ive into the velvety goodness of these Creamy Scalloped Potatoes – a creamy, dreamy delight that steals the spotlight!
Recipe by : Lusine Svetlana
FAQS :
A: Certainly! While the recipe suggests using thinly sliced potatoes, you can experiment with various types like Yukon Gold, Russet, or even sweet potatoes for a unique twist. Keep in mind that different potatoes may affect the texture and flavor, so choose according to your preference.
A: Absolutely! Prepare the scalloped potatoes up to the point of baking, cover tightly, and refrigerate. When ready to serve, bring it to room temperature and then bake as directed. This is a convenient option for busy days or when planning for a special occasion.
A: Yes, you can. If you prefer a dairy-free version, substitute whole milk with almond milk, soy milk, or any other plant-based milk of your choice. This modification maintains the creamy texture while catering to dietary preferences or restrictions.
Ingredients :
- 3 pounds potatoes, thinly sliced
- ½ onion, thinly sliced
- 9 tablespoons all-purpose flour, divided
- 6 tablespoons butter, diced and divided
- Salt and ground black pepper to taste
- 3 cups whole milk, or as needed
Directions :
Step 1
Preheat oven to 375 degrees F (190 degrees C). Grease a 9×13-inch baking dish.
Step 2
Spread about 1/3 of the potato slices into the bottom of the prepared baking dish. Top with about 1/3 of the onion slices. Sprinkle 3 tablespoons flour over the potato and onion. Arrange 2 tablespoons butter atop the flour. Season the entire layer with salt and pepper. Repeat layering twice more.
Step 3
Heat milk in a saucepan until warm. Pour enough warm milk over the mixture in the baking dish so the top of the liquid is level with the final layer of potatoes.
Step 4
Bake in the preheated oven until potatoes are tender, 45 to 60 minutes.
Nutrition Facts :
Calories: 320
Fat: 12g
Carbs: 45g
Protein: 7g
