oven.

Now, layer the dried-off potato slices and onion mixture in this dish, lightly salting and peppering the potato slices as you go. Don’t go above four or five layers stopping on the potato layer. Now add enough boxed chicken stock to come up to the top of these layers. May I suggest the new product called “rotisserie chicken stock”. It is darker and more flavorful (or make your own chicken stock from a leftover rotisserie chicken.) Cover the top with grated Gruyere cheese.  (Don’t skimp on the quality or quantity here.)  Place in the toaster oven set on 350 degrees and bake for 45 minutes. At the end, if the top is not bubbly and brown, put the toaster oven on broil for a few minutes until it is.

Enjoy with a baked ham, a meat loaf (with some bottled horseradish), or a roast beef (ditto on the horseradish).

1 comment:

  1. You are quite correct to use "escalloped" rather than the corrupted American term, "scalloped" when referring to this potato dish, which comes from the French, escalope, which means to cut thin.