Cider Scalloped Potatoes Recipes

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CIDER POTATOES



Cider Potatoes image

This is a recipe from The Guardian's Weekend magazine. I've not yet made it, but thought it sounded great. I didn't want to keep the whole magazine, so I thought I'd post it here for me to keep the recipe safe and to share with you. As the recipe doesn't give any, the times here are estimated. The cider refered to in this recipe is the alcoholic kind.

Provided by -Sylvie-

Categories     Potato

Time 30m

Yield 6 serving(s)

Number Of Ingredients 4

6 large baking potatoes, peeled and cut into 1 inch thick slices
1 liter sweet apple cider or 1 liter apple juice
50 g butter
salt, to taste

Steps:

  • Using a 2 inch pastry cutter, cut the potato slices into rounds.
  • Place the potato slices into a large pan and cover with the cider.
  • Add the butter and season with salt.
  • Bring to the boil over high heat and cook until the liquid is reduced and starts to become syrupy.
  • The potatoes will start to caramelize.
  • Carefully turn the potatoes, so that they will colour on both sides.
  • If the potatoes are golden but not yet cooked through, add a little water and repeat the steps.

SCALLOPED POTATOES



Scalloped potatoes image

Impress guests with these deliciously creamy scalloped potatoes flavoured with garlic and parmesan. They're a great side dish for many dinners

Provided by Adam Bush

Categories     Side dish

Time 2h10m

Number Of Ingredients 8

50g unsalted butter, plus extra for the dish
1 onion, thinly sliced
2 garlic cloves, chopped
50g plain flour
500ml whole milk
250ml chicken or vegetable stock
1kg Maris Piper potatoes, thinly sliced (use a mandoline for the best results)
75g parmesan, finely grated

Steps:

  • Heat the oven to 180C/160C fan/gas 4 and butter a deep 20 x 30cm baking dish. Melt the butter in a pan over a medium heat and cook the onion and garlic with a pinch of salt for 8-10 mins until the onion has softened slightly. Tip in the flour, stir well, then cook for a few minutes more. Mix the milk and stock together, then gradually pour this in, whisking well between additions until everything is incorporated and you have a smooth sauce. Simmer for a few minutes, then season well.
  • Lay half the sliced potatoes in a single layer in the buttered dish, slightly overlapping them if needed. Pour over half the sauce, then scatter over half the parmesan. Arrange the remaining potatoes on top, then pour over the remaining sauce and scatter with the remaining parmesan. Cover with foil and bake for 1 hr, then remove the foil and bake for another 30 mins until golden on top.

Nutrition Facts : Calories 269 calories, Fat 11 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 0.41 milligram of sodium

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