Tuesday, February 15, 2011


We have a favorite little cafe that we like to go to that has good-old home cooking!  When they added scalloped potatoes to their menu several years ago as another choice to a baked potato or fries, we tried them.  They were unbelievably delicious!  I began experimenting to duplicate the recipe.  This recipe, for our take on their SCALLOPED POTATOES, comes close--and it's such an easy recipe to make, and it is definitely one of our family's all-time favorites!  One plus that makes it so quick and easy is that you don't have to make your white sauce before-hand.  Just layer the ingredients and it all thickens while baking.  The browned top, with its creamy, flavorful potatoes underneath, are seasoned just right, and hot and bubbly from the oven, they are sure to please.   I know you'll like this potato dish that adds another fine choice for a potato, as it goes well with most meats.

9 medium russet potatoes, peeled and sliced thin, divided into 4ths
1/2 cup chopped onion, divided into 4ths
3 mushrooms, sliced thin, divided into 3rds
1 1/2 teaspoons salt, divided into 4ths
Ground pepper, to taste, sprinkled on each layer
4 1/2 Tablespoons flour, divided into 3rds
5 Tablespoons butter, divided into 4ths
3 3/4 cups cream, or 1/2 & 1/2
Take a large, 9X13 baking dish, and spray with cooking spray.  After potatoes are peeled, and sliced thin, divide into 4ths and begin layering.  Spread out potatoes evenly in as single of a layer as possible.  Sprinkle with 1/4 of the sliced onion, and 1/3 of the thinly sliced mushrooms, a 3rd of the flour, 1/4 of the salt, and sprinkle with desired pepper (remember you're layering and will be sprinkling with pepper 4 times).  Dot with  1/4 of the butter.  Repeat another 3 times, except you won't be adding flour or mushrooms to the top, because you only divide them into 3rds.  (I usually do all my dividing before I start to layer, having little piles on my cutting board of each layer, making it very easy to assemble the layers).  After all layers have been assembled, heat the cream in the microwave just until it's scalded (DO NOT BOIL), carefully pour over layered potato, onion, mushroom and seasoning layers.  Bake, covered, in a preheated 350 degree oven.  Uncover and bake another 60 minutes, or until potatoes are done.  Best if let to stand 5-7 minutes before serving.  Yield 8-10 servings.  NOTE:  We like the browned top, but if you prefer, just stir the potatoes 2 times during baking, to keep the top from browning.  These are truly delicious!
Susanne Holland Spicker Mother, Grandmother, Homemaker, Gardener, Teacher, Photographer

Passion is defined as the love of, or the object(s) of affection and emotion. I am passionate about family, friends, flowers, food, photography and fabulous music! This blog is dedicated to those loves.

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