I have to say this recipe was a great start point for an amazing scalloped potatoes dish. I was a little hesitant, since i am not a big fan of scalloped potatoes. Any i have had in the past have been bland and soupy. I liked this recipe because of it's simplicity. I modified it very little.
I did butter the glass dish i used to baked these VERY well, the potatoes came out easily. i used an 8x11.5x2
i used 6 large red potatoes. first a layer of potatoes, that i cut a little thinner than 1/4inch.
I did use onions, I sliced them the same way i did the potatoes, only into thinner, 1/8th inch discs. i then separated the layers of the discs and placed them in a sparse layer atop the potatoes. I used roughly 1 1/2- 2 of the four slices for this layer. I wanted the onions to just add flavor, not to play a major part of the dish.
then another layer of potatoes, which i topped with salt and pepper
then a layer of provolone slices.
i started my layering over. Atop this i added sharp cheddar slices, not provolone.
a sauce that uses milk, WILL break and separate if you are not careful, i took my time.
3 cups of milk, let that WARM, then add about 1/3 cup of flour to which i added a VERY healthy dose of Garlic & Herb Mrs. Dash, I let this thicken some then added 2 cups shredded Colby Jack cheese. i continued stirring til the cheese had completely melted, the sauce thickened nicely. add to the potatoes until sauce just covers them.
Mine were done in time and very tasty. Enjoy
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I have to say this recipe was a great start point for an amazing scalloped potatoes dish. I...