Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

scalloped potatoes, cass's way

(2 ratings)
1lovetocook1x avatar
Recipe by
Cassie *
@1lovetocook1x
Somewhere, PA

These potatoes are not for those watching their waistline..lol..but so tasty and rich. mmmmmm ..I have to make a double batch, for leftovers. We don't have these often,just as a treat now and then.I had to actually measure everything to put the recipe together. I don't usually measure when making these, so I hope I do okay on that part.

(2 ratings)
yield 8 -10
prep time 30 Min
cook time 1 Hr 45 Min

Ingredients For scalloped potatoes, cass's way

  • 12 md
    potatoes, i used russett , because, it is what i had, they take longer to cook. i prefer a yukon gold or red potato. adjust cooking time according
  • 1 stick
    butter, cut into 8 slices
  • 2 c
    16 oz - heavy cream
  • 4 c
    milk (i use 2% milk, as is what i usually have ( use whole milk if you wish..who's counting calories)
  • 6 Tbsp
    flour
  • 6 Tbsp
    bacon grease, is what i used..butter, or oil , this is for making roux
  • 2 -3 Tbsp
    parsley...fresh or dried
  • 1 lg
    onion (about 2 cups worth, or your preference, we happen to like a lot of onion in these
  • 2 -3 pinch
    nutmeg
  • salt and pepper to taste
  • 2 c
    16 oz cheddar cheese (or use what you like)
  • 1 c
    panko bread crumbs or regular bread crumbs, or none at all
  • 1/2 tsp
    garlic powder

How To Make scalloped potatoes, cass's way

  • 1
    This recipe is a double batch, would be for 4-5 people with left overs for the next day. If you want to cut the recipe in half. Cut the amount of potatoes in half, and the amount of milk and cream, flour and fat for roux..I always cook big for leftovers. The amount I made was for 4 people and leftovers for 4 the next day. That should give you a general Idea how to decide whether to half it or not. We love leftover scalloped potatoes..so good the next day..to give you a general idea, I used a 12x 16 x 4in deep lasagna pan, you want to use a pan to be able to spread the potatoes well ,not too many layers, so they cook evenly. You don't want a burnt top and not cooked potatoes.
  • 2
    1. I use my food processor to slice the potatoes about 1/4 inch thick. I was lazy today and didn't peel my potatoes. I like the rustic look. Wash the potatoes and slice, put in a bowl of cold water. Now, go ahead and slice the onion, same thickness. Set aside.
  • 3
    In a large sauce pan, heat the fat, bacon grease, butter or oil on med-high roughly 4-5 min, add the flour, and whisk briskly till smooth . Keep whisking as you add the milk and cream, continue stirring making sure the sauce s smooth. Bring to a slow boil make sure you continue stirring, it should be getting thick now. When is to desired thickness, add nutmeg, stir, and set aside.
  • 4
    Preheat the oven to 375 Spray the pan or casserole dish with cooking spray, makes cleaning so much easier. Start spreading about half the potatoes evenly in the pan, then spread half the onions, salt and pepper the layer, add half the parsley,4 pats of butter and about 1/2 cup cheddar or more if you like, then spread about half the white sauce, repeat layering, starting with the potatoes. I also sprinkle about a tablespoon of flour on each layer, remember to season again. Depending on the size of pan, or whether you are cutting recipe in half, I only used two layers; ending with the rest of white sauce. If there is not enough sauce to your liking, add some milk to not quite cover the potatoes, but should be able to see that the potatoes have plenty of liquid, I usually add a splash more of milk..just for good measure.
  • 5
    In a small bowl mix the other 1 cup of cheddar and panko bread crumbs, along with the garlic powder...spread the crumbs evenly atop the potatoes. Now, as I said in the ingredients, I used russets today, sliced about 1/4 in thickness; baked at 375 for an hour with foil, then another hour without foil so the potatoes could get a nice golden brown crust....depending on what type of potato you use, the cooking time could change. You should be able to tell the tenderness by poking with a fork. Enjoy! We sure did!! These are so flavorful and creamy..I have also added ham, bacon, if using as main meal, tonight they were used as a side.
  • 6
    Sorry, my camera was on the blinks, the pictures are dark.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT