Braden Family Cookbook
POTATOES (under construction) Braden classic
is one of the greatest entrees…the first time it is served.
After that, one has to contend with that great aftermath of a major
meal…..leftovers. The Braden’s
like scalloped potatoes cooked as follows…
makes a lot of scalloped potatoes...probably 8 – 10 servings.
I do it in two, 2 liter shallow Pyrex dish......be sure to oil the dish (s) before
adding the ingredients.
oven to 400 degrees
1 cup shredded gruyere cheese (optional, but highly recommended)
oil the dishes you will be cooking the scalloped potatoes in.
heat the milk in a pot large enough to hold the
milk and the potatoes (about 2 gallon size). Make
a roux with the butter and flour. Make
a cream sauce with the warmed milk and cream mixture and the roux.
It has to come to a boil to thicken completely.
Add the salt and pepper. Mixture should seem to be highly seasoned at this
Be careful to not burn the mixture….stir constantly.
Add the potatoes and cook gently for 8 - 10 minutes. Add ham and onions
and cook for an additional 2 minutes.
Pour mixture into greased pans. Smooth surfaces with spatula. Top w/ 1 cup shredded gruyere Gruyere cheese if desired.
Bake, uncovered, in oven 30 minutes. If extra browning desired, leave longer or broil. If using the cheese, add it during the last 10 minutes of the 30 first minutes. How's that for an interesting instruction.