This is the way my MOM always made SCALLOPED POTATOES. The measurements are taken from other recipes because she always just winged it, but the method is the same. The key is to heat the milk first!
I can’t believe it! This is my Dad’s Scalloped Potatoes Recipe. He died when I was 11, (I’m 58 now) but one of my fondest memories as a little girl was sitting at our kitchen table together and him teaching me how to make this recipe.
No measurements were used, just peeling and slicing the potatoes and onions and layering in the casserole dish with sprinkled-on flour, small pats of butter, salt, and pepper (on each layer), then pouring milk on top just until it peeked through the potatoes at the top. Sometimes he put pork chops on top before baking. Best scalloped potato recipe ever! (Miss you Dad).
The keywords in the recipe above are “as needed”–and a bit less always worked for my grandmother, my mother, myself and probably my kids who are also great cooks. A roux works for me too, with a portion of it on each layer, and a bit of extra milk overall. The milk provides the browned skin over all the potato slices.
Today, we rarely peel potatoes, and they are most often “organic” so sliced,well-scrubbed, unpeeled but “edited” from zits and eyes, works. To get to au gratin, just cover the dish for the last 20-25 mins. of cooking with your favorite grated cheese mixture. Hey, works for us!
I make scalloped potatoes almost like this every time….however I chop the onions and add some Parmesan – layer like this….potatoes, onions, S&P, sm. chunks of butter, 1.5 Tbsp. flour, 1 Tbsp. Parmesan, then again – finish with Parmesan which will brown up nicely – & milk just to the edge of the top layer.
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- 4 cups thinly sliced potatoes
- 3 tablespoons butter
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