From the kitchen
Potato Milk Scalloped Potatoes
Thinly sliced potatoes baked in potato milk, which thickens around them in the oven with no roux needed.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Potato Milk Edition
Ingredients
- 3 lbs Russet Potatoes, thinly sliced
- 2 1/2 cups Potato Milk
- 3 cloves Garlic, minced
- 1/4 tsp Ground Nutmeg
- Salt and Pepper, to taste
- 1/2 cup Grated Parmesan
Method
- Preheat oven to 375°F. Warm the potato milk with the garlic and nutmeg for 5 minutes to infuse.
- Layer the sliced potatoes in a baking dish, seasoning each layer.
- Pour the infused potato milk evenly over the potatoes.
- Cover with foil and bake 45 minutes, then uncover, top with Parmesan, and bake 20 to 25 minutes more until golden.
- Let rest 10 minutes before serving; the sauce will have thickened substantially around the potatoes.
Kitchen note
No roux, no cornstarch, potato milk's own starch combines with the starch released from the sliced potatoes themselves during the long bake to thicken this dish entirely on its own.
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