SOUTHERN SCALLOPED POTATOES
This delicious casserole hasn't been compromised by garlic and some other seasonings to detract from the traditional southern flavor, or gunked up with cheese to turn it into a gratin or doria. We enjoy this authentic southern dish year-round, so good in its creamy simplicity and subtle flavors. My family always expects it for Christmas dinner alongside the ham and cranberry chutney. Be your own judge regarding measurements. I learned from my grandmother and she never measured, so I've learned to guestimate on many of my recipes. NOTE: This dish can easily be frozen after baking, then thawed out and reheated. I do not recommend freezing without baking first, since potatoes will sometimes get mushy if frozen uncooked. I personally do not like a tin baking pan for this particular recipe, especially for freezing, since it can sometimes impart a "tinny" taste. Also, if this recipe is baked in a glass baking dish and then frozen, the glass will shatter if not at room temperature. So, if freezing in a glass baking dish, I recommend baking and freezing in Corning Ware since it will not break.
Provided by Stella Mae
Categories Potato
Time 50m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Boil the potatoes until they're halfway done, then cut into slices about 1/4 inch thick.
- Set aside.
- Slice three onions and sauté in butter until transparent.
- Sprinkle flour into this mixture and continue to sauté until flour begins to darken a little.
- Add milk and continue stirring until the sauce is at the consistency you like.
- It should be medium-thick.
- Add sliced potatoes to the pan and mix very well.
- Add salt and pepper to taste.
- Pour into a greased baking dish and bake casserole at 350 degrees until it turns a bit brown.
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Said rasul
[email protected]I've been making this recipe for years and it never disappoints. It's a family favorite.
Eric Mitchell
[email protected]These scalloped potatoes are the perfect comfort food. They're creamy, cheesy, and oh-so-delicious.
Amanda Swartz
[email protected]I'm a vegetarian so I substituted the ham for mushrooms. The potatoes were still really good.
Kirigoola Benon
[email protected]I made these potatoes for a potluck and they were a big hit. Everyone loved them!
kalkidan zimbelachew
[email protected]The recipe was easy to follow, but the potatoes took longer to cook than the recipe said. They were still delicious though.
John Ibukun
[email protected]These potatoes were a little bland for my taste. I think I'll add some more seasoning next time.
Brooke kariuki
[email protected]I've made scalloped potatoes many times before, but this recipe is the best. The potatoes were cooked perfectly and the sauce was creamy and flavorful.
Badri Thapa
[email protected]I'm not a big fan of scalloped potatoes, but I tried this recipe and was pleasantly surprised. They were really good!
CUTE BHAI
[email protected]The recipe was easy to follow and the potatoes were delicious. I added some chopped ham and peas to the dish and it was a great addition.
Jean emilio Ciceron
[email protected]I followed the recipe exactly and the potatoes turned out perfectly. My husband and kids loved them.
Bawa Hassan
[email protected]These scalloped potatoes were a hit at our family dinner! They were creamy, cheesy, and had a crispy, golden-brown top. I will definitely be making them again.