Prep 20 mins
Cook 1 hr
My mother asked me to bring scalloped to Thanksgiving dinner. This is my usual recipe. It's really easy to make. When I first started making it DD asked me to add chopped broccoli to it next time. When she's home I do just that. It adds a nice bit of colour and flavour to this dish. If you use your food processor to slice the potatoes and chop the onions, preparation is a breeze. Found in Anne Lindsay's Lighthearted Everyday Cooking.
- 8 medium potatoes, thinly sliced
- 1 large onion, chopped
- 2 tablespoons all-purpose flour
- salt and pepper, to taste
- 2 cups milk, hot
- 1 cup part-skim cheddar cheese, shredded
- Spray a 13"x9" baking dish with nonstick coating.
- Arrange 1/3 of the potatoes over the bottom of the dish, sprinkle with 1/2 of the onion and top with 1/2 of the flour.
- Repeat the layers then arrange the remaining potatoes over the top.
- Pour the hot milk over everything and sprinkle with the cheese.
- Bake, uncovered, for 1 hour at 350F or until the potatoes are tender.
this is a great way to do Scalloped Potatoes....I omit all the flour and hot milk and just put some Cream of Mushroom soup...it works and is fantastic...especially with ham or peameal (back) bacon, and lots of cheese in the slow cooker....mmmmm think it's Scalloped Potatoes tomorrow - I cook them about 7 hours on low.....soooo good
Five stars for ease in prep. but three for directions. I halved it but still used the full amount of flour The recipe does not say why you divide the cheese just that you sprinkle it on top, so half went between layers. Also, you should never sprinkle the cheese on so early, it should go on at the last few minutes of baking or you will have dried up cheese. Just some tips for new cooks! Made for I RECOMMEND, 2012
I really don't care what you call it, it's still a 'rose'. Let's not get bent out of shape over the name and focus on food. This recipe is easy to prepare, very tasty and well worth an open minded try. My only suggestion is to be careful about putting the cheese on too soon. Too long of a bake can ruin the texture.