Gluten Court · glutencourt.com · Recipe version 1 · Awaiting Trial

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.

Category: SidesServes: 6Time: 55 minComplexity: 3/5

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.

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