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Tuesday, December 27, 2016

Scalloped Potatoes





We grow a lot of potatoes.

We eat a lot of potatoes.

One of our favorite ways to eat them is scalloped.

The easiest way to make scalloped potatoes is simply to slice your potatoes fairly thin and place in a large casserole dish.  Sprinkle with salt (and pepper if desired), add a splash of milk, cover with aluminum foil and bake in a hot oven (350 to 400 degrees) until potatoes begin to get soft, then cover with grated cheese and finish cooking.  Nothing wrong with this simple version.  In fact, it's quite delicious.  However, if one wants to kick it up a notch, here is a great recipe.

Scalloped Potatoes

2-3 pounds of potatoes, peeled and sliced
4 Tablespoons butter
4 Tablespoons of all purpose flour
3/4 teaspoon salt
1/4 teaspoon black pepper (or more to taste)
2 cups of milk
2 cups grated cheese of your choice (I typically use colby, cheddar, and sometimes mix it with mozzarella)

Grease a large casserole dish and set aside.

In a large saucepan, melt your butter and then stir in flour, salt and pepper.  Pour your milk in all at once and stir until smooth and mixture begins to boil.



 Remove from heat.  Immediately dump grated cheese into your thickened sauce and stir until all the cheese is melted.





Put your peeled and sliced potatoes into the greased casserole dish and then cover with cheese sauce.  (You can layer potatoes and sauce if you like.)  Bake covered in a 350 degree oven for approximately 40 minutes.  Uncover and bake for 15 to 20 minutes more, or until potatoes are tender.

For something just a little bit different, you can cook approximately 3/4 cup of onion in your melted butter and then proceed to make the cheese sauce as directed.  You can also add diced ham for a delicious cheesy, ham and potato casserole.

Or, try this version with cream of mushroom soup.






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