I'm not a huge fan of scalloped potatoes but my husband is. I think in our 11 years together, I've never made him scalloped potatoes, so needless to say when he saw these on the menu, he was excited! The recipe was super simple and used ingredients I had on hand. The potatoes turned out good, except the milk never really thickened up. I'm thinking it might have been because I used skim milk but I'm definitely going to be making this recipe again and figuring out why the milk didn't thicken. It was still tasty!
1/2 tsp olive oil
1 small onion, finely diced
2 large cloves garlic, minced
4-5 red potatoes
3 Tbsp flour
1 Tbsp unsalted butter
salt & pepper
1 to 1 1/2 cups milk
1/2 cup green onions, chopped
Preheat oven to 375 degrees. Coat a 2 quart casserole dish with nonstick cooking spray and set aside. In a medium saucepan, heat the olive oil over medium-low heat. Saute the onions and garlic until softened but not brown.
Slide the potatoes into 1/4 inch thick rounds and cut the butter into very small pieces. Arrange 1/4 of the potato slices on the bottom of the prepared dish. Top with 1/3 of the sauted onions, 1 tablespoon of flour and a few pieces of butter. Repeat this process 2 more times. Finally, top with the remaining 1/4 of the potato slices. Season generously with salt and pepper and the last few pieces of butter. Carefully pour the milk into the dish making sure not to distrub the potato layers. Fill the casserole dish to just under the top layer of potatoes; you may need more or less milk. Top the casserole with the chopped green onions.
Bake uncovered for 1 hour or until the potatoes are fully cooked. Let the casserole sit for about 15 minutes for the sauce to thicken before serving.
Want to be part of The Secret Recipe Club? Join here!
9 comments:
My husband & I are like you guys - he LOVED scalloped potatoes and I'm pretty much "meh" about them. These look good though! Potatoes are always better with green onions!
Hi Heather,
We would just love this potato dish, it looks delicious. This is a great pick for the SRC! Thanks for sharing and have a wonderful week.
Miz Helen
http://mizhelenscountrycottage.blogspot.com/2011/11/brussels-sprouts-salad-with-warm-bacon.html
Looks like a good recipe and good luck in future attempts getting your milk to thicken up.
If you haven't already, I'd love for you to check out my group 'A' SRC recipe this month: Pork Belly Soup with Collard Greens.
Lisa~~
Cook Lisa Cook
So cool that we made a circle back around! Bummer that your milk didn't thicken up. I know I used 2% which would probably help.
We both had potatoes on our mind this SRC reveal... I shared twice baked potatoes today! http://www.healthywithheather.com/2011/11/twice-baked-potatoes-secret-recipe-club/
Yum! Looks great -- so much fun to be in SRC with you!
I don't make too many casseroles, but I'd like to know how to make a few good ones. This fits the bill. I can't wait to try it out!
I've never made scalloped potatoes so I have no advice for the milk issue, but it looks delicious!
If you haven't already, I'd love it if you'd check out my SRC recipe for Crockpot Apple-Cinnamon Oatmeal.
Sounds like a great dish. So fun that you found a recipe that made your hubby so happy.
Make sure the milk is thickened before you add it to the potatoes. I found that has always worked best for me!
Post a Comment