Ariane’s father, Chef André Daguin, was the first to treat duck breast like a steak, serving it rare in the 1950's at his restaurant in Southwest France. This simple recipe should be a part of every home cook's repertoire.
I have a confession to make: I'm not the biggest potato fan. But this recipe gets me every time. Thin slices of potato smothered in creamy, delicious Gruyère cheese — there's no way that could be bad. Serve this as the perfect fall side dish (my family even gives it a spot on the Thanksgiving menu).
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This is pure comfort food, and so easy to make. You can assemble it on a Sunday night and then bake it on a busy Monday evening for a quick side dish. If you are making the casserole ahead, be sure to rinse the potatoes in cold water to prevent them from turning color. The last time I made these scalloped potatoes we had about a cupful left over. The next day I put it into the blender with some broth and milk and whirled them into a delicious cheesy, smooth potato soup!
Adapted from “The Best Casserole Cookbook Ever” by Beatrice Ojakangas.
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While I love a traditional scalloped potato, I’ve adapted my favorite way to make macaroni and cheese to a delicious, gooey potato dish. This is hearty enough to serve as a Meatless Monday entrée with a side salad.
Scalloped Potatoes microwave45 medium potatoes1/4 cup chopped onions11/2 cups milk1 tablespoon flour1 teaspoon salt1 cup grated cheddar cheesePeel and thinly slice potatoes and arrange in a 3quart glasscasserole. Sprinkle on flour, salt, and ...