Monday, March 19, 2012

Make It Monday! Scalloped Potatoes!

I am such a lover of scalloped potatoes...
Its another one of those foods that I have only eaten since I have been an adult. I had never really tried them until I had them at Robyn's parents house, I didn't want to try them (I am not a fan of cream sauces... or I wasn't) but I gave it a try...

AND I fell in love...

I was trying to find a quick and easier way to make them and enjoy them without all the fuss. I found a few recipes but if you have been reading for a while you will know that I NEVER and I mean NEVER have everything needed for a recipe... so I made it my own with a few tricks found in those recipes...

Its a pretty easy recipe so here you go!
Momma's Super Quick Scalloped Potatoes!

1 tbsp Butter
1 tbsp Flour
1 cup Milk
1 Can Cream Soup (of your choice)
1/2 Cup Shredded Cheese
4 Potatoes (sliced thinly)
Additional Cheese

Place potatoes in a large bowl, pour a full kettle of boiling water over the potatoes. (if necessary weigh them down with a plate or small bowl so that the water covers all the potatoes you may need more or less water) wait until the water gets to room temperature before removing. Meanwhile make a rue with your flour and butter (melt the butter and add the flour, cook the mix for about 4-5 mins to cook the flour) add the milk (which is best at room temp.) when the milk thickens (think b├ęchamel) add the entire can of cream soup. When the sauce and soup are well mixed add the cheese and stir until melted. Mix 1/2 of the sauce with the potatoes gently then put into an oven safe dish top with additional cheese and bake at 350 degrees until the potatoes are cooked and are no longer hard. (about 20 minutes)

Put the remaining sauce into a container or freezer bag pop it in the freezer and save it for the next time you want scalloped potatoes on the fly!

I totally stole the hot water on the potatoes thing from my mother in law... It slightly cooks the potatoes so that they don't take as long in the oven plus a lot of the starch from the potatoes comes out in the water so that when the potatoes cook they don't gum up together like you get sometimes with scalloped potatoes... Its a simple trick which saves you time and makes them yummier... totally worth the extra step!

Have you adjusted a favorite recipe to make it quicker or easier than the original but keep up on taste? I'd love to hear about it in the comments!

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