Streamlined Scalloped Potatoes
1 T. olive oil
2 cups thinly sliced onions
1 bay leaf
cooking spray
2 lbs. russet potatoes, peeled, very thinly sliced
ground nutmeg
salt and pepper, to taste
1 1/2 cups (approx.) canned chicken broth
Preheat oven to 425°F. Heat oil in large nonstick skillet over medium-low heat. Add onions and bay leaf and sauté until onions are pale golden and very tender, about 15 minutes. Discard bay leaf.
Spray 10-inch-diameter deep-dish pie plate with cooking spray. Layer 1/3 of potatoes evenly in prepared dish. Season with nutmeg, salt and pepper.
Arrange half of onions over the potatoes. Repeat layering with 1/3 of potatoes, nutmeg, salt and pepper, then remaining onions.
Top with remaining potatoes, overlapping slices slightly. Season with salt and pepper.
Pour enough broth over layers just to reach top layer of potatoes. Bake 30 minutes.
Reduce oven temperature to 350°F. Bake until top is golden brown and potatoes are tender, about 25 minutes longer.
Serves 4.
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