POTATOES for Bob's version of "scalloped potatoes"


This is a lighter version of scalloped potatoes because the potatoes are not cooked in the milk. We use a bechamel sauce at service instead. Our bechamel in this recipe is the gluten free version.  We use new potatoes for our spring menus and russets during the winter.


  • 2 pounds potatoes (russets or new potatoes)

  • EVOO, as needed
  • 1 teaspoon ground coriander
  • 1 teaspoon ground pepper


Place a pot of salted water (3 tablespoons salt to 1 gallon water) onto the stove and bring to boil. Peal potatoes if desired. Cut them into 1/4 inch circles. Work quickly or place into cold water as you work to prevent browning. When done, drop into rapidly boiling water and simmer about 15 minutes or until knife tender. Remove from heat and spread onto cookie sheet; cool them in refrigeraton uncovered. When cooled, arrange shingle-style for reheating in serving size portions (7 pieces per serving) on a cookie sheet that has been drizzled with EVOO; drizzle more oil on top and season with pepper.

Bake potatoes at 400ºF for approximately 20 minutes or until heated through. Remove to plate and ladel with bechamel as desired.  (see recipe below)



  • 1 ounce butter

  • 1/4 onion, minced (or small shallot)
  • 2 cups heavy cream
  • dash nutmeg
  • Salt, pepper to taste


Place butter in saucepan over medium heat; add onion or shallot; carmelize lightly. add cold cream, slowly and stirring to combine. Season and bring back to simmer; continue cooking for approximately 20 minutes or until cream coats back of spoon.

Chef Note: The flavor is simmilar to flour thickened bechamel, but the sauce is thinner. Use as little or as much as you desire. It is a gluten free sauce.


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