Lets Talk About Scalloped Potatoes

Updated on January 17, 2013
S.S. asks from Golconda, IL
7 answers

When I was a kid my mom used to make scalloped potatoes. She has not made them for years and has forgotten the recipe. I am looking for a good scalloped potatoes recipe. I don't want augratin. No cheese. Just some good creamy sliced scalloped potatoes. Anyone out there have a good recipe they could share? I have a lb of ham left over from dinner over the weekend and want to use it up making some scalloped potatoes and ham. thanks

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So What Happened?

They are in the oven. Smell really good. Have been in for about 45 minutes. potatoes are doing pretty good but I might have needed a touch more flour as the liquid is still pretty runny. But they are going to taste great with the ham. thanks for the help ladies.

More Answers

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J.G.

answers from Chicago on

Yep, I have a killer recipe.

Here goes:

Serves 6

2 1/4 lb potatoes
3 2/3 cup Milk
1 bay leaf
1-2 Tbsp butter, softened
2 or 3 garlic cloves, very finely chopped
3-4 tbsp creme fraiche or heavy cream (optional)
salt and black pepper

Preheat oven to 350. Cut potatoes into fairly thin slices.

2. put potatoes in large saucpan and pour over the milk, adding more to cover if needed. Add salt and pepper,nutmeg and bay leaf. Bring slowly to a boil over medium heat and simmer for about 15 minutes until the potatoes just start to soften, but are not completely cooked, and the milk has thickened.

3. generously butter a 14 inch gratin dish or an 8 cup shallow baking dish and sprinkle garlic over the base.

4. using a slotted spoon, transfer the potatoes to the gratin dish. Taste the milk and adjust seasoning, then pour over enough of hte milk to come just to the surface of the potatoes, but not cover them.Spoon a thin layer of cream over hte top if you wish. Or add more milk to cover.

5. Bake for about an hour until the milk is absorbed and top is deep golden brown.

5 moms found this helpful
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S.H.

answers from St. Louis on

I don't do scalloped....instead I use sliced potatoes & onions, olive oil, garlic (or garlic powder), S&P. Use enough olive oil to coat the taters & onions, & pour into baking dish. You can either bake at 350 for an hour (covered) or in the microwave. I've also cooked this dish on the grill in foil pouches (when camping). Sometimes I add broc, ham, jalapenos.... just depends on my mood.

I know this isn't scalloped....but it's danged good!

2 moms found this helpful
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M.R.

answers from Seattle on

Let us know how it turns out. I have tried making scalloped potatoes only a few times, and they have never turned out...and I'm a pretty darn good cook. The dairy coagulates. Or the potatoes don't gel well within the dish.

1 mom found this helpful

E.A.

answers from Erie on

Milk separates when there isn't enough fat. Also, evaporated milk is great for dishes like this, and it won't separate. Stay away from red potatoes or any kind that are "waxy" when cooked.

Smallavatar-fefd015f3e6a23a79637b7ec8e9ddaa6

M.M.

answers from Chicago on

Find an old Betty crocker cookbook - recipe is in there

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