Potluck Scalloped Potatoes were always a good “go to” recipe.
Your pantry should have all the ingredients which are simply potatoes, onions, flour, milk and salt and pepper.
This recipe does not call for cheese, but of course one could easily add any type cheese which would make it “Potatoes Au-Gratin”…cheese and a nice topping of bread crumbs make a really good Au-Gratin.
No, this recipe is not Au-Gratin.
As I have told you in previous posts, my Grandmother introduced me to some great recipes and this is one of her recipes.
I have found that heating the milk before adding to the roux really makes a smooth, creamy tasting potato….although I have to confess that I have not heated anything when I am running a bit late, preparing for a potluck. I just layer the potatoes, onions, salt and pepper and a sprinkle of flour and a few cubes of butter…repeating this same process with the next two layers and then I add cold milk to cover the potatoes and pop them in the oven.
AND, I never take home left overs…the potluck scalloped potatoes are out of the baking dish and the dish almost looks like it didn’t have any goodness in it. 😉
Yep, things were certainly simpler with my wonderful Grandma….and the wholesome taste from her garden was amazing!
The printable recipe is below….I am sure if you try it…these Scalloped potatoes will become a favorite at your house.
Do you my dear readers prefer Scalloped Potatoes or Au- Gratin Potatoes?
- Nonstick cooking spray
- 2 1/2 cups milk
- 2 tablespoons butter
- 1 tablespoon minced garlic
- 1/4 cup flour
- Salt and freshly ground black pepper
- 5 large potatoes, sliced about 1/4 inch thick, (peeled or you can leave the skins on)
- 2 sprigs fresh parsley for garnish
- Preheat the oven to 350 degrees and spray a 9 by 9-inch baking dish with cooking spray.
- In a small sauce pan, heat the milk over medium-low heat until hot, but not boiling.
- In a medium saucepan melt the butter and add the garlic and cook 1 minute.
- Add the flour and cook stirring constantly for about two minutes until the flour starts to take on a bit of color, (which is making a roux).
- Slowly whisk in the hot milk, whisking until the ingredients are incorporated and roux starts to thicken
- Add a small amount of the roux into the bottom of the baking dish, spreading across the bottom.
- Place one layer of potatoes, slightly overlapping each slice into the roux.
- Top with an overlapping layer of the onions, chopped or sliced (your preference)
- Add Salt and Pepper and 1 tablespoon of butter cubes
- Pour a third of the roux over top. Repeat with two more layers each of the potatoes, onions and salt and pepper, ending with the roux.
- Remove from oven and let rest for 10 minute before serving.
- Add parsley sprigs for garnish
- You could also use a 9 X 13 baking dish...just make sure it is not a metal pan. They can sometimes leave a "tinny" taste to these potatoes.
- If the top begins to brown too quickly, cover with foil.