Old Fashioned Scalloped Potatoes Recipe
Servings: 6 people
Ingredients
- 2 LBS of Russet potatoes or about 3 large ones, peeled and cut into thin coins
- ½ Medium onion cut into thin slices
- All purpose flour*
- Whole milk or half and half for a more creamier finish*
- Butter*
- Cheese preferably cheddar, but you can use whatever you like*
- Salt & pepper
Instructions
- Preheat the oven to 375 degrees Fahrenheit
- Layer the ingredients in a baking dish: Get out a baking dish and grease it with either butter or cooking spray. I used an 8x6 sized baking dish for this recipe, but you can use any size. Just understand that the larger the dish the more potatoes and onions you are going to need. Once it's greased you will want to layer each ingredient until you have used all of the potatoes and onions. To layer them first place down some of the sliced potatoes. Then sprinkle on some flour, let's say a tablespoon or two, along with some salt and pepper to taste. Then place down some of the sliced onion. If you love onion then put more, if you don’t then put less. Then cut up some butter into small chunks, you will probably need about 1 to 2 tablespoons for each layer. Finally put some of your cheese over all of this Again just like the onions, if you don’t like cheese then add a little if you love cheese then add a lot. Once you have the first layer complete, continue layering in this manner until you have either used up all of your potatoes, or you have reached the top of your baking dish. Make sure that the last layer is just potatoes, and salt & pepper. Now that each layer has been assembled, pour either warm milk or half and half over the layers until it reaches just below the top layer of potatoes. As you can see the amount of flour, butter, cheese, and milk/half & half, can vary significantly. You simply will have to follow your best judgment the first couple of times. And eventually, you will feel comfortable with the amounts you need.
- Bake the dish: Cover the dish with aluminum foil, and bake in the oven for about 45 minutes. Then after 45 minutes take the dish out and check the doneness of the potatoes. To do this simply take a fork and poke the potatoes. If it easily goes through then they are cooked if they don’t then put the foil back on and cook them a little more. If the potatoes are done then move on to the next step.
- Top with more cheese: Sprinkle the dish with another layer of cheese. As per the rest of this dish if you like it really cheesy then add a lot, if you don’t then add a little. Then return the dish to the oven without the aluminum foil covering it. Let it bake for another 10 to 15 minutes, or until the cheese is melted to your liking. Lastly, take the dish out of the oven and let it cool for a couple of minutes
Notes
Now I know many of you folks will be looking at these four ingredients and thinking to yourselves, “Patrick, what are you doing, how in the world are we expected to make this recipe if you don’t provide us with amounts for these ingredients?”. Well, the truth is that there is no way I could ever quantify these ingredients for this recipe. And honestly, any person that provides you with a recipe that does is most likely just making up numbers. So, I’m sorry but I’m not going fabricate anything for you folks, I want transparency to be key in our relationship. That being said if you want a better idea about the amounts that you will roughly need for this recipe then I suggest you read through it a couple of times before attempting to make it.