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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INGREDIENTS
- 4 cups thinly sliced potatoes
- 3 tablespoons butter
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INGREDIENTS
- 4 cups thinly sliced potatoes
- 3 tablespoons butter
- 3 tablespoons flour
- 1 1⁄2 cups milk
- 1 teaspoon salt
- 1 dash cayenne pepper
- 1 cup grated sharp cheddar cheese
- 1⁄2 cup grated cheese, to sprinkle on top
DIRECTIONS
- In a small sauce pan, melt butter and blend in flour.
- Let sit for a minute.
- Add all of cold milk, stirring with a whisk.
- Season with salt and cayenne.
- Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.
- Reduce heat and stir in cheese.
- Place a half of the sliced potatoes in a lightly greased one quart casserole dish.
- Pour half of cheese sauce over potatoes.
- Repeat with second layer of potatoes and cheese sauce.
- Sprinkle the remaining cheese on top.
- Top with some paprika for color.
- Bake uncovered for about 1 hour at 350°F.
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Source : allrecipes.com
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Scalloped potatoes come together with just a few basic ingredients from the pantry. Once layered, bake this easy potato casserole until tender, golden, and bubbly. Potato perfection!
Via Flickr
Nutritional Information:
Servings
16 servings, 1/2 cup each
Calories 140
% Daily Value*
Total Fat 6g 8%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 20mg 7%
Sodium 180mg 8%
Total Carbohydrates 15g 5%
Dietary Fibers 2g 7%
Sugars 0.9114g 2%
Protein 5g 10%
Vitamin A 2%
Vitamin C 25%
Calcium 10%
Iron 4%
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
From: Foods101withDeronda
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Scalloped potatoes are a classic side dish for any meal, and one of my absolute favorites at any and every holiday. This recipe for healthier, paleo and Whole30 scalloped potatoes is dairy free but doesn’t lack any of the creamy, delicious flavors we know and love. As you’re planning your menu for this upcoming holiday, these should definitely be making an appearance!
Via Flickr
This recipe for scalloped potatoes is beautiful and delicious, but it lacks one teeny thing – all of the dairy. Don’t worry though, it’s still every bit as creamy as your Grandma’s recipe, and I promise it’s a side dish you’ll want to make over and over again.
From: Mobile Home Gourmet