These Scalloped Potatoes & Kumara are not
for the dieting set. They are
unashamedly rich and creamy.
To make
them I layered up slices of potato and kumara (NZ sweet potato) in a baking
dish. I seasoned each layer with salt
and pepper and sprinkled some finely
minced onion and garlic on as well.
Finally I
poured some homemade chicken stock over it and some cream.
Having
already gone for it with cream I also put some knobs of butter on top.
Love me some scalloped potatoes. But it's definitely a rare treat :)
ReplyDeleteOk I have a question for you -
ReplyDeleteMy husband LOVES scalloped potatoes and I have made them for years. BUT...
Everytime I make them I get potatoes and curds! Do you know what I mean? I have tried several different ways - I have tried putting flour with my milk and making it thicker, I have tried using cooked potatoes, I just don't know what to do?
"I think the issue will be if you are cooking them on too high a heat or with something acidic in with the milk or cream."
DeleteWell I did think of that - I started out baking them at 350, but now have switched to 325. Should I go lower? What temp do you use?
Love to try this,thanks so much for sharing
ReplyDeleteThat looks delicious. I've never heard of kumara - but I expect could use the sweet potatoes we have in the UK?
ReplyDeleteLove your combination of potatoes, and sweet potatoes.
ReplyDeleteCarole, I always enjoy rich and creamy dishes. I wish I didn't...but I do!
ReplyDeleteI like the combination of sweet potato and potatoes you have here.
Thank you for sharing!
I would love to get my hands on a kumara. I'm fasinated by some of the local vegetables. I bet I could find them in NYC, but not out where I live in New York State.
ReplyDelete