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    You are in: Home / Recipes / Scalloped Potatoes (Curdle Free) Recipe
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    Scalloped Potatoes (Curdle Free)

    Average Rating:

    3 Total Reviews

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    • on August 25, 2013

      This is the same recipe/method I've used for over 25 years and I love it. Never curdles. I always bake it 1 hour and 15 minutes, though. I loosely cover the dish with a piece of foil for the first 30, then remove so the top browns. I've tried it with a layer of caramelized onions in the center which is really wonderful, too. I add half of the potato/sauce mixture into the baking dish, sprinkle caramelized onions over top, then layer on the rest of the potato/sauce mixture. Smells as good as it tastes.

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    • on December 29, 2012

      Excellent! I made this recipe as it was written. It was a huge hit. No curdling!

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    • on April 11, 2010

      As advertised, no curdle! These are creamy and very tasty. I made as written, without the added onion, since I was serving with a dish very heavy in onions. I am going to try this again with some fresh chopped chives, also! Mine did take about 20 minutes longer than stated to cook. Made for Spring 2010 PAC.

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    Nutritional Facts for Scalloped Potatoes (Curdle Free)

    Serving Size: 1 (286 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 388.0
     
    Calories from Fat 140
    36%
    Total Fat 15.6 g
    24%
    Saturated Fat 9.7 g
    48%
    Cholesterol 48.5 mg
    16%
    Sodium 1908.7 mg
    79%
    Total Carbohydrate 52.2 g
    17%
    Dietary Fiber 5.1 g
    20%
    Sugars 1.7 g
    7%
    Protein 11.2 g
    22%

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