FutureStarr

Scalloped Potatoes Recipe:

Scalloped Potatoes Recipe:

Scalloped Potatoes Recip

Scalloped Potatoes are an easy classic recipe, perfect for your Easter dinner, Christmas, Thanksgiving or even just for Sunday dinner. (Source: www.spendwithpennies.com Beautiful, perfectly cooked Scalloped Potatoes are a classic that you’ll fall in love with after just one bite! Tender, thinly sliced potatoes are baked in a rich, creamy sauce for a side dish that’s excellent to serve alongside any main course and is a must-make for the holidays. (Source:www.asouthernsoul.com))

The perfect side dish to an elegant or celebratory main course, or the welcome addition to any potluck supper, scalloped potatoes are one of those dishes that seem complicated, but are deceptively simple. You’ll need to put in a bit of “peeler time” to get the spuds ready for the oven, but after that it’s just a long bake and a short standing period to let the sauce thicken. Then, voila! you’re ready to serve.

The humble potato is so versatile and will taste great just about any way.

Can You Freeze Scalloped Potatoes?

These potatoes will keep in the fridge for about 4 days and reheat well in the microwave, oven or in a frying pan! If you want to freeze them longer, yes, scalloped potatoes can be frozen! Scalloped potatoes can be frozen and reheated later. The best way to freeze them is in individual portions for easy reheating in the microwave or in the oven. Larger portions can be frozen too, the best method for reheating large portions is in a low-temperature oven (300-325 F) .

Can I Make This Recipe Ahead of Time?

Absolutely! To make these potatoes ahead of time, follow the directions with one simple change. Bake the potatoes covered for about 50 minutes. Remove the Scalloped Potatoes from the oven and allow to cool completely. Wrap tightly with foil and store in the fridge. To serve, uncover the potatoes and bake in a 350-degree oven for 30 minutes until heated through. (Source: www.asouthernsoul.com)

Ingradients:

Make the cream sauce. Sauté onion and garlic in butter until softened. Then stir in the flour to form a roux and help to thicken the sauce, followed by the stock, milk, salt, pepper and thyme. You want to cook the sauce until it just reaches a simmer. (Don’t let it boil, otherwise it can “break” and become watery once baked.) Then remove it from the heat until you’re ready to put it to use. 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).

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). Read More (Source: www.allrecipes.com)

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. I don't bother heating it up either. Pop in the oven (on a baking sheet to catch drips)and bake at 350F for probably 1.5 to 2 hrs.(poke a fork in to test doneness). Let sit a bit to let liquid absorb into potatoes! Im' 72 & my mom, grandmother always made them this way. You can also add bacon bits for a nice light flavor and to change it up a tad. My hubby hates Parmesan......& so far has never realized it's in there!!

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).

 

Related Articles