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    You are in: Home / Recipes / My Scalloped Potatoes Recipe
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    My Scalloped Potatoes

    My Scalloped Potatoes. Photo by Sage

    1/1 Photo of My Scalloped Potatoes

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    20 mins

    35 mins

    Sage's Note:

    I found this recipe a long time ago and it is so much faster to bake than your regular recipe. Still you get that flavour of the old-fashioned favorite, scalloped potatoes.

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    Units: US | Metric


    1. 1
      PREHEAT oven to 350°F Grease 11 x 7-inch baking dish.
    2. 2
      PLACE potatoes and sliced onion in large saucepan. Cover with water; bring to a boil. Cook over medium-high heat for 3 to 4 minutes; drain. Set in ice cold water to stop the cooking; drain.
    3. 3
      HEAT butter in same saucepan over medium heat. Add onion; cook, stirring occasionally, for 1 to 2 minutes or until onion is tender. Stir in flour, salt and pepper. Gradually stir in evaporated milk and chicken broth.
    4. 4
      Cook, stirring constantly, until mixture comes to a boil. Remove from heat. Arrange potatoes in prepared baking dish; pour milk mixture over potatoes. Sprinkle with cheese.
    5. 5
      BAKE for 50 minutes or until potatoes are tender and cheese is light golden brown.
    6. 6
      NOTE: For a twist on the traditional, spice up your Scalloped Potatoes with these tips. Add chopped ham.Or, add 1 cup (4 ounces) shredded cheddar cheese to the milk mixture after it is removed from the heat and top the dish with additional shredded cheddar cheese in place of Parmesan cheese.
    7. 7
      No fat Carnation milk works.
    8. 8
      Slicing your potatoes in your processor is another time saver.

    Browse Our Top Potato Recipes

    Ratings & Reviews:

    • on April 03, 2011


      Fabulous dish. I followed the original recipe as written & it came out perfectly. I likely the par-boiling idea, it really cuts the oven cooking time & the potatoes melt in your mouth. We don't like real heavy dishes so we enjoyed the milk/broth mixture & used parmesan vs cheddar. The topping got crispy golden brown which only added to the scumptous flavours. Thanks for sharing your recipe.

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    • on July 29, 2010


      Followed the recipe and ended up with a great dish. This will be a recipe I will for sure make again and again. Easy to make.

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    • on June 29, 2010


      We enjoyed this! I used cheddar cheese added to the milk mixture with more on top. I made as written. I think pre-cooking the potato and onion really helped to make this a fast, easy, and tasty dish. Thanks for Sharing. Made for ZWT 6.

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    Read All Reviews (5)


    Nutritional Facts for My Scalloped Potatoes

    Serving Size: 1 (265 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 259.3
    Calories from Fat 82
    Total Fat 9.1 g
    Saturated Fat 5.5 g
    Cholesterol 27.5 mg
    Sodium 541.5 mg
    Total Carbohydrate 36.4 g
    Dietary Fiber 3.9 g
    Sugars 2.1 g
    Protein 8.9 g

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