Sunday, October 18, 2009

Scalloped Potato Casserole

Thin slices of seasoned potatoes, layered with onion and baked in a buttery milk sauce.

Scalloped Potato Casserole

I 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, although it's been years now. Do they even still make them? They certainly came in handy from time to time, but these are made from scratch and really not all that time consuming to be honest, but worth every single second. They go wonderful with baked chicken or pan fried pork chops and are a perfect 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 having, you will speed through prep like nobody's business, they'll all be uniformly thick meaning that they will all cook in the same amount of time, and a 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. 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

Ingredients
  • 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
Instructions

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

~Cook's Notes~

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.

Source: http://deepsouthdish.com

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©Deep South Dish
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Check These Recipes Out Too!

Cheesy Potatoes au Gratin
Pan Roasted Rosemary Parmesan Potatoes
Mashed Potatoes with Cream Cheese
Mashed Potato Casserole
Posted by on October 18, 2009

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10 comments:

  1. Definitely add cheese to mine...love me some taters, just about any old way ya make um!
    ;D

    ReplyDelete
  2. Mmm who doesn't love some buttered up potatoes!? You have the most yummiest recipes and drool producing pictures. hahaha

    I'm doing a project for school..was hoping you and your bloggy friends would stop on over and post a comment on my Challenge Yourself post I made today. http://mya922.blogspot.com/
    Thanks

    Have a good week.

    ReplyDelete
  3. Looks so good. I've always wanted to make them but was afraid of how they would turn out. Will definetly have to try nowthat it looks so easy.

    ReplyDelete
  4. Huh--that looks so simple. I always thought scalloped or au gratin potatoes would be hard to make. I think I could do that--and I will be trying it soon. Thanks for the recipes and pictures too. Sheila in NC

    ReplyDelete
  5. I like the addition of the swiss cheese. Certainly will be trying this:)

    ReplyDelete
  6. Yum. I've not made scalloped potato casserole in ages. Now that your photo's have been in-bedded in my brain....I have no choice but to make these tonight! Thanks for killing my diet. LOL

    ReplyDelete
  7. I have a very similar recipe and love it. This looks yummy.

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  8. I make these too, au gratin style! I love em' with some baked ham for Sunday dinner. Yours look delicious! You're right on the butter. They're just better that way. : )

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  9. Tummy's rumbling over here. It looks heavenly!

    ReplyDelete
  10. I really need to get a mandolin so I can make this!!

    ReplyDelete

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