Not From a Box Scalloped Potatoes

These are the scalloped potatoes I grew up with, and they’re much better than anything you might find in a box, as you can probably imagine. They’re also just about as easy. Just do what I do:

Not From a Box Scalloped Potatoes

  • Potatoes
  • Milk
  • Flour
  • Butter
  • Salt & Pepper

1. Slice 4-5 large potatoes about 1/4 inch thick. No need to peel the potatoes, skin is fine.

2. Layer the potato slices in a large baking dish and top with two or three 1/2 tablespoon sized pats of butter, a sprinkle of flour, and a bit of salt and pepper.

3. Repeat. Top that layer with another layer of potatoes, butter, flour, salt and pepper. Garlic powder is welcome, but not required. Continue layering the potato slices in this way until you’ve reached the top of the baking dish.

4. Pour 1 & 1/2 cups of milk, half & half, cream, or any combination thereof (I like half and half, but we don’t always have it on hand) over the potatoes, tilting the baking dish back and forth to help the milk move through each layer.

5. Bake in a 350 degree oven until fork tender, about 45 minutes. Let cool for 10  minutes or so before cutting into the potatoes, so they have time to set up.

I served this with Alton Brown’s Baby Back Ribs, which you’ll be hearing about soon, but it is a good side dish for lots of things. Of course, I think the traditional partner for scalloped potatoes is ham. Yum.

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