Scalloped Potatoes

Red Potatoes

You’ve got company coming and not sure what to get ready? Why not make a big casserole of scalloped potatoes to go along with a roast of beef, a joint of ham or a succulent chicken and a simple salad?  That way the oven is the only piece of equipment needed, doing double duty and saving energy.  Creamy scalloped potatoes make an economical yet elegant side dish, fit for special occasions, Sunday dinners and holiday menus.

For dairy free and gluten-free versions of this recipe substitute milk and butter with your favorite dairy-free products like rice milk and use soy cheese. Rice flour works beautifully as a thickener in this recipe.

CREAMY SCALLOPED POTATOES

  • 6 peeled, thinly sliced un-peeled scrubbed potatoes
  • 1/4 cup cubed butter
  • 2 tablespoons finely minced fresh parsley OR a combination of parsley, thyme and savory
  • 2 – 2 1/2 cups milk or rice milk (to cover potatoes)
  • 4 tablespoons spelt flour or rice flour
  • 1  teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup shredded Cheddar cheese or soy cheese
  • 1/4 teaspoon paprika
Preheat oven to 350 degrees
Lightly grease the bottom of a 9×13″ baking dish.  Layer one-third of the potato slices in the dish, slightly overlapping potatoes.  Sprinkle with salt and pepper and dot with one-third of the butter.  Repeat layers.  Sprinkle the top layer with cheese and paprika. Whisk flour and 1/2 cup milk until smooth.  Add remaining milk and whisk well.  Pour over potatoes.  Add more milk if necessary, just to cover the potatoes. 

Bake 1 hour or until the potatoes are tender when pierced with a fork and the top is golden brown. Allow to rest for about 20 minutes before serving.

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One Response to Scalloped Potatoes

  1. Pingback: Back and Forth « Living Simply By Going Backwards

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