{"id":1951,"date":"2012-09-20T20:07:11","date_gmt":"2012-09-20T20:07:11","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=1951"},"modified":"2020-02-01T16:00:32","modified_gmt":"2020-02-01T23:00:32","slug":"scalloped-potatoes-for-2","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/scalloped-potatoes-for-2\/","title":{"rendered":"Scalloped Potatoes (for 4)"},"content":{"rendered":"<p>Two types of Potatoes<br \/>\nStarchy: Russetts &#8211; Good for baking, roasting<br \/>\nWaxy: Yukon Gold, New Potatoes and Fingerlings &#8211; Low in starch, creamy texture and hold their shape well<\/p>\n<p><strong>WARNING:&nbsp; You will be boiling your potatoes in buttermilk, NOT water.<br \/>\n<\/strong><\/p>\n<p><strong>INGREDIENTS<\/strong><\/p>\n<ul>\n<li>1 lb Yukon Gold Potatoes &#8211; sliced thin on a mandolin (about 1\/8 inch)<br \/>\n<strong>If cooking later&#8230;<\/strong><br \/>\nPut in large mixing bowl with salted water<br \/>\n&#8211; Refrigerate<br \/>\n&#8211; Drain well and put into buttermilk when ready to cook<br \/>\n<strong>If cooking now&#8230;<\/strong><br \/>\nPut potato slices into 1 C buttermilk &#8211; bring to a boil, and simmer for about 8-10 minutes<br \/>\n&#8211; Put into strainer to drain and cool &#8211; reserve milk<\/li>\n<li>1\/2 C heavy cream<\/li>\n<li>2 TBL butter (pieces)<\/li>\n<li>1\/2 C grated Gruyere cheese<\/li>\n<li>1 TBL thyme<\/li>\n<li>2 cloves of garlic (minced, grated or smashed)<\/li>\n<li>onion to taste (minced or grated)<\/li>\n<li>1 tsp salt<\/li>\n<li>1\/4 tsp pepper<\/li>\n<li>1\/4 tsp paprika<\/li>\n<li>1\/4 tsp (or less) nutmeg<\/li>\n<li>4 tsp flour<\/li>\n<li>1 TBL snipped Parsley (to garnish) or Cilantro or Chives<\/li>\n<\/ul>\n<p><strong>STEP BY STEP<\/strong><\/p>\n<ol>\n<li>Prepare potatoes as indicated above<\/li>\n<li>To remaining hot milk, add heavy cream, butter, and half the Gruyere &#8211; mix to combine<\/li>\n<li>Bring mixture back to a simmer, stirring until sauce is smooth and thick<\/li>\n<li>Remove from heat<\/li>\n<li>Stir remaining ingredients (except potatoes and Gruyere) into the reserved buttermilk<\/li>\n<li>Coat bottom of baking casserole dish with butter<\/li>\n<li>Add a thin coating of sauce<\/li>\n<li>Add sliced potatoes and layer with other ingredients:<br \/>\n&#8211; Layer potatoes, sauce, potatoes, sauce, etc<br \/>\n&#8211; Finish with sauce on top<br \/>\n&#8211; Pour remainder of sauce gently over the potatoes<\/li>\n<li>Cover (with lid or foil) and bake at 350\u00b0 for 35-40 minutes<\/li>\n<li>Uncover and top w\/ more cheese then cook uncovered 20 min<br \/>\nIf it starts to burn, take it out<\/li>\n<li>Let cool at least 10 minutes before plating<\/li>\n<\/ol>\n<ul>\n<li>8:30 &#8211; Boil potatoes &#8211; set aside to cool<\/li>\n<li>10:30 &#8211; Boil buttermilk, add Steps 2 and 3<\/li>\n<li>Continue Steps 5, 6, 7, 8<\/li>\n<li>Cover pan with foil<\/li>\n<li>10:50 &#8211; Bake 350\u00ba for 35-40 minutes<\/li>\n<li>Uncover and Top with cheese<\/li>\n<li>11:30 Cook 15-20 minutes<\/li>\n<li>Cool 10 minutes before serving<\/li>\n<li>12:00 serve<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Two types of Potatoes Starchy: Russetts &#8211; Good for baking, roasting Waxy: Yukon Gold, New Potatoes and Fingerlings &#8211; Low in starch, creamy texture and hold their shape well WARNING:&nbsp; You will be boiling your potatoes in buttermilk, NOT water. INGREDIENTS 1 lb Yukon Gold Potatoes &#8211; sliced thin on a mandolin (about 1\/8 inch) &hellip; <a href=\"https:\/\/www.grandpacooks.com\/recipes\/scalloped-potatoes-for-2\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Scalloped Potatoes (for 4)&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[180,145],"tags":[],"class_list":["post-1951","post","type-post","status-publish","format-standard","hentry","category-book-appetizers","category-bread-starch"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/1951","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=1951"}],"version-history":[{"count":11,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/1951\/revisions"}],"predecessor-version":[{"id":18973,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/1951\/revisions\/18973"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=1951"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=1951"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=1951"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}