After filling up on mashed potatoes at Thanksgiving, scalloped potatoes are a great way to change it up for your Christmas dinners. This is a relatively simple recipe, but can take some time if you do it entirely the old fashioned way. Therefore, let’s get a little modern with this vintage recipe and use a mandolin. There’s no need to sit and slice all of those potatoes by hand when you have one, and they’re fun to use. Here’s a couple of cooking tips for the scalloped potato recipe as well.
- Use fresh firm potatoes
- Use sea salt
- Use a mandolin
- Keeping the potatoes 1-2 ” from the top prevents boiling over
Ingredients – Scalloped Potato Recipe
potatoes ( Russet) Use your mandolin to thinly slice each potato
1 stick of butter
2 “heaping” tbsp of Flour per cup of milk
Salt (Sea Salt)
1 White Onion (can substitute w/ Onion Powder if needed)
4 cups Milk
Cooking Instructions – Scalloped Potato Recipe
Using a large casserole baking dish, grease the inside of the dish. First you need to wash, peel and thinly slice each potato. The sliced need to be thin. Begin evenly placing the sliced potatoes into the bottom to create a layer. Once your layer is in place, season with salt, pepper and onion powder. If you are using fresh onion then sprinkle finely chopped onion. Shave a thin piece of butter off the top of a fresh cube and break it up, then add to that layer. Repeat this process until you reach about 1-2 inches from the top of your casserole. Whisk flour and milk together, then pour over the layers until its just over the top layer of the potatoes.
Bake at 350 degrees for approx. 1 1/2 hour – 2 hours
Once it’s browned on the top and bubbling, you’re done!