Oven Baked Scalloped Potatoes

Oven Baked Scalloped Potatoes

Ingredients:
Potatoes (generally I prefer red, russett also work well; yukon, purple, white will also be fine) (generally one good size potato per adult)
One good size white onion per 3-4 potatoes
Olive oil
Ingredients for white sauce as below


Ingredients for white sauce

1 cup water
1 cup organic free range chicken stock
1 clove garlic crushed
1 strip of ginger approximately 1” x 2” x ¼”
½ tsp salt
dash of black pepper (1/8 tsp)
1 tbsp white vinegar
2 tsp tapioca flour mixed in 3 tbsp water

In a saucepan mix water, chicken stock, garlic, ginger, salt, pepper, and vinegar. Bring to a low boil then reduce heat and let simmer for about 15 minutes (this lets the ginger and garlic mix well with the other flavors). Then thoroughly stir the tapioca flour and water mixture and teaspoon by teaspoon add it to the simmering sauce, stirring vigorously with each addition to prevent “clumping”. Once the tapioca is added mildly increase the heat and bring the sauce to a low boil stirring frequently. Then reduce heat back to low until ready to serve.

Instructions:
1) Prepare white sauce as above
2) Wash the potatoes and then slice into rounds of approximately a quarter inch thickness (I prefer to leave the skin on, but this also works well with the potatoes peeled).
3) Slice the onion into small to moderate sizes, for texture and appearance I will quarter the onion then cut each quarter into quarter inch slices.
4) heat a good non stick frying pan to medium high heat, add a drizzle of olive oil and then drop a small handfull of potataoe into the pan with some of the onion. Allow onion and potato to brown stirring occasionally. Once browning has occurred transfer to a oven safe casserole dish.
5)add a few teaspoons of white sauce to the potatoes and onions in the casserole dish.
6) heat oven to 350 and place the casserole dish with the potato’s and onions in the oven.
7) heat up frying pan and incrementally brown the remainder of the uncooked potatoes and onions adding them to the casserole dish when they’re ready, add a little more white sauce with each addition of potatoes and onions.
8) allow the casserole dish to cook for at least 45 minutes.
9) remove from oven and serve, but be careful of the very hot casserole dish.

These potatoes are wonderfully moist and flavorful due to the combination of the white sauce and onions. It’s a dish that pairs quite well with any meat.