Serve these scalloped ʻulu with roasts, chicken, steak or just by themselves. They are simmered in a combination of heavy cream and half-and-half. You can also complete the initial cooking in advance and finish it in the oven right before serving.
24 oz. recipe ready ʻulu ( or 5 cups fresh sliced)
1.5 cups heavy cream
1.5 cups half-and-half cream
1 tsp butter
1 large clove of garlic, pressed
Ground white pepper
1 bay leaf
1 cup grated Swiss cheese (or as much as desired)
In a saucepan or cast iron pan, pour heavy cream and half-and-half. Add garlic, 1/2 teaspoon of salt, several grinds of pepper, and a bay leaf. Use a heavy-bottomed stainless or enameled saucepan.
Slice the ʻulu into 1/8 inch even slices and drop them into the cream. Add more cream if necessary to cover the ʻulu slices by 1/2 inch.
Preliminary cooking - Bring the mixture to just below the simmer and maintain it at this temperature until the ʻulu slices become perfectly tender. This takes about 1 hour for fresh ʻulu or 30 minutes for recipe-ready ʻulu. Check frequently to avoid bubbling or curdling of the cream, and ensure that the ʻulu is not sticking or scorching at the bottom of the pan.
When the ʻulu slices become tender, add more salt and pepper to taste. Then transfer the mixture to a buttered baking and serving dish. If using a cast iron pan you do not need to transfer.
Spread grated Swiss cheese on top of the mixture. You can prepare the dish to this point several hours in advance. Cool and cover it in the refrigerator.
Final baking - Preheat your oven to 425F. Before serving, put the baking/serving dish in the upper middle level of the oven and bake it for about 20 minutes until it becomes bubbling hot and lightly browned on top. Be careful not to overcook, as this will make the ʻulu dry instead of creamy.
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