Friday, December 8, 2017

Scalloped Potato Casserole

Layer upon layer of thinly sliced potatoes and onions smothered in a buttery sauce will emerge from the oven a creamy and delicious delight.

Scalloped Potato Casserole from Deep South Dish

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6 tablespoons unsalted butter, divided
2 pounds potatoes, about 6 medium potatoes for 6 cups sliced
1 medium clove garlic, smashed
2-1/2 cups thinly sliced onion
1/2 tablespoon olive oil
1 (12 ounce) can evaporated milk) (NOT sweetened condensed milk)
1 teaspoon kosher salt, divided
1/8 teaspoon white or black pepper, divided
1/4 teaspoon Creole or Cajun seasoning, or to taste, divided, optional


Preheat oven to 375 degrees F. Lightly smash and peel the garlic; rub all over a 9 x 13 inch baking dish. Butter the dish with 1 tablespoon of the butter and set aside. Peel the potatoes and slice thin, about 1/4 inch. A mandolin works fantastic for this. Hold the potatoes in a bowl of cool water to which 1/2 teaspoon of salt has been added; set aside. When ready to bake the casserole, drain potatoes, transfer to a clean dish towel and pat to dry. Heat the remaining butter with the milk until the butter is melted and the milk hot.

Heat the olive oil over medium heat and saute the onion until cooked, but not browned. Layer 1/2 of the onion in the bottom of the baking dish. Add 1/2 of the potatoes on top of the onion. Split the remaining onion in half and set aside. Combine salt, pepper and Cajun seasoning and season potatoes with half; top with half of the remaining onion, then the remaining potatoes, seasonings and onions.

Pour the hot milk and butter combination evenly over the top of the casserole, cover tightly and bake in the upper third of the oven, at 375 degrees F for 45 minutes, uncover, and return to oven for an additional 15 minutes, or until until milk has been absorbed and potatoes are soft. May pass under the broiler to brown top further. Serves about 4 - make two pans for a larger serving.

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