Scalloped Potatoes - Quick and Easy Recipe
550,859
Published 2023-10-07
Scalloped potatoes
Ingredients:
6 large golden potatoes sliced 1/8 of an inch. Or 12 small/medium potatoes. Should be about 3 pounds
2 medium onions sliced
2 garlic cloves chopped
1/4 cup of butter
1/4 cup all purpose flour
2 tbsp Worcestershire sauce
1 bouillon Cube in 1 cup of water
( microwave ad break up the bouillon cube)
2 cups of milk warmed
1/2 cup shredded cheddar
1/4 tsp salt
1/4 tsp pepper
Recipe:
Slice your potatoes 1/8 of an inch and sprinkle them with a 1/4 teaspoon of salt and 1/4 tsp of pepper set aside. Slice your two medium onions and chop your garlic.
In a skillet on medium heat melt your butter. Once the butter is melted add your onions and garlic sprinkle with salt and pepper then saute for 5 till they become soft.
After the 5 minutes add your quarter cup of flour to your onions and garlic and mix well for about 2 minutes on low heat.
Now raise the heat to medium low and whisk in your cup of broth that you made with the bouillon cube in the water. Mix that up until it's combined and then start adding your two cups of warm milk gradually until it's fully combined. Now add your two tablespoons of Worcestershire sauce blend it well . then add you shredded cheese and cook for 5 minutes continuously mixing. Then set this aside. (Taste it and see if you want to add more salt)
In a 13x9 baking dish, spray it with Pam spray. Start layering your potatoes till the bottom is covered. Then pour about a third of your sauce on the potatoes and then layer the the next set of potatoes on top and pour the rest of the sauce on the potatoes. Sprinkle the top with paprika. Cover with foil place in the oven at 350° for 1 hour. After the hour remove the foil continue cooking at 350° for 45 minutes.
**As soon as you can slip a fork into the potatoes without any resistance they are done.
If your potatoes are just cooked until they're tender, you might not have baked them long enough. I cooked mine covered for an hour. (When I checked the potato's they still were NOT easily pierced. ) Then I cooked them uncovered for about 30 -45 more minutes uncovered so they could brown a little bit and to continue to cook since I knew they were not done. ( Use your judgement when cooking, if you think they're done within the hour. Then remove them from the oven).
Thank you so much for watching what's on my plate enjoy 🤗
**PRODUCT LINK for my flat 8 inch whisk. I have been asked about it many times. So I added a link if you interetsed in it. I am an Amazon Affiliate I earn from qualifying purhases.
Whisk LINK: amzn.to/3VfMeww
All Comments (21)
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Yes me, I rinse all my veg and fruit before eating or cooking👍
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Definetly I wash my potatoes always.
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A mandolin slicer would make super quick work of that prep… Well worth the investment!
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I always wash all my potatoes to get starch off and you can also soak them in cold water for a while and the starch will all come out when you rinse them again
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Looks delicious. I guess I prefer chopped up onions. And yes I would parboil the potatoes to reduce how long they have to be in oven. That's a lot of oven time. I love that large steel pan with handles
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Love the way she says doesn't have to be perfect then she say perfect! And they look perfect!
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When slicing a vegetable that is round like a potato, once I take off a couple of slices, I have a flat side to place flat on the cutting board and then it’s more steady to minimize danger of cutting myself.
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I wash my potatoes after peeling before I slice the starch adds flavor 😋 😊
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You are pleasant to watch😊No drama or acting silly like some of those you tube cooks do. I grew up on scalloped potatoes that my mom made. I don’t think she used cheese though it was a cream sauce of butter and flour. Au Gratin is when it is with cheese. But it doesn’t matter your dish looks yummy😃
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That looks so good and listening to the bubbling even makes it better. Thank you.
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Love onions and potatoes 😊
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I'm Ronelle from South Africa and love the way you way you prep and make your sauce for potatoes 🥔
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Looks delicious 😋 love the bullion idea.
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Watching some of these recipes, is like watching grass grow, when veggies are slooooowly cut up... ooooone.... by.... one.
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Wow it looks delicious 😋 😍
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Does anyone but me wash the potatoes after slicing to get rid of the starch
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Thank you! I've been trying to make this for 60 years! Now, I will most likely succeed in making a decent batch of scalloped potatoes!! You made it look so easy!!
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It is a delicious dish. Very tasty. I've made it several times. It will take way less time to prep it, if you’d use a mandolin to slice potatoes not only faster, but evenly. Also: it is very easy to mix all at once the potatoes with the béchamel sauce in a large bowl and then spread them evenly in the baking dish. Being practical always helps.
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Did a really nice job with us! Of course I’m almost 70 and making scout potatoes since I was a Girl Scout at about nine years old and you had a different version and I’m interested in trying it. Thank you! Happy holidays.❤
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It was scalloped potatoes right up until you added the cheese so we're so lucky that we got two recipes in one.❤❤
