SCALLOPED POTATOES (SALLYE)

sallye bates

By
@grandedame

I have always loved the creamy goodness of scalloped potatoes. When my mother made them, she used heavy cream (which I will admit I sometimes do), but I have posted the recipe showing 2% milk as a liquid. Whichever you choose to use, this is a delicious comfort food that most everyone loves.


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Serves:

4-6

Prep:

20 Min

Cook:

1 Hr 5 Min

Method:

Bake

Ingredients

4-5 medium
baking potatoes
1 medium
white onion
2 Tbsp
butter or olive oil
3 Tbsp
all purpose flour
1 tsp
sea salt
1/2 tsp
ground black pepper
1-1/2 c
milk (i use 2%)
4 oz
grated sharp cheddar cheese

Directions Step-By-Step

1
Preheat oven to 350ยบ F.

Grease or lightly spray with oil a 9" square baking dish or pan. Set aside.
2
Place heavy skillet or saucepan over medium high heat. Add butter until melted and beginning to foam, but not brown.

If using olive oil, allow it to heat until slightly rippling.
3
Continually stir in flour, salt and pepper into butter or oil until a smooth (but not browned) roux like paste is formed.
4
Gradually add milk, stirring constantly until mixture is thickened and smooth.

NOTE: You can add additional milk a tablespoon at a time if cheese mixture begins to get too thick.

Remove from heat.
5
Stir in cheese until well blended. Set aside.
6
Peel potatoes, wash well and pat dry.

Cut half or the potatoes into thin slices and layer in bottom of baking dish with an oven safe cover..
7
Peel onion and thinly slice half of it over the layer of potatoes.
8
Pour half of the cheese mixture over the potatoes/onions.
9
Repeat steps 6 and 7 with balance of potatoes and onions.
10
Pour the balance of the cheese mixture over the entire potato/onions.
11
Cover and place in preheated oven.

NOTE: If you don't have a cover for your dish, cover it with foil.
12
Bake for 50 minutes. Remove cover and continue to bake for 10-15 more minutes until potatoes are tender and bubbly.

About this Recipe

Course/Dish: Potatoes
Main Ingredient: Potatoes
Regional Style: American