From the kitchen
Camel Milk Scalloped Potatoes
Thinly sliced potatoes baked in a camel milk and garlic cream, layered into a rich gratin.
By Aunesty Janssen · The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes
Ingredients
- 3 lb russet potatoes, peeled and sliced 1/8 inch thick
- 2 cups pasteurized camel milk
- 3 garlic cloves, minced
- 1/4 tsp nutmeg
- 1 tsp fine salt, divided
- 1/4 tsp black pepper
- 1/2 cup grated Parmesan
- 1 tsp butter, for dish
Method
- Heat oven to 375°F and butter a 9-by-13-inch dish. Slice potatoes evenly about 1/8 inch thick.
- Warm milk with garlic, nutmeg and half the salt over low heat 5 minutes without boiling.
- Layer potatoes in the dish, distributing remaining salt and pepper among layers. Pour milk evenly over them.
- Cover tightly with foil and bake 55 to 65 minutes. Test the center with a knife; it should slide through without resistance. If still firm, cover and continue 10 minutes.
- Uncover, scatter Parmesan and bake 15 to 25 minutes until golden and tender throughout.
- Rest 10 minutes before serving.
Cook with confidence
Before you start
Before you start
Even thin slicing determines cooking time. A mandoline can help, using its hand guard. Test actual potato tenderness before uncovering; the calendar alone does not establish doneness.
Serving and keeping
Refrigerate within 2 hours for up to 4 days. Reheat covered to 165°F.
Infuse the Milk
Warm 2 cups camel milk with garlic and 1/4 teaspoon nutmeg for 5 minutes before pouring over the layered potatoes. Infusion distributes garlic more evenly than raw chunks between layers.
Tenderness Determines When to Uncover
Keep foil tightly sealed for the written 55 to 65 minutes, then slide a knife through the center layers. Continue covered if any resist. Only after the potatoes are tender should Parmesan and uncovered browning finish the dish. A mandoline helps, but cannot compensate for a cold or deep center.
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