This turned out pretty good. I'll admit that I haven't made scalloped potatoes in years...(probably close to five or so)...and the results weren't exactly promising last time...(potatoes were under done)...so with this, I wanted to make sure that THAT didn't happen again. I changed a few things on the recipe, using this as a foundation more then anything else. I didn't have pork, so I chopped up two large sized chicken breasts and browned them with garlic, butter, onion powder, garlic powder, cayenne, salt and pepper. I layered it according to the directions above, adding 1/2 a block of cream cheese in cubes between the potatoes and onions and meat...(you'll probably want to soften the cream cheese a bit first)...Then finished the second layer of potato and onion mix, putting the second half of the cheese on top of it, with an extra touch of garlic and onion powder sprinkled over top. Instead of beef bullion, I used chicken. Followed the baking time, then added a layer of sharp cheddar on top, baking uncovered for ten more minutes. It came out remarkably well...(I was actually quite surprised myself)...the flavors mixed well and the chicken complemented the dish awesomely. I think if I were to make it this way again, the only two things I'd change up a bit, is add Cajun or creole seasoning...(didn't have any tonight)...and maybe add some fresh squeezed lemon juice to the mix.
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This turned out pretty good. I'll admit that I haven't made scalloped potatoes in...