Saturday, April 2, 2011

Scalloped Potatoes

These were a big hit at a recent community bar-b-q we had here on the compound.  The original recipe came from epicurious.com.  It called for whole milk, which of course for me here, comes in powder form.  And instead of heavy cream I altered the quantities and used homemade yogurt.


Yield: 6 servings
Active time: 30 minutes (HA!  Not in Niger . . . try at least an hour)
Total time: 1 3/4 hours

Ingredients:
3/4 teaspoon grated nutmeg (the fresher the better)
2 teaspoons salt
3/4 teaspoon pepper
3 pounds (~1.5kg) boiling potatoes (about 6 in the US, 12+ in Niger), scrubbed clean
3 tablespoons unsalted butter, cut into small cubes
1/4 cup yogurt
1 cup whole milk

Preparation:
Preheat oven to 350F (180C).  Generously butter a 2 1/2 quart baking dish (not glass).

Thinly slice potatoes.  Layer in baking dish, overlapping slightly and sprinkling each layer with some salt, pepper and nutmeg, and some of the butter.  Add yogurt to milk and pour over potatoes, pressing down gently to submerge potatoes in liquid.

Cover with foil and bake until potatoes are tender, 1 to 1 1/4 hours.

Remove from oven and uncover.  Turn on broiler and 3-5 minutes.

Let stand 10 minutes before serving.

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