This baked scalloped potatoes may not look appealing, but it was really delicious and easy to make! Pair this side dish with your choice of lean meat.
Can I cook my scalloped potatoes about halfway tonight and finish tomorrow?
Yes. My mother usually does this to help speed up cooking for parties.
Make your scalloped potatoes a little more hearty by adding ground beef. This page contains ground beef scalloped potato recipe.
I love the American cheese in these potatoes. I have been known to use a whole cup instead of just 3/4.
These are just what they say they are - easy. I love these potatoes because I think there are few things better than potatoes and Velveeta cheese baked together.
I am told this is called Rakott Krumpli, though I'm not sure that's accurate. It's a good, basic economy dish and very flavorful. Increase or decrease amounts to your taste.
This is a very easy dish to prepare. You can even peel and slice the potatoes the night or morning before you intend to make the casserole. Then cover the potatoes with water and refrigerate to prevent darkening.
Just that easy and cheesy! Slice the potatoes thin, sprinkle flour over the potatoes and stir then add all the other ingredients leaving the 1/4 cup cheddar cheese to top the potatoes with.
In skillet over medium heat, in hot margarine, cook onion until tender. Stir in soup, milk and pepper. Heat to boiling. Add potatoes.
So easy and good, especially for winter night dinners.
Mix all together. Bake in oblong baking dish at 300 degrees F for 45 minutes.
I saw a recipe for scalloped potatoes using chicken stock. I fixed it once and they were great, but I never copied the recipe. Does anyone have that recipe to share? Thank you.
By Janet from England
This looks like a good one-
Seasoned chicken broth and creamy butter make these scalloped potatoes bake up golden and crisp on top with moist and creamy layers. An everyday family favorite, this delicious dish also makes a spectacular side for your holiday table.
Ingredients
6 medium potatoes (2-1/2 to 3 lbs.)
2 medium onions, sliced
1/4 cup (50 mL) butter or margarine
2 tbsp. (30 mL) all-purpose flour
1-1/2 cups (375 mL) chicken broth (homemade or canned)
salt and black pepper to taste
2 cups (500 mL) fresh bread crumbs (coarse)
Cooking Instructions
Preheat the oven to 350 degrees F (180 degrees C). Grease a 9x13-inch (23x33-cm) rectangular baking dish.
Scrub potatoes well and slice them very thinly (1/8 inch or 0.25 cm thick). It is not necessary to peel the potatoes, unless you prefer to do so. Place them in a bowl of cold water and set aside.
In a medium skillet, sauté sliced onions in 2 tbsp. (30 mL) of butter or margarine over low heat until evenly golden, 10 to 15 minutes. Set aside.
In a small saucepan, melt together the remaining 2 tbsp. (30 mL) of the butter or margarine and the flour over medium heat. Whisk in chicken broth, stirring constantly until the sauce thickens and bubbles. Continue to simmer for a minute or two, then remove from heat. Season to taste with salt and pepper.
I have used meatballs prepared, baked and frozen stirred in, OR bake a pork steak till tender and shred the meat into the potatoes. Stir in your favorite vegie--peas, beans, corn, which ever in to the potatoes.
