What makes good scalloped potatoes

It seemed that keeping the ratio of liquid to fat to thickening was the important factor for success. It was delicious! Oh my goodness. They are fantastic!!! I thought if cheese was added in layers that the dis was called au gratin potatoes.

Growing up, my mother made scalloped potatoes often, and they were layers of thinly sliced potatoes separated by a little flour, salt, and pepper with whole milk poured over the top. They came out of the oven with a perfect golden brown top and a glorious aroma — the German potato dish that 5 hungry kids gobbled up!

Love this recipe! I usually cook for 1 hour and 30 minutes. I think it has to do with living in Florida. Made this last night and it was fabulous! Served with mashed potatoes and salad.

I enjoyed how easy it was to make, and the sauce while admittedly a bit oily, was very tasty! This recipe turned out amazing. Thank you for sharing. I added chives to give it an onion kick.

But overall I love them. I will make this again. This is the first time I have made scallop potatoes with cheese. The only thing I added is onion. This is delicious. I will make it again. By the way, who is Karen? So cheesy and delicious! I received so many compliments. Will definitely make this again! I made an unsweetened coconut milk version to test it out of curiosity.

Did NOT disappoint. Thank you for this recipe. This is just Delicious no matter how you Make it. Just Pure Delicious. Most scalloped potato recipes do not have cheese…. And I love it!

The cheesier the better! This was a great base recipe. Then added a little flour and made a roux. From there added the cheeses, smoked paprika and nutmeg. Then topped the potatoes with cheddar cheese. Absolutely amazing! I'm Christy Denney , and I eat everything. Stir in cheese. Cover pan with lid and set aside. Spread half of the potatoes into an even layer in prepared baking dish be sure each slice is separated.

Pour half the sauce evenly over potatoes. Spread over remaining half of potatoes and finish by covering with remaining half of sauce. Bake in preheated oven until potatoes are tender when pierced with a toothpick, about 55 — 70 minutes. Garnish with parsley if desired and serve warm. Tips for Scalloped Potatoes Use a mandolin to slice the potatoes. Plus that way you can skip the bowl and water trick and another dirty dish.

Create layers. Layering the potatoes and sauce twice will leave the sauce evenly distributed. If you like them extra cheesy feel free to sprinkle some cheese on top too. Broil at the end for some browning. It adds lots of flavor. Can I Make these Ahead of Time? What to Serve with Scalloped Potatoes? Print Pin. A staple side dish recipe that's perfect for weekends and holiday dinners.

Servings: 7. Prep 25 minutes. Cook 1 hour 15 minutes. 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. Most helpful critical review Ron Citlau. Rating: 3 stars. Made it. The onions over powered it and it seemed a little too runny. Otherwise tasted ok. Reviews: Most Helpful. I make a roux using the butter and flour , add it to the warmed milk, and season the cream sauce with the salt and pepper. I layer the potatoes and onions to the nearly the top, slowly add the cream sauce till just even with the top row, and bake for an hour.

Same ingredients, but a with a consistent cream sauce and great taste every time. I make scalloped potatoes almost like this every time I don't bother heating it up either.

Pop in the oven on a baking sheet to catch drips and bake at F for probably 1. Let sit a bit to let liquid absorb into potatoes! You can also add bacon bits for a nice light flavor and to change it up a tad. My hubby hates Parmesan Vera Holman.

The key words in the recipe above is "as needed"--and a bit less always worked for my grandmother, my mother, myself and probably my kids who are also great cooks. A roux works for me too, with a portion of it on each layer, and a bit of extra milk over all. The milk provides the browned skin over all the potato slices. Today, we rarely peel potatoes, and they are most often "organic" so sliced,well-scrubbed, unpeeled but "edited" from zits and eyes, works.

To get to au gratin, just cover the dish for the last mins. Hey, works for us! Debi Carroll. Other recipes call for so much cheese they become au gratin. This to me is a true scallop potato recipe. Very good!