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Best Scalloped Potatoes Recipe |
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Written by Bradie Sparrow
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These scalloped potatoes are always a hit. We make them whenever we bring food to a party or function. As a rule we will double the recipe to have extra for later in the week.
The recipe listed here will make a single pan of scalloped potatoes. If you would like to double it like I do, simply double your ingredients. - 15 medium potatoes, peeled and sliced into large coins.
- 1 large sliced onion
- 1/3 cup flour
- 1/2 cup cold butter diced into small cubes PLUS butter to grease pan
- loads of salt and pepper (or to taste)
- 1 cup freshly grated parmesan
- approx 1 cup milk
Pre heat oven to 400F. Grease a 10 X 13 casserole dish with butter (or your choice). Layer potatoes to cover entire bottom of pan. Don't worry if they are on top of each other. Evenly sprinkle about 2 tbsp of flour (or more if needed) over entire layer. Sprinkle with salt and pepper and 1/3 cup parmesan. Spread half of onions over layer as well as 1/3 of the cubed butter, spreading evenly over entire casserole. Repeat another layer of potatoes and other ingredients. Finish off with one more layer of potatoes. This time eliminate the flour and onions. Pour milk into casserole in several different areas to ensure even distribution of the liquid. I like to look at casserole from the side and make sure it comes up about half way. Sprinkle top with salt, pepper, and remainder of butter and parmesan. Do NOT cover. Place in oven and bake about 40 minutes. This time will depend on your oven, in our old house, it would be closer to an hour. Use a fork to test for doneness. Potatoes will be soft all the way through the casserole. I will admit this recipe is time consuming. Plan for at least 30 minutes of prep time. This is why I love to double the recipe, it makes me think I am saving time! Enjoy, and please let me know what you think!
Tags: scalloped potatoes milk onion flour salt pepper comfort food |
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Last Updated ( Saturday, 14 June 2008 )
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