Scalloped Potatoes - Creamed Potatoes
Ingredients
- 1200 g (40 oz) potatoes
- 2 small onions (200 g /7 oz)
- 200 g (7 oz) cheese, grated
- 1/2 nutmeg, grated
- 2 1/2 dl (1 cup) whipping cream
- 1/2 tbsp salt
- 200 g (7 oz) bacon, diced (not for vegetarian :-) )
Directions
Cut the potatoes into very thin slices. A mandolin or food processer is a good idea.
Cut the onions into quarters rings.
Mix all ingredients together in a large bowl. Except for one third of the cheese.
Pour it from the bowl into the baking pan. Pack together as much as possible.
Put the last of the cheese on the top. This improves both the color and the taste.
Bake for about 45-60 minutes in a 200°C (400°F) oven. I use convection.
Notes
I usually don't go by weight when I make this recipe. I just fill a baking pan with just the amount potatoes that can fit.
A rule of thumb is that you cover the baking pan with whole unpeeled potatoes in a single layer, then they will also fit the pan when they are peeled and sliced.
It's obviously a little dependent on the height of your pan. In the picture above my dish a little too low, so it has overflown the edge. There must use trial and error.
A wide shallow dish gives more of the golden cripsy cheese surface that I like.
