How the term “scalloped” came about in cooking is a mystery that has not been clearly explained. Generally, “scalloped” means to be cooked in a sauce of milk and butter and may or may not include bread crumbs, though the term may have its origin in the Old English word “collops”, meaning, in slices, or from the French word “escalope”, meaning, in a shell or covered.
- 3 lbs peeled or unpeeled potatoes, thinly sliced
- 6 ozs Gruyere cheese, grated
- 2 Cs milk
- 3 Tbsps all-purpose flour
- 1 small onion, finely chopped (¼ C)
- 3 cloves garlic, peeled and crushed
- 1 tspn salt
- ¼ tspn black pepper
- one pinch paprika
- 2 sprigs thyme, fresh
- 6 Tbsps butter
Preheat oven to 350°F. Grease 2-quart casserole dish with shortening or cooking spray.
In a 2-quart saucepan, melt 3 tablespoons of the butter over medium heat. Cook onion in butter about 2 minutes, stirring occasionally, until tender. Stir in flour and garlic. Cook, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
Spread potatoes in a casserole dish. Pour sauce over potatoes. Sprinkle a generous amount of the grated Gruyere on top, season with salt and pepper to taste.
Cut remaining 1 tablespoon butter into small pieces; sprinkle over potatoes. Cover the dish with aluminum foil and pop it in the oven.
Bake for 30 minutes. Uncover; bake 1 hour to 1 hour 10 minutes longer or until potatoes are tender.
Sprinkle paprika over the top for presentation and let stand 5 to 10 minutes before serving.
Serving suggestions: Goes well as a side for ham or brisket.