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.
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
Simple and tasty - for dietary reasons I used spring onion in place of the onion and used a lot more cheese and sprinkled a little smoked paprika before baking, I also scaled back for 4 serves and it baked up beautifully in the hour at 175C non forced fan oven. Thank you Dreamer in Ontario, made for I Recommend tag game and recommended by AZPARZYCH.
I made these to go with baked stuffed pork chops and they were delicious!