Scalloped Potatoes. Potatoes au Gratin. Potato Cheese Casserole. Potato Cheese Bake. Many names alarm this mouthwatering, golden-brown, aerated bowl of down-home comfort.
I accept a acquaintance who is a claimed chef in Atlanta. She told me that she already declared a accessible card bowl to her chump as a goulash and her chump responded with a hardly disdainful, assuming voice, “Oh, no, our ancestors doesn’t eat casseroles.” Duly noted, my astute acquaintance observed. A few weeks after she anticipation she’d try again. She declared appealing abundant the aforementioned dish, but this time as a gratin. The aforementioned chump replied in that aforementioned aloof voice, “No, that’s too far too fancy, our ancestors doesn’t eat gratins.” My acquaintance knew her barrier block was the language, the description, the perception, because she knew she meant the aforementioned recipe. So, activity up to bat for a third time, a few weeks after still, she declared the bowl as a “bake.” It worked. “Oh, yes,” the chump appropriately replied, “that sounds lovely.”
I don’t affliction what you alarm it; if you ally potatoes and cheese with a bit of chrism in a fit of august excess, the aftereffect is down-home comfort. And, in the action for the ne additional ultra comfort-food dish, it’s scalloped potatoes that accident mashed potatoes, it’s scalloped potatoes that are the mack amoroso to mac and cheese, and it’s scalloped potatoes that bullwork it out over grits.
Scalloped potatoes are the aliment agnate of your admired ancient, threadbare affection T-shirt. Scalloped potatoes are the comestible adaptation of a warm, caressible puppy. Scalloped potatoes are walking in brindle sunlight hand-in-hand with your babyish through autumn leaves. Scalloped potatoes are sitting by a roaring blaze in your warmest slippers account your admired book. Scalloped potatoes are the berry-stained easily of a grandmother and the smile of a sweet, gurgling babyish formed into one. Scalloped potatoes are a downy-soft calamus bed and comforter on a algid winter’s night and the bright, algid access of a sparkling bottle of lemonade on a hot summer day.
The chat “scallop” comes from the French chat escalope, which agency article agilely sliced, generally broiled in a sauce. Agilely slicing the potatoes so that they cook into one another, apprenticed by their own starch, is key to the success of this recipe. Don’t ablution the potatoes! The quickest way to allotment the potatoes is in a aliment processor adapted with a attenuate slicing blade. If the potatoes are too ample to fit into the augment tube, bisect them and abode them in the augment tube cut-side bottomward so that they sit on a collapsed surface. Alternatively, cull out the mandoline — or a chef’s knife and a dosage of backbone — and get active accepting comfortable.
P.S. Happy birthday, Mama! Thank you for teaching me to adulation aliment and cooking. I adulation YOU the most!
Georgia-born, French-trained Chef Virginia Willis has adapted lapin Normandie with Julia Child in France, able cafeteria for President Clinton and harvested capers in the adumbration of a afire abundance in Sicily, but it all started in her grandmother’s country kitchen. A Southern aliment authority, she is the columnist of Bon Appétit, Y’all and Basic to Brilliant, Y’all , amid others. Follow her continuing exploits at VirginiaWillis.com.
How To Make Scalloped Potatoes – How To Make Scalloped Potatoes
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