I prefer this recipe without the sweet peppers or dry mustard.
- Carbohydrate 19.1981129146508 g
- Cholesterol 83.1807291666667 mg
- Fat 24.3907993749741 g
- Fiber 2.58255837717474 g
- Protein 3.34160604139378 g
- Saturated Fat 15.1226720833292 g
- Serving Size 1 1 Serving (144g)
- Sodium 65.6238333332805 mg
- Sugar 16.615554537476 g
- Trans Fat 1.38738854165807 g
- Calories 302 calories
Step-by-step
- Preheat oven to 350? F.
- Drop potatoes and salt into boiling water. Parboil for about 8 minutes. Drain well.
- Grease a 10 inch baking dish. Layer potatoes and onions in 3 layers, sprinkling each layer with flour and dotting with butter.
- Heat cream and season with salt, paprika and dry mustard. Pour over potatoes.
- Bake about 35 minutes, testing for doneness with a fork.
Why do thinly sliced potatoes need to boil in salted water before they ever touch the oven? Starch cells in raw tubers resist softening unless exposed to sustained moist heat. Parboiling them for eight minutes initiates gelatinization. This short thermal head start ensures the center of every slice cooks through during the thirty-five minutes in a 350-degree oven without requiring excessive baking time that might scorch the dairy.
Stacking starches requires mechanical intervention to prevent a dense, watery mass. Dusting flour between layers combined with dotted butter creates a rudimentary roux as the baking liquid heats. The flour absorbs moisture and swells, while fat coats the starch molecules to keep them separated. Pouring warm cream infused with salt and paprika over the structured layers accelerates thickening. Cold liquid dropped into a hot dish lowers the baking temperature and causes the dairy proteins to curdle prematurely.
Testing doneness demands physical feedback. Push a fork directly into the center of the baking dish. Resistance indicates uncooked centers, while a smooth glide confirms tender starch matrices. Adjustments for dietary restrictions remain simple. Whole milk functions as a direct one-to-one replacement for heavy cream if lighter fat levels are desired, though the final sauce will yield a thinner consistency.
