Think of this as a streamlined and guilt-free version of scalloped potatoes. It's a toss-and-dump dish, in which I toss sliced potatoes with a little melted butter, dump them in a dish, then cover them with milk—healthier than heavy cream—that I've thickened slightly with a bit of flour (the flour keeps the milk from separating). The cheese topping is optional; with or without it, in less than an hour you will be rewarded with lusciously creamy potatoes along with that all-important browned crust.
Editors' Note: Kemp Minifie reimagined the foil tray frozen dinner for Gourmet Live. Her updated menu includes: meatloaf made from grass-fed beef, scalloped potatoes, lemony green veggies, and your new favorite brownies for dessert.
Recipe information
Total Time
55 minutes
Yield
Makes 4 servings
Ingredients
2
2
2
2
4
Special Equipment
Need to make a substitution?
Preparation
Step 1
Heat oven to 375°F with rack in middle. Butter baking dish.
Step 2
Peel and thinly slice potatoes into a large bowl and toss with butter. Spread potatoes in an even layer in the baking dish.
Step 3
Put flour, 1 teaspoon salt, and 1/4 teaspoon pepper in a heavy medium saucepan and slowly whisk in milk until the mixture is smooth.
Step 4
Bring milk mixture just to a boil over medium heat, whisking constantly (it will thicken slightly), and pour it over the potatoes. Cover pan tightly with foil and bake in oven until potatoes are tender, 35 to 40 minutes.
Step 5
Remove foil and sprinkle with cheese, if using. Reset oven to broil and broil potatoes, about 4 to 5 inches from heat, until browned and bubbling, 2 to 3 minutes.