This one took several tries before it was just right for solar cooking. Most scalloped potato recipes contain too much liquid, and simply cutting back on the liquid doesn't really do the trick. We found that creating a roux on the stove before solar cooking was the answer to great solar oven scalloped potatoes.
1 T butter
1/2 onion, thinly sliced
2 cloves garlic, minced
2 T flour
1 c broth
1/2 cup cream or milk
1 t salt
1/2 t pepper
4 large red or yukon gold potatoes
1 cup cheese (cheddar, gruyere, etc.)
Place your Solavore Sport in the sun to preheat.
Peel and slice potatoes 1/8 inch thick. A mandoline slicer is very helpful for creating slices with even thickness.
Melt butter in a large saute pan over medium-high heat. Add onion, and saute for 4-5 minutes until soft and translucent. Add garlic and saute for an additional 1-2 minutes. Stir in the flour until it is evenly combined and saute for an additional 1-minute. Pour in the stock, and whisk until combined. Add in the milk, salt, pepper, and 1 teaspoon thyme, and whisk until combined. Continue cooking for an additional 1-2 minutes until the sauce comes to a simmer (not a boil) and thickens. Remove from heat and set aside.
In your graniteware pot, spread half of the sliced potatoes in an even layer on the bottom of the pan. Top evenly with half of the cream sauce, the sprinkle evenly with half of the cheese Top evenly with the remaining sliced potatoes, the remaining half of the cream sauce, and the remaining cheese.
Cover the pot and place in the Solavore Sport. Bake for 3-4 hours,or until the potatoes are tender.
Remove and sprinkle with the remaining 1 teaspoon thyme. Serve warm.