As the Holiday feasting eases back to simpler meals I like to review the supporting items we served that had broad appeal and received enthusiastic praise. The accompaniment that received consistent favorable comment was the potato dish we served at a dinner for 20 people before Christmas.
That was our recipe for Scalloped Potatoes-Patate Al Forna
This recipe has an Italian flare that makes the simple potato into a special accompaniment to your dinner. Give Patate Al Forna a try. Your family and guests will love it.
Scalloped Potatoes Baked in Milk
Ingredients:
2 ½ lb potatoes (Yukon Gold preferred)
4 tbsp unsalted butter
1 cup sour cream blended with 3 tbsp Milk
½ tsp salt
½ cup grated Parmesan cheese
1 cup milk
Preparation
Step 1. Boil potatoes till half cooked. About 20- 30 minutes
Step 2. Drain , cool completely, peel and cut into ¼ inch slices
Step 3. Preheat oven to 400 degrees
Step 4. Butter a baking dish that will hold the potatoes (1 tbsp butter)
Step 5. Spread a layer of potatoes in the dish-dot with butter – some salt-spread some thinned sour cream and then sprinkle a small amount of Parmesan on top
Step 6. Repeat the layering process until all potatoes are used
Step 7. Dot the top with remaining butter and Parmesan Pour milk over the potatoes
Step 8. Cover the dish with foil and bake for 20 minutes on the top rack of the oven
Step 9. Remove foil and continue baking until golden brown on top ( about 5 minutes)
Step 10. Remove from oven and let rest for about 10 minutes before serving.
After thoughts:
Make sure the foil is tightly wrapped. Evenly distribute the butter, salt, Parmesan and sour cream on the layers
I originally got this recipe from The Classic Italian Cookbook by Julia Della Croce. Julia seems to be a popular name among the classy teachers who helped spur our interest in elevating the quality of meals we were serving our guests as well as our daily family fare. Julia Della Croce’s book can be found at Amazon The Classic Italian Cookbook (Classic Cookbooks)
