Scallopped Potatoes from RAW Potatoes?

[3KillerBs]

I need a recipe for scalloped potatoes or something similar where the potatoes go into the casserole dish RAW.

The Betty Crocker one where you sprinkle flour over them and add milk has never worked for me.

I'm cooking for a crowd tonight -- about a dozen people, the majority of them college-age guys -- and the Buffalo wings will be labor-intensive so while I don't mind making a sauce I just don't want the trouble of cooking the potatoes separately.

[adopt a greyhound]

I have had good luck with this one.

Scalloped Potatoes

[3KillerBs]

Thank you. That looks nice and simple.

As I said, I don't mind making a sauce. Sauce is easy on one, small burner.

Parboiling potatoes needs a big burner, a big pot, draining in the sink, and cooling so I an handle them.

Normally I do it, but today I've got too much else going on.

[3KillerBs]

Thank you again.

I had to do some adapting for 5lbs of potatoes in an 11x14 pan, but it turned out to be the best scalloped potatoes I've ever made. No more parboiling for me, ever.

[adopt a greyhound]

Sure glad you liked it. That's the way I make it for us all the time. I have BBQ' d it also for an added smokey flavor.

[3KillerBs]

Since its annoying to click on a thread and find nothing but spam, I'd like to comment that even doing 5lbs of potatoes I find it handier to use the mandoline rather than the food processor.

I can slice any size potato on the mandoline without having to cut it down to fit the food processor's tube and its much easier to clean.

It does take a little more time, but I find it less frustrating.

If I were shredding cheese for au gratin potatoes, I'd use the food processor. And, as long as I was getting it dirty already I'd probably slice the potatoes there too. But the inability to fit veggies into the food processor without having already cut them up with a knife is the primary reason I don't use the thing as often as I thought I would.