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Scalloped Potatoes

There are little tricks that I have discovered to making Scalloped Potatoes. I think they have gone out of favor because, if you do not follow these simple guidelines, they just do not come out the way we expect. If done correctly, they are a wonderful side dish. This is what I do:


-Peel 8-10 medium-sized potatoes.

- Generously butter the bottom and sides of a metal baking dish (both of these things are important--the butter and the metal pan!)

-Slice the potatoes as thinly as you can and layer them into the pan, stacking them up. You need 1-2 inches of potato slices. Liberally sprinkle with salt and pepper.

-In a frying pan, melt at least half a cube of butter. Thinly slice an onion and saute the slices in the butter until translucent. Then arrange the slices on top of the potatoes.

-Grate 2 cups of any combination of cheese and sprinkle over the onion.

-Pour milk (and a little cream if you like) over

the potatoes, until you can see it on the side

of the pan--but do not cover the potatoes.

-Cover with foil and bake at 275 for an hour

and a half. Then remove the foil, turn up the

oven to 350 and bake for about 30 minutes

more.

These are my daughter's favorite potatoes!

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