Scalloped Potatoes
Submitted by Jessie on March 9, 2009 – 12:43 am9 Comments
Remember that perfect pairing for Frank’s French Onion Steak?? Scalloped potatoes puts a whole new twist on your average potato dishes. It is loaded with flavor and can be healthy if you use the right ingredients such as skim milk as opposed to cream. Scalloped Potatoes are very easy to make and you can pretty much put whatever ingredients you choose. The ingredients in this recipe were very simple, but delivered a lot of flavor in the end. Can you believe I have never eaten scalloped potatoes before? I thought why not break that streak and make it along side with Frank’s French Onion Steak.
Have you made scalloped potatoes before? What ingredients do you prefer use? Please leave a comment with your favorite toppings!
Scalloped Potatoes
- 5 medium Idaho potatoes , peeled, sliced 1/8-inch thick
- 1 tbsp extra virgin olive oil
- 1 tsp butter
- 1 small onion finely chopped
- 1 tsp fresh garlic minced
- 3 tbsp flour
- 1 tsp pepper
- 1 tsp basil
- 1 tsp parsley
- 1 1/2 cups skim milk
- 1 cup vegetable stock
- 1 tbsp butter
Pre-Heat oven to 350 degrees. Grease bottom and side of the casserole dish.
Pour some extra virgin olive oil and melt one teaspoon of butter in a pan.
Saute onions and garlic in the olive oil-butter mixture for about about five minutes, until tender.
Stir in flour and pepper.
Cook, stirring constantly until smooth and bubbly.
Temporarily turn off the heat. Stir in milk and vegetable stock.
bring to a boil, stirring constantly until a smooth sauce-like consistency forms. Boil and stir about one minute.
Layer the bottom of the casserole dish with 1/3 of the potato slices and drizzle the sauce all over the layer
Then season with basil and parsley and sprinkle with Parmesan Cheese.
Repeat this process until all of the potatoes and sauce are are used up.
Dot the potatoes with a tablespoon of butter. Cover and bake 20 minutes. Uncover and bake between 1 hour to 1 hour 10 minutes or until potatoes are tender and the liquid has been absorbed.
Let stand out for five minutes before serving because it is very hot to handle!
Scalloped potatoes are so delicious! I like making mine with cheese.
Yum! One of my favorites!
+Jessie
Looks yummy!
These scalloped potatoes look so creamy and wonderful! I like the basil and parsley in this recipe.
They look delicious!! Nice and golden brown on top. I like a little bit of bacon in mine.
Gawd, those look incredible! Can’t wait to try this one out
I love scalloped potatoes but I used to make them by layering sliced potatoes, pats of butter, sprinkled flour and seasoning a couple of times; then I’d pour milk over it to about halfway up the layers. Pretty primitive, huh? Making the roux-like sauce is so much better!
Jessie first time for me about scalloped potatoes I’ll try this delicious recipe with a lot of cheese…love the golden color and seem easy!
I’ve an award for you on my blog
All the best,
Gera
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