Scalloped Potatoes

This recipe is basically the same as potatoes béchamel;which if you happen to have the sauce prepared in advance; as is generally the case in (not "Mom and Pop,"Home Cooking" holes in the wall) commercial kitchens, is a lot easier to prepare.
.6 medium-sized potatoes 
4 Tbsps. butter

Salt and pepper    

          Milk

2 Tbsps. flour

Pare raw potatoes and cut them into thin slices using a mandolin or by hand. Place in a casserole (although not nearly as presentable, it is permissible, to use an ordinary ceramic, glass or even stainless steel baking dish; or, as is often done in a commercial kitchen, a steam table insert. Just use foil as a cover during the braising steaming stage, before browning and while raw potatoes do render a slightly tastier, more satisfactory product; they are not compulsory; so like Au Gratin potatoes, this recipe may be used to use up left overs; something that many cooks who prefer you to think they have gone to a great deal of work, don't want you to know) a layer of the potato one inch deep, season with salt and pepper, sprinkle a portion of the flour over each layer, add a part of the butter in bits. Repeat and continue until required amount is used. It is best not to have more than two or three layers because of difficulty in cooking. Add milk until it can be seen between the slices of potato, cover and bake (350-400 F.) until potatoes are tender when pierced with a fork (1-1 ½ hours). Remove the cover during the last fifteen minutes to brown the top. Serve from casserole.

Note: Although not classically correct to do so, it is my personal preference to also include diced onion in this recipe. Added Note; The potatoes used in any Scalloped recipe do not necessarily have to be cubed, diced, sliced, or otherwise shaped; any leftover cooked potatoes will surface. Consequently Scalloped and/or Au Gratin potatoes (which are similar but usually contain cheese or bread crumbs) are a very convenient, and tasty, way for the home cook to use up left over cooked potatoes; in a commercial kitchen such dishes are also very profitable.        ©Al (Alex-Alexander) D Girvan 1994-2013. All rights reserved.

Au Gratin Potatoes

2 cups diced cold cooked potatoes    

1 ½ cups medium Veloute or Béchamel Sauce

            Salt and pepper

1 tsp. minced parsley     

2 to 4 Tbsps. grated cheese

1 cup buttered crumbs

            Combine potatoes, parsley, and sauce. Turn into a greased casserole, sprinkle with cheese, cover with buttered crumbs and bake in a hot oven (400 F.) until crumbs are brown. Serves 6 Added Note; The potatoes used in any Au Gratin recipe do not necessarily have to be cubed, diced, sliced, or otherwise shaped; any leftover cooked potatoes will surface. Consequently Au Gratin and/or Scalloped potatoes (which are similar but do not contain cheese or bread crumbs) are a very convenient, and tasty, way for the home cook to use up left over cooked potatoes; in a commercial kitchen such dishes are also very profitable.