𝗦𝗖𝗔𝗟𝗟𝗢𝗣𝗘𝗗 𝗣𝗢𝗧𝗔𝗧𝗢𝗘𝗦

𝗦𝗖𝗔𝗟𝗟𝗢𝗣𝗘𝗗 𝗣𝗢𝗧𝗔𝗧𝗢𝗘𝗦

Scalloped Potatoes are a simple traditional dish that is excellent for any occasion, including Easter dinner, Christmas dinner, Thanksgiving dinner, or even just a Sunday meal.

With a simple homemade cream sauce, potatoes and onions are roasted till soft, golden, and bubbling in this side dish. Potatoes cooked to perfection!
There is nothing more comforting than a creamy side of scalloped potatoes, which can be made with any kind of potatoes, from Oven Roasted to Fried.
They may be stored in the fridge for up to four days and reheated in the microwave, oven, or frying pan!! If you want to save your scalloped potatoes for a longer time, you may easily freeze them.

Almost any casserole dish may be successfully frozen with little know-how and preparation. When preparing scalloped potatoes for a freezer dinner, it is better not to completely cook them all the way through, but rather to leave them a bit undercooked. Next, after they have cooled in the refrigerator, divide them out in the manner in which you choose and wrap them well before placing them in the freezer. To reheat, just defrost the potatoes and resume cooking them until they are soft again!

INGREDIENTS LIST:

• Half a stick.Of unsalted butter.
• 1 large diced onion.
• 2 cloves.Of garlic, you need to mince them.
• ¼ Cup.Of all-purpose flour.
• 2 Cups.Of whole milk.
• 1 Cup.Of chicken broth.
• ½ Tsp.Of salt.
• ¼ Tsp.Of pepper.
• White potatoes, I used one pound, sliced into ⅛” thick slices.

THE PROCESS OF MAKING SCALLOPED POTATOES FROM SCRATCH TAKES SOME TIME, BUT IT IS SIMPLE. JUST FOLLOW THE STEPS DIRECTED BELOW:

• Step 1 – To prepare the sauce, heat the butter, onion, and garlic in a medium-low saucepan. Cook for 3 minutes or until onion is tender. Add flour and cook for about a minute or two, then remove from the heat.

 

• Step 2 – Turn the heat down to a low setting. Mix the milk and the broth together. To thicken, add a tiny bit at a time while whisking. Add a little amount of water at a time, whisking until the mixture is smooth.

 

• Step 3 – Bring the mixture to a boil over medium heat, whisking constantly, after all of the liquid has been added, and add salt and cracked black pepper and bring to a boil.

 

• Step 4 – Prepare a 9″x13″ baking dish with cooking spray. Season 1/3 of the potatoes with salt and pepper and place them in the bottom of the pan. Cover the top with one-third of the cream sauce.

 

• Step 5 – Continue layering until the last layer is topped with a layer of cream sauce. Cover with aluminum foil and bake for 45 minutes.

 

• Step 6 – Bake for another 35-45 minutes, or until the potatoes are fork-tender and golden brown.

 

• Step 7 – You should broil for 3-4 minutes for a golden-brown crust. And before serving, allow the dish to cool for 15 minutes.