diff --git a/cook/sides/Scalloped Potatoes.cook b/cook/sides/Scalloped Potatoes.cook new file mode 100644 index 000000000..465a1d8b5 --- /dev/null +++ b/cook/sides/Scalloped Potatoes.cook @@ -0,0 +1,20 @@ +>> source: https://farmersmarketinstitute.org/julia-childs-scalloped-potatoes-baked-in-cream/ +>> serves: 6 +>> image: Scalloped Potatoes.jpg +>> author: Julia Child +>> tags: side, potatoes, cream, french, julia child + +Pour @heavy cream{1.5%cups} and @half-and-half{1.5%cups} into a #saucepan{}. + +Stir in @garlic{1%large clove} (pureed), @salt{0.5%tsp}, @white pepper{1%dash} (several grinds), and the @bay leaf{1}. + +Slice @potatoes{2.25%lbs} (6 to 7 cups) evenly 1/8 inch thick, dropping them as sliced into the cream. When all are in, add more cream if necessary, to cover the potatoes by 0.5 inch. + +Bring to below the simmer and maintain at just below the simmer for ~{1%hour} or more, until the potatoes are perfectly tender. Check frequently to be sure they are not bubbling, since that can cause the cream to curdle; check also that the potatoes are not sticking or scorching in the bottom of the pan. + +When tender, correct seasoning and turn them into a buttered #baking and serving dish{}; spread on @Swiss cheese{3.5%Tbsp} (grated). + +!!! tip + May be prepared to this point several hours in advance. Cover when cool, and refrigerate. + +About ~{20%minutes} before serving, set in the upper middle level of the preheated oven at 425°F and bake until bubbling hot and lightly browned on top: do not overcook or the potatoes will be dry rather than lush and creamy. diff --git a/cook/sides/Scalloped Potatoes.jpg b/cook/sides/Scalloped Potatoes.jpg new file mode 100644 index 000000000..ab0dfd9c8 Binary files /dev/null and b/cook/sides/Scalloped Potatoes.jpg differ diff --git a/dictionary.txt b/dictionary.txt index c9740982d..a269d953a 100644 --- a/dictionary.txt +++ b/dictionary.txt @@ -453,6 +453,8 @@ jewish Jicama Jojo's jose +julia +julia child julia-child julienned kabocha diff --git a/docs/assets/images/scalloped-potatoes.jpg b/docs/assets/images/scalloped-potatoes.jpg new file mode 100644 index 000000000..ab0dfd9c8 Binary files /dev/null and b/docs/assets/images/scalloped-potatoes.jpg differ diff --git a/docs/reference/measuring.md b/docs/reference/measuring.md index c52f502a5..4c52fe3b9 100644 --- a/docs/reference/measuring.md +++ b/docs/reference/measuring.md @@ -247,6 +247,7 @@ $$ | Pineapple (fresh or canned, diced) | 1 cup | 170 | 6 | | Pistachio Nuts (shlled) | 1/2 cup | 60 | 2-1/8 | | Polenta (coarse ground cornmeal) | 1 cup | 163 | 5-3/4 | +| Potatoes (sliced) | 1 cup | 157 | 5.5 | | Pumpkin Purée | 1 cup | 227 | 8 | | Quinoa (whole) | 1 cup | 177 | 6-1/4 | | Quinoa Flour | 1 cup | 110 | 3-7/8 | diff --git a/docs/sides/scalloped-potatoes.md b/docs/sides/scalloped-potatoes.md new file mode 100644 index 000000000..b4ecfef3b --- /dev/null +++ b/docs/sides/scalloped-potatoes.md @@ -0,0 +1,67 @@ +--- +comments: true +tags: + - side + - potatoes + - cream + - french + - julia child +--- +# Scalloped Potatoes + +![Scalloped Potatoes][1]{ loading=lazy } + +| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time | +|:----------------------------------:|:-----------------------: | +| 6 | 1.83 hours | + +## :salt: Ingredients + +- :glass_of_milk: 1.5 cups (340 g) heavy cream +- :glass_of_milk: 1.5 cups (340 g) half-and-half +- :garlic: 1 large clove garlic +- :salt: 0.5 tsp salt +- :salt: 1 dash white pepper +- :fallen_leaf: 1 bay leaf +- :sweet_potato: 2.25 lbs (1020 g) potatoes +- :cheese_wedge: 3.5 Tbsp Swiss cheese + +## :cooking: Cookware + +- 1 saucepan +- 1 baking and serving dish + +## :pencil: Instructions + +### Step 1 + +Pour heavy cream and half-and-half into a saucepan. + +### Step 2 + +Stir in garlic (pureed), salt, white pepper (several grinds), and the bay leaf. + +### Step 3 + +Slice potatoes evenly 1/8 inch thick, dropping them as sliced into the cream. When all are in, add more cream if necessary, to cover the potatoes by 0.5 inch. + +### Step 4 + +Bring to below the simmer and maintain at just below the simmer for 1 hour or more, until the potatoes are perfectly tender. Check frequently to be sure they are not bubbling, since that can cause the cream to curdle; check also that the potatoes are not sticking or scorching in the bottom of the pan. + +### Step 5 + +When tender, correct seasoning and turn them into a buttered baking and serving dish; spread on the grated Swiss cheese. + +!!! tip + May be prepared to this point several hours in advance. Cover when cool, and refrigerate. + +### Step 6 + +About 20 minutes before serving, set in the upper middle level of the preheated oven at 425°F and bake until bubbling hot and lightly browned on top: do not overcook or the potatoes will be dry rather than lush and creamy. + +## :link: Source + +- + +[1]: <../assets/images/scalloped-potatoes.jpg> \ No newline at end of file diff --git a/includes/emoji.yaml b/includes/emoji.yaml index 4c0812dc8..6e6bc33b5 100644 --- a/includes/emoji.yaml +++ b/includes/emoji.yaml @@ -44,6 +44,8 @@ emoji: - cheese - jack - Parmesan + - Swiss cheese + - Swiss - chestnut: - nutmeg - almonds @@ -201,6 +203,7 @@ emoji: - strawberry jelly - sweet_potato: - ginger + - potatoes - takeout_box: - soysauce - tangerine: diff --git a/zensical.toml b/zensical.toml index 76f74fddb..5ab7c93b9 100644 --- a/zensical.toml +++ b/zensical.toml @@ -1089,6 +1089,7 @@ Sides = [ { "Roasted Fennel with Garlic & Thyme" = "sides/roasted-fennel-with-garlic-and-thyme.md" }, { "Rosemary Roasted Cashews" = "sides/rosemary-roasted-cashews.md" }, { "Sautéed Mushrooms" = "sides/sautéed-mushrooms.md" }, + { "Scalloped Potatoes" = "sides/scalloped-potatoes.md" }, { "Scottish Oatcakes" = "sides/scottish-oatcakes.md" }, { "Skillet-Steamed Haricots Verts" = "sides/skillet-steamed-haricots-verts.md" }, { "Spicy Garlic Edamame" = "sides/spicy-garlic-edamame.md" },