
On Christmas Eve the choir performs twice, once at the 8:30 p.m. service and then again at the 11:00 service, a full-throttle bells-and-smells Eucharist. In between the two events we entertain ourselves with a potluck dinner.
Since M’hijito and I are entertaining 15 people at my house on Christmas Day and since SDXB will be spending Christmas Eve here, I cast about for something to take to the potluck that wouldn’t require much work. The crockpot is the likeliest candidate for a work-saving tool here, but I’m not fond of recipes that entail dumping canned mushroom soup (icky!) over chicken and cooking it to death. So I think I’m going to adapt and combine a couple of recipes to create a fresh variation on scalloped potatoes for the crockpot.
See the update of this recipe here.
Check this out:
2 pounds potatoes, sliced
1 large yellow onion, julienned
butter
olive oil
about 2 cups flavorful white sauce (see below)
1 cup shredded gruyère cheese
paprika or New Mexico red pepper flakes (mild)
finely chopped parsley
salt and pepper
To julienne the onion, peel it and slice it vertically, then slice again vertically, at a 90-degree angle to the original slices. Skim a frying pan with olive oil. Carmelize the onions by sautéeing them gently until they’re lovely and brown. Season mildly with salt and pepper to taste.
Grease the inside of the crockpot container generously with butter or olive oil.
Layer the sliced potatoes and the carmelized onions into the pot. Spread the white sauce evenly over the top. Dot generously with butter, then add more pepper and, if desired, salt. Cover the pot and cook the potatoes on low for seven or eight hours or on high for three to four hours. About a half-hour before serving, remove the lid and sprinkle with cheese and a little paprika for color. Replace the lid and allow the potatoes to continue cooking until the cheese is melted in. Finally, sprinkle minced fresh parsley over the top.
To make 2 cups white sauce:
See the comments for a discussion of the sauce!
4 tablespoons butter
4 tablespoons white flour
2 cups milk, or combination of milk and good chicken or beef stock
dollop of sherry
nutmeg
salt and pepper
paprika (optional)
Melt the butter in a large saucepan. Add flour and stir well to combine. Cook gently over medium-low heat until the butter and flour foam up. Don’t allow the flour to brown.
Add the stock and stir over medium-high heat until them sauce is hot and thickened. Add nutmeg to taste: 1/8 to 1/4 tsp. Add a couple tablespoons of dry sherry. Add salt and pepper to taste. A little paprika will give the sauce some extra zing.
Mwa ha ha! For the last potluck, someone got to the sign-up sheet before me and claimed the very dish I planned to bring. Last night, though, I managed to grab the sheet first. While this will not be as staggeringly impressive as Cheryl and Doug’s traditional home-smoked salmon, it should at least be reasonably tasty.
Image: Vicente Gil, Adoração dos Magos. Public Domain. Wikipedia Commons.
