Prep 15 mins
Cook 1 hr
My idea of perfect scalloped potatoes. The more flavor the beef stock has, the better the final dish will be. If this isn't rich enough for you double the amount of butter. It will add smoothness as well. There is no salt called for so if your stock is saltless, add a sprinkling to each layer.
- 2 lbs russet potatoes
- fresh ground black pepper
- 4 tablespoons butter
- 2 cups beef broth or 2 cups beef consomme
- Grease a 2 quart casserole.
- Peel and slice potatoes thinly; layer them in casserole; sprinkle each with layer with pepper and dot with butter; repeat until casserole is filled.
- Arrange the top layer of potato slices in a circular or rectangular pattern, depending on shape of dish.
- Pour stock in until it reaches just under top layer; dot the top liberally with butter.
- Bake at 350° for 60 minutes; top of casserole will be crusty.
- If desired, minced garlic and finely chopped onion can be added to the layers.
This sounded promising, and we didn't have any leftovers with this dish but didn't find it to be very exciting. I had hoped more of the broth would cook off but after an hour the taters were still swimming, so I let them cook another 10 minutes, but still there was liquid to drain.
This potato dish was very tasty, the beef broth gives the potaoes a wonderful flavour and its a nice change from the usual cheesy dish I make. I had to drain off some liquid before it finished cooking as it was just a little too liquidy, but in no way did that deter from the flavour, thanks for sharing.
Excellent! It's amazing how something so simple can be so delicious. I choose this dish to accompany a very rich entree. I made 1/2 the recipe as directed adding only white pepper and letting it sit 10 minutes before serving. The butter transforms canned beef broth into a fresh tasting beefy au jus. The 2 of us devoured what was supposed to be 4 servings. This goes into my book of "special tricks" !