Quickly Scalloped Potatoes

Joanne Hendriksen


Prep Cooking on the stove-top speeds up the cooking process and let's face it, who wants to wait when we're hungry. Plus the aromas of spices calls them home.


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20 Min
35 Min


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  • 2 small
    red onions
  • 1 large
    yellow onion
  • 1 large
    white onion
  • 2-1/2
    diced garlic
  • 5 medium
  • 3 c
  • 1-1/2 c
    half n half
  • 2 c

  • Dash
    sea salt, nutmeg
  • dashe's
    oregano, basil, black pepper, cayenne, paprika
  • 7
    optional: fresh chewy mushrooms that were coated w/ cheese the night before.

How to Make Quickly Scalloped Potatoes


  1. peel and slice potatoes thin
  2. peel and chop onions
  3. place in stainless steel sauce-pan then add garlic, and all seasonings.
  4. Cover w/ water and cook 20 minutes on medium heat. remove cover during last 5 minutes for some water to escape.
  5. Add Half n half then place 1/2 potato mixture in casserole dish cover layer w/ cheese, then place remaining potato mixture and top w/ cheese. Bake uncovered at 300-350 degrees approx. 25 minutes or so according to how hot your oven gets. mine gets hot hot, so I actually cooked at 300. For reheating leftovers you do want to cover to reheat otherwise the edges get too brown and dry. Tip: just add Half n Half around edges if worried about that. (cheaters tip.) smiles
  6. Optional: I just happened to have prepare broiled mushrooms n cheese the night prior therefore I put them on top layer and added more cheese of course. Adds a chewy Cheesey deliciousness.
    Also you can leave off the Oregano if your family is picky about spices. but I say bring it on because there's nutrition in seasonings.

Printable Recipe Card

About Quickly Scalloped Potatoes

Course/Dish: Casseroles
Main Ingredient: Potatoes
Regional Style: American
Dietary Needs: Low Sodium

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