Scalloped Potato CasseroleI grew up with two basic potato casseroles. One that was made with milk that my Mama called scalloped potatoes; the other made similar but adding in cheese, that we called potatoes au gratin. I used to love it when Mama made them. Both are just simply heartwarming and delicious and a perfect potato side dish for cooler weather.
I'm not talking about those dehydrated packaged potatoes here, though I won't knock those either because I've used a few of them in my lifetime too. They come in handy sometimes. But these are made from scratch and really not all that time consuming to be honest, but worth every minute. They are perfect for a weekend fall or winter side dish with dinner.
To save a lot of work, slice your potatoes in a food processor, or pick up an inexpensive mandolin. They are worth it, and besides you can't really make homemade potato chips without one and you know you want to. You will speed through these potatoes like nobody's business, they'll all be uniformly thick, plus the mandolin is much less hassle to clean.
I make mine in the way of Julia, so there is lots of butter, but of course! You can adjust that as you like, but as it is, well, it is totally roll-your-eyes-back-decadent.
This recipe makes about 4 servings so if you need to feed 6 or more people I recommend doubling it to make a multi-layered casserole. To make this recipe au gratin, see notes at the bottom of the recipe - you'll be layering in one cup of grated Swiss cheese, or use your favorite cheese. You can also check out my recipe for Cheesy Potatoes au Gratin while you're here too!
Recipe: Scalloped Potato Casserole©From the Kitchen of Deep South Dish
Prep time: 15 min |Cook time: 30 min | Yield: About 4 servings
- 2 pounds of potatoes, about 6 medium
- 1 clove of garlic
- 1 onion, sliced thin
- 1/2 tablespoon of olive oil
- 6 tablespoons of butter
- 1 cup of milk
- Salt and pepper, to taste
Preheat oven to 425 degrees. Lightly smash and peel the garlic; rub all over a 9 x 13 inch baking dish. Butter the dish and set aside. Peel the potatoes and slice thin, about 1/8 inch. A mandolin works fantastic for this. Hold the potatoes in a bowl of cool water to keep. Once you are ready to layer the dish, drain the potatoes and then transfer them to a clean dish towel to thoroughly dry. Heat the remaining butter with the milk until the butter is melted and the milk hot.
Heat the olive oil over medium heat and saute the onion until cooked, but not browned. Layer 1/4 of the onion in the bottom of the baking dish. Add 1/2 of the potatoes on top of the onion. Split the remaining onion in half and set aside. Sprinkle with salt and pepper; top with half of the onion. Add the remaining potatoes, season with more salt and pepper; add remaining onions.
Pour the hot milk and butter combination evenly over the top of the casserole and bake at 425 degrees, for about 30 minutes or until top is browned, the milk has been absorbed and the potatoes are soft. Serves About 4 - double or triple for larger servings
Tip: If you like your potatoes sliced thicker, or you don't have a mandolin, cut them about 1/4 inch thick, place them into a pot, cover with water and bring to a boil. Immediately turn off the heat, remove pot from the burner, and let them sit in the water for 5 minutes. Drain well.
To Make This Au Gratin: For potatoes au gratin, add 2-1/2 cups of shredded Swiss, sharp Cheddar cheese, or use your favorite cheeses or any combination of cheeses. Omit the onion if desired, divide the cheese into thirds, setting aside one third for topping the casserole. Layer 1/2 of the potatoes in the bottom of the buttered baking dish. Season with salt and pepper to taste and sprinkle about 1/3 of the remaining cheese on top. Repeat the layer of potatoes, salt and pepper and another 1/3 of the cheese. Reserve the last 1/3 of the shredded cheese for the last few minutes of cooking when you'll return the casserole to the oven for about 5 minutes, or until cheese begins to brown.
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Posted by Mary on October 18, 2009
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