0 0
Crunchy Scalloped Potatoes With…

Share it on your social network:

Or you can just copy and share this url

Nutritional information

335
Calories
132 g
Calories From Fat
14.7 g
Total Fat
8.6 g
Saturated Fat
47.8 mg
Cholesterol
584.6 mg
Sodium
44.5 g
Carbs
4.6 g
Dietary Fiber
3 g
Sugars
7.4 g
Protein
275g
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Crunchy Scalloped Potatoes With…

Another fantastic recipe - Powered By KETO4X.COM

Cuisine:

This is, basically, the way my mother (1902 - 1985) taught me to make scalloped potatoes ---- with a couple of corrections. After sprinkling a layer of potatoes with the flour mixture, it should be dotted with butter so it cooks into a sauce ---- and the onions should definitely be sauteed.
Finally, a nice sauce will develop if you pour just milk over the casserole ---- half cream and half milk would be even better. I think the stock is at odds with the rest of the recipe ---- if a chicken flavor is desireable, why not dissolve some bouillon cubes in the milk/cream?

  • 1hr 45mins
  • Serves 8

Ingredients

Directions

Share

Prep Time: 20 m   |   Cook Time: 1hr 45mins   |  Serves: 8

Crunchy Scalloped Potatoes With Thyme, Scalloped potatoes with something different a crunchy topping and mild thyme flavor Found this on TexasCooking Online Delicious!”, This is, basically, the way my mother (1902 – 1985) taught me to make scalloped potatoes —- with a couple of corrections After sprinkling a layer of potatoes with the flour mixture, it should be dotted with butter so it cooks into a sauce —- and the onions should definitely be sauteed
Finally, a nice sauce will develop if you pour just milk over the casserole —- half cream and half milk would be even better I think the stock is at odds with the rest of the recipe —- if a chicken flavor is desireable, why not dissolve some bouillon cubes in the milk/cream?

 

_________________________________________________________________________________________
Find inspiration with over 300,000+ recipes.  Powered by KETO4X home of the 30-Day Weight Loss challenge.
_________________________________________________________________________________________

Steps

1
Done

Preheat oven to 400°F.

2
Done

Lightly grease a 9x13 inch baking dish.

3
Done

In a small pan, melt butter.

4
Done

Stir in the bread crumbs and saute briefly.

5
Done

Set aside.

6
Done

In a small bowl, combine the flour, thyme, salt and pepper.

7
Done

Place 1/3 of the potatoes into the baking dish.

8
Done

Sprinkle 1/3 of the flour mixture evenly over the potatoes and top with 1/2 of onions (if desired).

9
Done

Repeat.

10
Done

Top with remaining third of potatoes and flour mixture.

11
Done

Mix together Chicken stock, whipping cream and mustard.

12
Done

Pour mixture over the potatoes.

13
Done

Bake for 1 hour at 400°F.

14
Done

Turn oven down to 350°F.

15
Done

Lightly spread the bread crumb mixture over the top and bake for an additional 30 minutes.

Bobby Ryan

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
This is some of the best chicken I've ever made. It was packed with flavor and was so easy to make!
previous
Lynn’s Favorite Jerk Chicken
this is a great base for dinner. I used bottled gyoza sauce on it because it was kind of plain.
next
Baked Panko Chicken Strips
This is some of the best chicken I've ever made. It was packed with flavor and was so easy to make!
previous
Lynn’s Favorite Jerk Chicken
this is a great base for dinner. I used bottled gyoza sauce on it because it was kind of plain.
next
Baked Panko Chicken Strips

Add Your Comment