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Full Online Book HomeLearning KitchenVegetables - Scalloped Potatoes By Lauraalice
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Vegetables - Scalloped Potatoes By Lauraalice Post by :imported_n/a Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1715

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Vegetables - Scalloped Potatoes By Lauraalice

6 large Russet potatoes, peeled and thinly sliced
2 cups milk
1 tsp. rosemary
1/2 tsp. cayenne pepper
2 leeks, chopped
1/2 cup grated Cheddar cheese
2 Tbl. butter
1/4 cup bread crumbs
Salt and pepper


Preheat oven to 350 degrees.

Combine milk, rosemary, and cayenne pepper in a large measuring cup.

Layer half of the potato slices in a casserole dish, with the edges overlapping slightly. Pour half of the milk mixture over. Add salt and pepper to taste.

Next, layer the leeks, then the cheese. Dot with butter. Layer the remaining potatoes. Pour the rest of the milk mixture over. Top with bread crumbs and additional dots of butter.

Bake at 350 degrees for 1-1/2 to 2 hours.

Source: Katie Brown
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Serves 4 You will need: a 2-quart baking pan, about 2 inches deep, and about 8” X 14” for 2 pounds of potatoes. The classic pan is oval, but any shape may be used. 2 pounds, Yukon Gold potatoes (about 6 cups sliced), sliced about 1/8-inch thick 1-2 cloves, garlic - peeled and minced salt and fresh pepper a pinch of nutmeg (or a very light grating of fresh nutmeg for each layer) 1 1/2 cups, half and half (or whole milk) about 2 tablespoons, butter - cut into bits Preheat oven to 325 degrees. Lightly butter the baking dish and
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Parmesan cheese, to taste1 cup whipping creamPreheat oven to 350 degrees F.Layer thinly cut, raw potatoes in a greased pan. Make a layer, sprinkle with salt and some Parmesan cheese. Cover with a thin layer of whipping cream trying to cover everything. Repeat until potatoes are used up, finish with cream. Bake uncovered, for about 45 min.
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