Cheeseless Scalloped Potatoes
photo by Lorac
- Ready In:
- 1hr 15mins
- Ingredients:
- 4
- Serves:
-
8
ingredients
- 2 lbs russet potatoes
- fresh ground black pepper
- 4 tablespoons butter
- 2 cups beef broth or 2 cups beef consomme
directions
- 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.
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Reviews
-
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.
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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" !
RECIPE SUBMITTED BY
sugarpea
Snohomish, WA
I’m a former interior designer and landscape designer. At the moment I get to enjoy being at home and working only when I want to. I like rollerblading, hiking, backpacking and trips to the ocean. I grew up on a farm in the Midwest and moved to the Northwest when I was thirty, over twenty years ago. I’m afraid they’ll have to bury me here in WA. This is God’s country and I’m never leaving.
I have a smallish collection of cookbooks, preferring to use the library and a copy machine. Among my favorites though, are: Recipes 1-2-3, by Rozanne Gold, a collection of recipes containing no more than 3 ingredients (excepting water, salt and pepper); A Treasury of Great Recipes, by Mary and Vincent Price, recipes collected from friends and chefs of great restaurants around the world; The Mediterranean Diet Cookbook, by Nancy Harmon Jenkins, about a collection of cuisines I’m convinced are the healthiest in the world and The Low-Calorie Gourmet, by Pierre Franey.
Currently my passions are our dogs, the garden, cooking, the natural world and of course, Dh. I can now add Zaar to that list of passions (translate: addiction). We have three dogs, two rescued and one adopted. They are Sugarpea, a Golden Retriever, Chickpea, a Llasa Apso and Sweetpea, a Shih Tzu; small, medium and large. We’re quite a sight out on the trail. One of the things I am most fond of about living here is the ability to vegetable garden year ‘round.