My mother in law had surgery today, so I made her supper, and took it to her. An hour or so later, she asked me how to make scalloped potatoes, because she had enjoyed them so much. I’m sure there are many different ways, but this one is very tasty, though not quite as good as the ones my brother makes ( he spends a LOT of time ensuring that the potatoes are sliced super thin…I’m too lazy).
- 3 cups sliced potatoes (I used red)
- 1/2 cup cream
- 1/2 cup milk
- 1/2 onion, finely diced
- 1 tablespoon flour
- 1 cup parmesan cheese, grated
- salt and pepper to taste
Preheat oven to 350F. Combine the milk and cream in a measuring jug or bowl. Mix the flour in, stirring to prevent lumps. Then stir in half the cheese. Pour some of the milk mixture into the bottom of a greased casserole dish, then layer potatoes on top. Sprinkle some of the minced onion, parmesan and salt and pepper on top of the potatoes.. Pour some of the milk mixture on top. Repeat until all ingredients are used up, ending with a sprinkle of parmesan.
Bake for about 45 minutes, until potatoes are tender when tested with a fork.
A bit of fresh chopped parsley and a minced garlic clove are nice additions to scalloped potatoes. I love scalloped potatoes served with ham…they go very well together.
Feedback is always appreciated.