Serve scalloped potatoes plain, with cheese or with gravy.
Simple but tasty scalloped potatoes can be served as an everyday side dish with ham or meatloaf, or dressed up to serve to company with an elegant dinner. Readily available, low-cost ingredients form the basis of this affordable comfort food. The potatoes become tender during cooking as they absorb the liquid, and the extended cooking time allows the flavors to blend perfectly.
Instructions
1. Preheat your oven to 350 F. Lightly grease your casserole dish.
2. Clean and peel the potatoes. Cut the potatoes into 1/8-inch slices using a knife, a food processor or a mandoline slicer. Peel and finely chop one large onion.
3. Place a thin layer of potatoes in the greased casserole dish. Sprinkle with chopped onion. Dot with butter and sprinkle with salt and pepper. Repeat the layering process until all the potato slices have been used. For stronger flavor, add garlic or onion salt.
4. Pour the liquid evenly over the top of the layered potatoes. For traditional, plain scalloped potatoes, use half-and-half or a plain white sauce of milk, butter and flour. For a more flavorful option, use one can of condensed cream soup, such as cream of celery soup, mixed with a little milk or cream.
5. Cover the casserole dish with aluminum foil and bake for one hour. Remove the foil and bake for 30 to 40 minutes longer, or until the liquid is mostly absorbed and the top layer is golden brown. Let the potatoes stand for five to 10 minutes before serving to allow sauce to thicken.
Tags: casserole dish, dish with, foil bake, scalloped potatoes
