Mercantile Churn Dash Block and Scalloped Potatoes

It's a good thing that this week's Mercantile block was an easy one because I sure haven't felt like sewing! 

The weather has been lovely, with temperatures in the low 70s, perfect for dog walking and reading outside on the porch. So that's what I have been doing.

Things are due for change over the next week with more rain predicted. Ok, let's just get it over with and move on to Spring. 

I'd like to talk about scalloped potatoes. Do you make them? Do you find them tricky? Are they done when you take them out of the oven, or is there that awkward thing where everything else is done and you have to put them back in for another 20 minutes? Do you have a favorite recipe?

In the past, I have struggled with scalloped potatoes, mainly with them not being done after an hour or so of cooking. This time I kind of flew by the seat of my pants, combining a couple of recipes I found, and just going my own personal experience. I started with 3 pounds of white thin-skinned potatoes, but ended up using about 2 pounds of them for my husband and me. 

I cut up an onion and two cloves of garlic and sauteed them in butter. I sprinkled over about a quarter cup of flour and let that brown a bit before slowly adding in a mixture of milk and chicken broth (2 cups milk, 1 cup broth). The mixture thickened up nicely and I added about a half cup of grated Parmesan.  So that was my sauce, done. 

I used the Cuisinart to very thinly slice my 2 pounds of potatoes. I layered one-third of the potatoes in an oval casserole dish, and seasoned them with salt and pepper. Topped that layer with a third of my sauce. Repeated this layering three times, ending with the sauce. Baked it for an hour at 350°. The dish turned out just perfect! I attribute the success to the very thin cut of the potato slices. I used the 1 mm disc on the Cuisinart.

Is that how you do your scalloped potatoes? It is such a great side dish and I'd like to make it more often. I guess I have hesitated making it because of past "failures'.  Do you have any tips for making scalloped potatoes?

Comments

[Mary]

Ugh - scalloped potatoes are so tricky! One recipe I used in the past used potatoes that were already cooked, then sliced, and the sauce poured over. But I don't make scalloped potatoes any more because of the carbs and fat. I miss them!

[Kelli]

I'd love a good recipe - had the same trouble you did with them never been done! Thanks for sharing your method 😊

[Lynn C. (NJ)]

For scalloped potatoes I think that it is key to get that sauce down into all the slices of potato. Move the slices around a bit, even lifting them up a little when pouring on the sauce. I like the milk/chicken broth combo sauce too. It's not as thick that way.
Hmm...might have to go get some potatoes for dinner.

[Deb Saint]

Once I made Ina Garten's recipe, "Potato-Fennel Gratin" I have never made them any other way. The fennel takes it to another level. When people have it for the first time they ask what it is that makes them so good. Most of us do not use fennel much, well I don't. Now I want some. Here is a link to the recipe - if I do it right.

https://barefootcontessa.com/recipes/potato-fennel-gratin-updated

[Sandra]

The scalloped potatoes sound so good! I haven’t made them in years, I may have to make them soon! I don’t remember having a problem with them not being cooked through. I think the key is thinly sliced potatoes.
Yum!

[Kerry L]

I love scalloped potatoes so I have to limit myself to holiday occasions! I bake them the day before covered with foil for an hour( no toppings). I bake them the next day with cheese or herbed crumbs for another 40 minutes and they are cooked! I also recently tried the Pioneer Woman’s au gratin potatoes and they were perfect ( but I used my pre bake).
Have a wonderful weekend everyone!

[Diane]

One recipe I’ve used has you slice the potatoes, then boil them for a bit. Then combine everything as usual and bake.

[Betty]

My grandma used lots of cream in her cooking. I slice russet potatoes very thin, cover completely with whipping cream, salt and pepper. Bake at 400 degrees for hour and 20 minutes stirring once or twice. Yes, way too many calories.

[Jan]

Growing up, our grandma made scalloped potatoes quite often. My sister & I just kind of wing it--no real recipe. We start with a layer of sliced potatoes, sprinkle with a flour, pepper & dried minced onions mixture & top with shredded cheddar. Repeat the layers then pour 2 Cups of milk over (I use 2% milk). If you're in a hurry, microwave for 10-15 minutes before putting them in the oven. Bake at 350° for about 1 hour 15 minutes or until the milk is bubbling & the top is golden brown. For extra 'comfort food' flavor add ham chunks to the layers.

[Ina]

I've never made them. I'm sure I've eaten them some time in the past. When I crave potatoes I make oven baked fries. so good and so easy to clean up. I've even made them with sweet potatoes.

[Sally]

I have only ever made scalloped potatoes about twice, and I don't remember having problems. However, I do remember cutting the potatoes very thinly on a mandolin slicer so that was probably why they turned out nicely.

[Sally]

Hmm, I also remember making a "scalloped zuchini" type dish a couple of times. Of course the zuchini slices cook more quickly than potatoes, and they were sliced thinly on a mandolin as well.

[Vickie]

I slice and partially cook the potatoes first, on the stove top, for all casserole type recipes.

I do the same thing for casserole recipes calling for sweet potatoes too.

Vickie

[Julie D]

Love scalloped potatoes. Usually have the for a holiday. Yes, they do take awhile to cook. I always add 20-30 min to the recipe. I do make mine similar to you but use one of the Camlbell’s cream soups with milk added and cheddar cheese. I found the key to successful scalloped potatoes is to butter the dish and thinly sliced potatoes. I have used the food processor but then bought a mandolin. Slices come out whole and make a beautiful presentation.

[Vickie]

What are the finished sizes of the different parts of the churn dash block please?

I have small squares left from another project. I love churn dashes. This might be a good option for me.

Vickie