I realize Thanksgiving has passed, and that dedicating a post to a scalloped potato recipe arguably would have been more relevant prior to Thanksgiving; I will note, however, that scalloped potatoes are absolutely a dish that can be enjoyed at any point in the calendar year, and furthermore, for any occasion, large or small.
I’m really putting my foot in my mouth by sharing the following information with you, but I’m all about transparency, contradictory or not – my mother-in-law had Blaine and me over for a delightful Thanksgiving dinner on Monday, and it was her mention of scalloped potatoes and wanting to make them for Thanksgiving dinner that inspired today’s entry.
She didn’t actually make scalloped potatoes, but rather stated that was her initial plan. Personally, I was more than happy with her fabulous mac and cheese as an alternate, but seeing as scalloped potatoes are also a side dish most folks enjoy, I thought I would share the following recipe to make some yourself from spendwithpennies.com.
“Ingredients
- ¼ cup butter
- 1 large onion diced
- 2 cloves garlic minced
- ¼ cup flour
- 2 cups milk
- 1 cup chicken broth
- ½ teaspoon salt
- ¼ teaspoon pepper
- 3 pounds white potatoes sliced about ⅛’ thick
- salt and pepper to taste
“Instructions
- Preheat oven to 350˚F.
“Sauce
- To make the sauce, melt butter, onion and garlic over medium low heat. Cook until onion is softened, about 3 minutes. Add flour and cook for 1-2 minutes.
- Reduce heat to low. Combine milk and broth. Add a small amount at a time whisking to thicken. The mixture will become very thick, continue adding a little bit of liquid at a time whisking until smooth.
- Once all of the liquid has been added, bring to a boil over medium heat while continuing to whisk. Stir in salt and pepper and let boil 1 minute.
“Assembly
- Grease a 9’x13′ baking dish. Place ⅓ of the potatoes in the bottom and season with salt and pepper. Pour ⅓ of the cream sauce over top.
- Repeat layers ending with cream sauce. Cover and bake for 45 minutes.
- Uncover and bake for an additional 35-45 minutes or until golden brown and potatoes are tender. Broil for 3-4 minutes to obtain a golden top.
- Allow to rest for 15 minutes before serving,” the recipe states.
Have at ‘er, my friends.
Photo by Hai Nguyen on Unsplash
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