Scalloped Potatoes and Onions
Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · Adapted from Armed Forces Recipe Service card Q-053-01 (Scalloped Potatoes and Onions), TM 10-412 (2003), public domain — the variant card was read in full; the base Q-053-00 card's text did not surface in this pass. Scaled from 100 portions to 6 servings; the flour roux is converted to a cornstarch slurry at exactly half the flour amount; the card's reconstituted dry milk is replaced with fresh milk. Judged a different dish from the pool's Creamed Potatoes: this is a sliced, layered bake.
Sliced potatoes parboiled, layered with onion and a white sauce, and baked until browned — a sliced, layered bake, not a creamed potato.
Why this complexity: Potatoes are parboiled before layering; White sauce converted from a flour roux to a cornstarch slurry at half the flour amount; Layered assembly, then a bake.
Ingredients
- 694 g potatoes, peeled and sliced
- 3/4 tsp salt, divided
- 68 g onion, sliced
- 15 g butter (1 tbsp)
- 1 1/2 tbsp cornstarch
- 375 ml milk
- Pinch of ground white pepper
- Cooking spray
Method
- Heat the oven to 165°C (325°F). Parboil the potato slices in water with half the salt for 10 minutes; drain.
- Lightly spray a baking dish. Layer the potatoes and onion slices in it.
- Make the white sauce: whisk the cornstarch into the cold milk until smooth. Melt the butter in a saucepan, add the milk mixture, remaining salt and white pepper, and cook, stirring, until the sauce boils and thickens.
- Pour the sauce evenly over the potatoes and onions.
- Bake about 30 minutes, until the top is browned and the potatoes are tender.
The verdict so far
No testimony yet. This recipe is Awaiting Trial — the empty docket is the invitation. Make it and file the first report.
Testimony
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