~ my creamy scalloped potatoes ~
(2 ratings)
My Easter dinner was perfect thanks to these potatoes. Everyone loved them and took leftovers home with them. I cut the recipe down from what I made, as I had a houseful to feed. I hope you try them sometime. The only thing I may add the next time is some minced garlic. Not that they needed anything, as they were creamy, oniony, delicious goodness.
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(2 ratings)
yield
serving(s)
prep time
15 Min
cook time
2 Hr
method
Bake
Ingredients For ~ my creamy scalloped potatoes ~
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8 lgred potatoes - thin sliced ( 1/4 inch ) i used my mandolin
-
4 Tbspheaping, flour
-
3 1/2 cheavy cream
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1 1/2 cmilk
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2onion, sliced thin
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salt& pepper
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1 stickbutter, cut into 8 pieces
How To Make ~ my creamy scalloped potatoes ~
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1Preheat oven to 400 degree F. Spray a large deep baking pan with cooking spray ( I used my turkey roaster or deep lasagna pan.) In a large bowl, mix cream, milk and flour with a whisk until flour in incorporated. Set aside Stagger 1/4 of potatoes in the bottom of pan. Liberally salt pepper and sprinkle 1/4 of onion over layer. Pour 1/4 milk mixture evenly over layer. Place 1/2 butter pats evenly over this layer and top layer. Repeat 3 more times. Cover with foil and bake until potatoes are tender. I then removed the foil and bake 20 minutes longer to brown the top. Enjoy! -
2The baking time will depend on how thick you slice your potatoes.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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