An excellent recipe! This is the first time I have made scalloped potatoes. I never liked the idea of canned soups in any dish.
I prefer fresh. I have altered this recipe to my taste. See if you like it. I chopped scallion/green onion and red onion to make about 3/4 cup of onions. I did put the sliced potatoes in a large bowl and tossed them gently with the onions. I made the sauce with 2 boullion packets mixed with 2 cups water and then added it slowly to the flour/butter mixture. I chopped finely 1 sprig of fresh rosemary and pressed 4 cloves of garlic, added it to sauce, then added fresh ground sea salt and fresh ground pepper, some paprika and some sweet marsala, probably about 4-5 tbls. Then added some
cayanne pepper, about 1/4 tsp, and about a tsp. of dry mustard. I Layered the potatoes in short rows in a 9x13 glass
baking dish, poured over sauce mixture, sprinkled with fresh shaved Parmesano Reggiano cheese, some more paprika on top and topped with fresh chopped itialian parsley! Baked at 400 for an hour & 15min, then added to the top sparingly, grated sharp cheddar cheese and some more shaved Reggiano cheese! Definitely has a little kick to it, and is unbelievable!!!! I will make this over and over. Took to my neighbors house who says he doesn't like scalloped potatoes, he didn't put the plate down! Success!
Hope you like this rendition. Thank you for your great recipe!
Was this review helpful?
[
YES
]
1 user found this review helpful
What's this?