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Sunday, 20 April 2014

Easy, Quick & the Best Curry Scalloped Potatoes

Recipe Title: Easy, Quick & the Best Curry Scalloped Potatoes 
By: Miriam Borys
Servings: 8
2 onions
6 yukon gold potatoes (medium large size) or use new white potatoes
1 béchamel sauce with curry (see recipe below)
Make béchamel sauce. This sauce can be made a day ahead if necessary but store in fridge until needed.
Peel and slice onions so they are ready to steam with potatoes.
Don’t peel potatoes. Wash under cold water and remove nasty bits.
Cut potatoes into thick slices and steam for 5 minutes with the onions. I did this in two batches as my steamer is small.
Grease a casserole dish first. Add 1/8 cup of butter to the bottom of the casserole dish and allow to melt.
Add cut, steamed potatoes & onions.
Sprinkle with salt and pepper.
Cover with heated up béchamel curry sauce.
Cook in a 350 degree oven (175C) for 50 minutes. Serve hot.
These untraditional scalloped potatoes go very well with ham and steamed green vegetables.

Recipe Title:  Béchamel Sauce - How to make a  basic white sauce. (click here
 to go directly to my YouTube video of this recipe) 

By: Miriam Borys
Yield: 4 cups 
4 tablespoons butter
4 tablespoons flour
5 cups milk
Salt & pepper to taste  (approx.. ½ teaspoon each)
1 tablespoon curry powder
In a pre-heated sauce pan melt better completely.
Add flour to make a roux & cook for 2 minutes to cook the flour.
Add curry, stir in and cook for 1 minutes then add the milk and whisk while milk heats up.
This sauce takes about 10 minutes to come up to the boil.
Reduce the heat and continue to cook while whisking to prevent burning and lumping.    
If a smoother sauce is desired, strain through a wire mess strainer. 

Chef Miriam Borys, B.Ed., MA.
'Cooking Uncovered'

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