Two Special Potato Recipes to Enhance Any Meal

Part Two: the Versatile Potato

As I indicated in Part One of The Versatile Potato article, the potato is one of those vegetables that can be prepared in so many delicious ways, and I had started by giving several recipes for an all-time favorite, the mashed potato. Every once in awhile however, one wants to perhaps "jazz" up this wonderful vegetable and do something a little special as an extra savory treat. I can think of nothing better than using potatoes for two other old-time classics, the baked Scalloped Potatoes, or Potatoes Au Gratin.

As you may be aware, there are several companies that manufacture "boxed" versions of either Scalloped or Au Gratin potatoes where one just usually adds milk. For the busy person who doesn't have the time to make these delightful potato side dishes they can be a great time saver. However, in my mind nothing compares to the taste of the homemade version, and youe just might be doing yourself an injustice if you never tasted honest to goodness "real" Scalloped or Potatoes Au Gratin. Yes, it does take extra time, but you'll be amazed in the difference in taste and texture.

The first step for either Scalloped or Potatoes Au Gratin, is to prepare the basic white sauce. I was absolutely amazed when one time I was telling a friend of mine how to do a certain recipe that included making a white sauce. I continued to tell her of the recipe and when I finished, she asked me, "What is a white sauce?" I wanted to roll my eyes in disbelief, as I just assumed everyone who knew how to cook, knew how to do this most basic of all sauces that can be used in a variety of recipes, from Chicken a La King, or as the base of a cheese sauce, Sauce Morney, and yes, of course, as part of Scalloped or Potatoes Au Gratin recipes.

The Basic White Sauce can be done in three ways, the thin, "medium" or thick versions, depending on the consistency for a particular recipe and the "thickness" of this sauce is determined merely by how much flour is used to thickened the sauce itself. For either Scalloped or Potatoes Au Gratin, I recommend using the "medium" version.

Basic Medium White Sauce: