Beef and Scalloped Potatoes Reviews:
I should have followed my gut on this, but I hate to change a recipe, particularly when I’m the first to review it. I see absolutely no reason to parboil the potatoes in this recipe. If you just slightly overcook the potato slices, you end up with a dish of broken and mashed-up potatoes…yeah, that’s what happened to me. I felt certain I’d like the taste, and I certainly did, but the potato consistency was not “scalloped potatoes.” Have made a good number of scalloped and au gratin potato recipes over the years, and I’ve never pre-cooked the potatoes, particularly sliced potatoes, and I never will again. You won’t be disappointed in the cheese sauce or the taste of this recipe, but I’d recommend you NOT parboil the potatoes, and adjust your cooking time, if necessary (and save yourself a dirty pan to wash).
This will be my go to recipe for scalloped potatoes. I followed the recipe except I didn’t have the mustard so I omitted that. I also didn’t parboil the potatoes like another reviewer suggested. Instead I sliced my potatoes quite thin and baked them longer. Love the flavor of the cheese sauce. It’s just like how my mom made them!
I did read the reviews on this recipe. The only two things I did differently from the recipe were not parboiling the potatoes and no mustard (my husband is not a fan of mustard). I used Yukon Gold potatoes sliced about 1/4 inch and baked for 2 1/2 hours. Sometimes a good recipe just needs to bake to be done to perfection.
Loved it! I followed advise from other reviewers and did not boil potatos before hand. I sliced the potatoes very thin, added a pinch of cayenne pepper to sauce, increased temp to 375 and cooked for 65 minutes. It was delicious! I will definitely be making this again!
Beef and Scalloped Potatoes Ingredients:
8 potatoes, peeled and thinly sliced
1/2 cup butter
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