The name is so weird, right?
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Whenever I hear someone say “scalloped potatoes” I always think “scalped.”
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Though it wasn’t until just now when I said that that I realized scalped is not the same as scalloped, ha! Turns out, “scalloped” is derived from the English word “collop” which means to slice thinly. Thanks, Google.
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Anyway! I’ve been digging scalloped potatoes. They’re a little intensive on the front end — all that slicing and all, though a mandolin does simplify the process considerably — but once assembled, they’re hands-off and super duper accommodating, pairing well with almost any meaty main dish, as well as making a fantastic addition to your morning breakfast eggs.
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a wee bit of flour
Scalloped potatoes can be barebones simple — just a little flour, S&P, butter, and milk — or gussy them up with grated cheeses, sliced onions, thinly sliced cabbage, browned sausage or crumbled bacon, herbs, whatever. Chef’s choice.
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cheesin’ this batch up real good
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smacking on some quark
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mmm, milk
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Scalloped Potatoes
My mother’s method, more or less.
potatoes, sliced thin
2-4 tablespoons butter
plenty of salt and some black pepper
3-5 teaspoons all-purpose flour
2-4 cups milk
Generously butter a sided baking dish. Arrange a single layer of potato slices in the bottom of the pan. Sprinkle a teaspoon of flour over the potatoes. Salt well. Add a grind of pepper. If using cheese/meat/veggies, layer them in at this point as well.
Repeat, filling the pan with three to five layer of potatoes. Don’t fill the pan more than three-fourths full because if filled too full, the milk will bubble over and make a smokey mess of the oven. After the final layer of potatoes, skip the flour, sprinkle with S&P, dot with the butter, and then pour several cups of milk over the whole kit and kaboodle. The potatoes don’t need to be submerged with milk — just enough to keep them pleasantly saucy.
Cover with foil and bake at 375 degrees for 60-90 minutes or until the potatoes are fork-tender. Remove the foil and bake for another 10 minutes or until the top is nice and toasty brown.
This same time, years previous: the quotidian (10.24.22), the quotidian (10.25.21), snowboarder cake, 2017 garden stats and notes, the quotidian (10.24.16), our cracking whip, random, the first teenager, aging.
5 Comments
Andrea
This is how I make mine too- so good!! If you ever find you need to make them gluten free (as I did because of a SIL with Celiac), just replace the flour with cornstarch.
Thrift at Home
Yum. Scalloped any-veg is good to me! I do it like Becky R and make a white sauce. I also do mine in the crockpot for holiday meals, to free up the oven.
Elva
Amazingly, I have never had scalloped potatoes, but I always grow lots of potatoes, so I am going to try these very soon! Thanks!
Jen in MN
I haven’t made scalloped potatoes in such a long time. I need to make them again. I love that well used pan!
Becky R.
I love me some scalloped potatoes! But my method is totally different. I make a white sauce and put it on the potatoes. Whatever works! I have never thought to eat them with breakfast eggs, but that’s a great idea.