Recipe: Yummy Oh My Scalloped Potatoes!

Larry Foster
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Recipe: Yummy Oh My Scalloped Potatoes!
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Recipe: Yummy Oh My Scalloped Potatoes! Delicious, fresh and tasty.

Oh My Scalloped Potatoes!. NOTE: For a twist on the traditional, spice up your Scalloped Potatoes with these tips. Peel and slice potatoes, I like them thin.. In a small saucepan, melt butter; stir in flour, salt and pepper until smooth.

The sauce has the perfect consistency and the potatoes are perfectly baked.

A staple side dish recipe that's perfect for weekends and holiday dinners.

Homemade Scalloped Potatoes are on of my favorite side dishes!

You can have Oh My Scalloped Potatoes! using 8 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Oh My Scalloped Potatoes!

  1. Prepare 4 of Potatoes.

  2. Prepare 1 Cup of Milk.

  3. It’s 2 of Gouda Cheese Smoked Slices.

  4. It’s 2 Tablespoons of Butter.

  5. It’s 1 clove of Garlic.

  6. It’s of Garlic Salt.

  7. You need of Salt.

  8. Prepare of Pepper.

This recipe is loaded with fresh garlic, thyme, cheddar cheese and an amazing cream sauce.

It's all layered with thinly sliced tender russet potatoes.

I top the potatoes with extra shredded cheddar cheese and bake until golden brown on top.

In a small saucepan, melt butter over medium heat.

Oh My Scalloped Potatoes! step by step

  1. Peel and slice potatoes, I like them thin..

  2. Melt butter in pan and add sliced potatoes, minced garlic, salt, pepper and garlic salt..

  3. Make sure all ingredients are coated then  cook at medium heat for 10 minutes..

  4. Occasionally check to make sure the potatoes arent stuck to the pan..

  5. After 10 minutes, turn heat down to low..

  6. Cook for 5 more minutes, most of the milk should  evaporate and become nice and thick. Add slices of cheese and turn off heat but keep covered..

  7. Serve as a side dish or scarf them alone!.

The perfect side dish to an elegant or celebratory main course, or the welcome addition to any potluck supper, scalloped potatoes are one of those dishes that seem complicated, but are deceptively simple.

You'll need to put in a bit of "peeler time" to get the spuds ready for the oven, but after that it's just a long bake and a short standing period to let the sauce thicken.

In our experience, most recipes for scalloped potatoes take hours of work yet still produce unevenly cooked potatoes in a heavy, curdled sauce.

This version is faster than most and produces layer.

This is my Dad's scalloped potatoes recipe.