Ingredients
-
4 - 5
-
3
-
4
-
1/2
-
2
-
-
-
-
-
-
-
-
-
-
Directions
Southern Scalloped Potatoes,This delicious casserole hasn’t been compromised by garlic and some other seasonings to detract from the traditional southern flavor, or gunked up with cheese to turn it into a gratin or doria. We enjoy this authentic southern dish year-round, so good in its creamy simplicity and subtle flavors. My family always expects it for Christmas dinner alongside the ham and cranberry chutney. Be your own judge regarding measurements. I learned from my grandmother and she never measured, so I’ve learned to guestimate on many of my recipes. NOTE: This dish can easily be frozen after baking, then thawed out and reheated. I do not recommend freezing without baking first, since potatoes will sometimes get mushy if frozen uncooked. I personally do not like a tin baking pan for this particular recipe, especially for freezing, since it can sometimes impart a “tinny” taste. Also, if this recipe is baked in a glass baking dish and then frozen, the glass will shatter if not at room temperature. So, if freezing in a glass baking dish, I recommend baking and freezing in Corning Ware since it will not break.,This is the real deal–the original. The first time you make it, it will flood your taste buds with memories of pot-lucks, family reunions, and school lunches from yesteryear–even to the point of tears. Albeit, bland is as bland does; and this recipe also withstands contaminations of cheddar cheese, garlic, additional spices and herbs, or whatever cinches yer bustle. Moreover, replace thinly sliced Idaho baking potatoes with thinly sliced red boiling potatoes and this thing withstands freezing with perfection, yielding as good a left over as if it were fresh baked, first time, straight from the oven. I’ll continue making the original as submitted but won’t hesitate to update with a bit of contamination now and again. A definite keeper and I thank you for posting.,This is the real deal–the original. The first time you make it, it will flood your taste buds with memories of pot-lucks, family reunions, and school lunches from yesteryear–even to the point of tears. Albeit, bland is as bland does; and this recipe also withstands contaminations of cheddar cheese, garlic, additional spices and herbs, or whatever cinches yer bustle. Moreover, replace thinly sliced Idaho baking potatoes with thinly sliced red boiling potatoes and this thing withstands freezing with perfection, yielding as good a left over as if it were fresh baked, first time, straight from the oven. I’ll continue making the original as submitted but won’t hesitate to update with a bit of contamination now and again. A definite keeper and I thank you for posting.
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Steps
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1
Done
|
Boil the Potatoes Until They're Halfway Done, Then Cut Into Slices About 1/4 Inch Thick. |
|
2
Done
|
Set Aside. |
|
3
Done
|
Slice Three Onions and Saut in Butter Until Transparent. |
|
4
Done
|
Sprinkle Flour Into This Mixture and Continue to Saut Until Flour Begins to Darken a Little. |
|
5
Done
|
Add Milk and Continue Stirring Until the Sauce Is at the Consistency You Like. |
|
6
Done
|
It Should Be Medium-Thick. |
|
7
Done
|
Add Sliced Potatoes to the Pan and Mix Very Well. |
|
8
Done
|
Add Salt and Pepper to Taste. |
|
9
Done
|
Pour Into a Greased Baking Dish and Bake Casserole at 350 Degrees Until It Turns a Bit Brown. |
