On Sunday, December 9, 2018 at 12:31:12 PM UTC-6, Jill McQuown wrote:
>
> I'm thinking of making au gratin (scalloped) potatoes for dinner. I'll
> be using about 6 gold potatoes, sliced then dropped into hot salted
> water to quickly par boil them. Set them aside.
>
> The casserole also bakes faster if the sliced potatoes are already
> slightly cooked. Strain the slices before layering them into the
> buttered baking dish with the other igredients.
>
> My mother always served this as a main dish. She added diced cooked
> ham. I'm thinking of adding sliced browned pieces of andouille sausage.
> The cheese sprinkled among the layers will be shredded Fontina. Pour
> a nice thick white sauce over the top. Bake at 350F for about 40
> minutes until the potatoes are tender, the sauce is bubbly and the top
> is nicely browned.
>
> Jill
>
I've made this in the past and used cubed ham but it was not pre-cooked.
It would go in with the potatoes and cheese and cook as they do but no
white sauce. My lazy way was with a can of cream of mushroom soup and
that same can used to measure out same amount of milk.