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Issue 584: Creamy Dreamy Brown Butter and White Wine Scalloped Potatoes

Danielle Renov

The Pesach dish my kids wait for all year

Wednesday, March 14, 2018

 Mishpacha-Recipe

Food and prop styling by Renee Muller, Photography by Moishe Wulliger

I only make these one time a year, on Pesach! Once a year, I can allow myself to dress the humble potato with copious amounts of butter, cream, and cheese and accessorize it with just the right amount of white wine to cut through all the decadence. No matter how often my kids beg me to make it during the year, I don’t. Because isn’t it nice to have a potato dish on Pesach that everyone is actually begging for?

Ingredients

Serves 8-10

 
  • 3 lbs (1½ kg) potatoes (about 4–5 large), peeled and sliced into thin rounds
  • 4 Tbsp + ½ tsp butter, divided
  • 1 large onion, halved and thinly sliced
  • 1¼ tsp salt
  • ½ tsp black pepper
  • 1 cup Bartenura Moscato semi-sweet white wine
  • 1 cup heavy cream
  • 1 cup whole milk
  • 1 cup shredded cheese, divided


Preparation

Preheat oven to 350°F (180°C). Butter a 9x13-inch (20x30-cm) baking dish or disposable pan. Heat a medium-sized pot over high heat. Add 4 Tbsp butter, onion, and salt. Stir continuously for 6–8 minutes so that the butter browns instead of burning. The onions will lightly caramelize as the butter browns and becomes foamy. Add the wine and stir. Cook for 2 minutes until the mixture slightly reduces. Add heavy cream and milk. Bring the mixture to a boil and immediately remove from heat.

Layer a third of the potatoes in the bottom of the prepared baking dish. Ladle one cup of the onion-cream mixture over the potatoes. (Use a fork to spread the onions evenly over the potatoes.) Sprinkle 2 Tbsp of shredded cheese on top of the onion-cream mixture. Top with a second layer of potatoes, onion-cream mixture, and 2 more Tbsp of cheese.

Repeat layering and sprinkle the remaining cheese evenly over everything. Cut up the reserved ½ tsp of butter into little pieces and dot over the top of the cheese. Cover pan tightly with foil and place in the oven. Bake covered for 1 hour, then uncover and bake another 20 minutes until golden and bubbly. Remove from oven and allow to cool for 5 minutes before serving.

 

Note: If potatoes aren’t fork tender after 1 hour of cooking,
leave covered and cook another 10–15 minutes before continuing. 
 
 

Tips:

1) Don’t leave out the wine. It’s everything!
2) When you measure out the wine, remember that it’s fizzy,
so after the fizz settles, you may need to add a few more drops.
3) Last but not least, resist the urge to taste a corner piece in the kitchen. One tiny taste will lead to consumption of the entire pan by yourself!

 

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