Scalloped Potatoes Recipe
Use a Scalloped Potatoes Recipe for Holidays and Everyday Pre-prepped or Same Day Meals
Do you have a favorite combination of ingredients toward which you gravitate? Have you tried some of them in a scalloped potato recipe?
A scalloped potato dish is one of those dishes that can be served on ordinary family meal days, whether prepared the same day, or as part of a pre-prepped weekly menu. Extra portions are easy to prepare.
It is also the perfect dish in which you can incorporate more than one of your favorite ingredients for holiday meals or other special celebrations.
You can adapt the flavors of a particular cuisine, or you can improvise using a fusion approach. Regardless of the flavor profile, it is sure to look great at the party buffet table or on your everyday dinner plate.
The roux, which is the flour and fat, plus the liquid and the starch of the potatoes is what provides the thick creamy sauce. It is the perfect base for any flavor combination.
SCALLOPED POTATO RECIPE
INGREDIENTS
Flour – 2 tbsp
Olive oil – 2 tbsp
Milk – 2 cups
4-6 medium thinly sliced Yukon or Russet potatoes, unpeeled
sliced or cubed peppers (or other favorite combination of vegetables)
4 garlic cloves, chopped (or other favorite spice)
1 small shallot, chopped (or other favorite vegetable)
Fresh basil (or other favorite herb or dry spice)
Salt and pepper to taste
Optional last layer: 2 tbsp crumbled bacon, pepper flakes, 2 tbsp butter.
PREPARATION
Preheat oven to 350 degrees F (190 degrees C). Use oil to grease 9×13, oven-safe baking dish. Bake for 1 hour.
- In a saucepan, heat the oil at medium to low heat.
- Add flour, salt, and pepper and frequently stir for 1 minute.
- Add milk and stir frequently. Heat until right before it boils. Do not allow to burn or stick to the pan. Remove from heat and set aside.
- Spread and arrange ingredients on the pan in alternating layers, starting with a layer of potatoes.
- Pour milk to cover the layered ingredients.
- If using the optional last layer, add these to the top.
- Add optional ingredients if using.
- Cover pan with aluminum foil.
- Cook 30 minutes covered.
- Uncover and continue cooking for 30 minutes.
- Check for doneness.
- Serve and Enjoy!!
As suggested above, you can make this recipe your own. Bell peppers, poblano peppers, asparagus, zucchini, and mushrooms, are only some of the vegetable I like to add to my scalloped potatoes.
You can substitute or add vegetables and or other herbs and spices. The added ingredients should add flavor to the dish but not add too much volume.
If the added ingredients add considerable volume, adjust the roux and milk portions of the recipe. Adjusting will ensure that you have enough sauce to cover the solid ingredients.
Check out the articles below for additional interesting potato facts. And here for other side-dish recipes