This recipe was the very first I bear in mind making in Seventh Grade House Economics class at Chenango Valley with Miss D. and it nonetheless is a go-to side-dish.
7TH Grade House-Economics Scalloped Potatoes (prep. Time about 1 hour. Serves 4)
1 massive baking potato, peeled and sliced into about ¼” rounds
½ stick unsalted butter (2 Tb. For the sauce with the remainder reduce into little slice or cubes)
2 Tb. flour
1 small onion, finely diced
1 tsp. salt
1 tsp. cracked black pepper
1/8 tsp. grated nutmeg
2 C. milk
1 Tb. Parsley flakes
Preheat oven to 350 levels. Spray 9X9 baking pan with no-stick spray or butter the pan. In a sauce pan over medium warmth, soften the butter and saute’ the onions till they’re tender. (The unique home-ec. recipe left the onions uncooked, sprinkled between layers of potato and sauce however I don’t just like the crunchy texture of the onions even after the casserole has baked.) Whisk within the flour with a wire whisk and cut back the warmth to medium-low. Proceed to whisk because the flour and butter will ball up then loosen again up because it cooks for about 2 minutes. As soon as the roux returns to extra of a paste type, slowly whisk within the flour. As soon as the sauce is easy, you’ll be able to change to a spoon to ensure not one of the sauce is accumulating within the backside of the can and burning. Grate within the nutmeg and add the salt and pepper, stirring the entire time. You possibly can improve the warmth to medium till the sauce nearly involves a boil because it thickens. As soon as it’s the consistency of a thick cream soup, take away from warmth. Place a layer of sliced potato within the backside of the greased pan. (At this level, within the unique 7th grade House Economics recipe, you’d scattered uncooked, diced onion on high of the potato.) Spoon a number of the sauce over the potatoes to evenly cowl. Crack some extra black pepper over high and scattered a number of the butter chunks excessive. Repeat with one other layer of potato/ béchamel-onion sauce, pepper, butter and remaining potatoes, butter, pepper and sauce. Ensure that the final of the sauce utterly covers the highest layer of potatoes. Sprinkle with parsley flakes for coloration.
Bake for about 40 minutes (uncovered) till effervescent and potatoes are tender when poked with the tip of a pointy knife. Let cool for not less than 10 minutes to arrange earlier than serving as a facet dish.
*This could simply be modified for potatoes au gratin by stirring in 1 C. shredded cheddar or mixture of cheese into the béchamel. If sauce turns into too thick, it may be thinned with extra milk earlier than spooning it over the potato layers. Prime with shredded cheese within the final quarter-hour of baking.
How simple can a recipe be if it was one of many first mastered by a Seventh-grader?