Scalloped potatoes (with a French flair)

[Aunt Clara]

This is a recipe adapted from the Pomme de Terre au Gratin and Pomme de Terre Aurore in one of my French cookbooks. I am a bit partial to it.

Ingredients:

2 lb. potatoes, peeled and cut into thin slices
1 cup of cream
4 cups of whole milk
1 clove of garlic, crushed
1 cup of Gouda, grated
1 teaspoon of paprika
1 tablespoon of salt
1 tablespoon of flour
1 teaspoon of nutmeg
1/2 cup of butter


Preparation


Sauté the potatoes in butter. Add clove, salt, nutmeg, paprika, stir to mix well. Add flour and mix well, making sure that it does not burn.

Add milk and cream and mix over low fire until the flour has dissolved. Let the liquids reduce to half keeping the fire low.

Pour into an earthenware baking pan and bake over medium fire until the potatoes are tender. Sprinkle the cheese and turn up the heat until the cheese is bubbly and the top is golden brown.

Serve hot.



License-free photo by iStockphoto.

[calypso]

this sounds great! i'll try it. just one thing....nutmeg is the same as muskat....right?

[Aunt Clara]

I had never heard it referred as muskat, but a quick search yields this: Gewürzkunde: Muskatnuss, Muskatbluete (http://english.gewuerzindustrie.de/gewuerzkunde/Muskatnuss.htm). Apparently it is the same, thanks for that, learn something new every day. :)

[Aunt Ilana]

Muskat, as in nuez moscada!