In the meat mixture at the very end I put in 1/2 teaspoon paprika (smoked paprika is really great). You need to add enough liquid to just reach the top potatoe layer (I put a little water, wine in the pan used to saute the meat and swish it around) then pour over the potatoes. After the water is absorbed (if not absorbed after 1 hour I add quick oats around the edges to absorb the liquid and thicken), uncover the dish and leave in the oven for 5-10 minutes so the top is a golden brown.
P.S. When I am in a hurry I use 2 boxes of Scalloped potatoes and the sauce included, make sure you leave out the salt and boullion since the sauce mix is salty. Sometimes I use applesauce to hold the meat together if I am out of eggs. Be creative add cheese, or french cut green beans, etc.
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In the meat mixture at the very end I put in 1/2 teaspoon paprika (smoked paprika is really...