Scalloped potatoes recipe

Access to this page has been denied because we believe you are using scalloped potatoes recipe tools to browse the website. Take the chill off any blustery day and make something special to accompany meaty entrees. This is the best scalloped potatoes recipe ever, and my family loves when I serve it.

2 cup onion and half of the cheese sauce. Never-Fail Scalloped Potatoes Tips How do you thicken scalloped potatoes? To thicken scalloped potatoes, keep cooking the sauce a minute or so longer than directed before adding the cheese. This will create a rich, extra-thick sauce. You can try out these sauce thickening tips, too!

What goes well with scalloped potatoes? Diabetic Exchanges: 2 starch, 1 fat. The perfect side dish to a main course or a welcome addition to any potluck supper, Scalloped Potatoes is one of those dishes that seems complicated but is deceptively simple. Grease 2-quart casserole with shortening or cooking spray. In 2-quart saucepan, melt 3 tablespoons of the butter over medium heat. Cook onion in butter about 2 minutes, stirring occasionally, until tender. Stir in flour, salt and pepper.

1 hour to 1 hour 10 minutes longer or until potatoes are tender. Don’t forget to prep your pan. Grease or cooking spray it well, as the sauce will brown and stick to the edges of the pan, making clean up a chore. This is basically a classic French potato dish called potatoes Dauphinoise that is baked in an oval gratin dish.

The starch from russet potatoes is a vital part of creating a thick, garlicky cream-based sauce. Using a mandoline slicer makes it fast and easy to get uniform slices of potato. Percent Daily Values are based on a 2,000 calorie diet. What makes this the best out of all the scalloped potatoes recipes out there? I slice them extra thin and toss them in a rich, creamy cheese sauce. Then, to make them the best ever, I sprinkle homemade bread crumbs on top—they get nice and crispy in the oven. Make room for these at all your family get-togethers.

In a Dutch oven, melt butter over medium heat. Add potatoes and toss to coat. Transfer potato mixture to a greased 13×9-in. Let stand 15 minutes before serving. Tear 3-4 slices day-old hearty bread into pieces. Pulse, covered, in a food processor or blender until coarse crumbs form.

Spread in a single layer over a 15x10x1-in. Bake until lightly browned, 15-20 minutes. Remove from pan to cool until ready for use. Freeze option: Continue simmering potatoes in cheese sauce on stovetop an additional 5-10 minutes, stirring frequently.