Food Question...again...Scalloped Potatoes

Moms View Message Board: General Discussion: Archive September 2004: Food Question...again...Scalloped Potatoes

This Sunday DD is going to be Baptized and we are having everyone over to our house for Brunch after. I am going to order a Honey Baked Ham and I am planning on making scalloped Potatoes.

Does anyone have a recipe for Scalloped Potatoes that they LOVE? There will be 25 people at our house so I am guessing I will have to double any recipe I get.

Thanks in advance.

By Janet on Monday, September 20, 2004 - 04:45 pm:

Bump!

By Kate on Monday, September 20, 2004 - 06:13 pm:

I don't do anything special to them...I just slice them about 1/4 inch thick and place them in a big casserole dish and cover them with butter and flour and salt and pepper. I love them this way. I wish I could join you, it sounds delicious!

By Mommyathome on Monday, September 20, 2004 - 06:22 pm:

My mom use to do them with milk. But, I have no idea how. I would love to find that method!

By Emily7 on Monday, September 20, 2004 - 07:29 pm:

I found this recipe on CD Kitchen I haven't tried it yet, but was planning to do it next week.

9 red potatoes
1/4 cup milk, 1% lowfat
1/4 cup half and half
1/2 pound cheddar cheese -- shredded
1 teaspoon dry mustard
1 1/2 teaspoon salt
1/2 teaspoon ground nutmeg
dash pepper
4 ounces butter
paprika
Boil red potatoes with skins on until tender. In saucepan, combine milk, cream, cheddar, mustard, salt, nutmeg, and pepper. Cook over medium heat until cheese melts; do not boil. In a well-oiled 9 x 13-inch casserole dish, slice potatoes; cover with sauce. Dot with butter and paprika.* Bake at 350, uncovered, for 1 hour.

*May be refrigerated up to 24 hours at this point.

Per serving: 305 Calories; 22g Fat (64% calories from fat); 10g Protein; 18g Carbohydrate; 64mg Cholesterol; 706mg Sodium

NOTES : Red-skinned potatoes make this uniquesly wonderful!

By Kate on Monday, September 20, 2004 - 07:41 pm:

Oh yes, sorry, milk is included, too!! Butter, flour, milk, salt and pepper. Simple, but yummy. If it sounds appealing I can track down measurements, but I didn't know if you were looking for fancier methods.

By Coopaveryben on Monday, September 20, 2004 - 10:34 pm:

That is the way I make mine and everyone raves about them. The thinner you can get the potatoes the better. It is a simple white sauce and like Kate I don't know the measurements I just dump. Start with the butter in a pan add the flour slowly add mild and salt and pepper to taste.

By Andi on Monday, September 20, 2004 - 11:22 pm:

Sounds yummy, I think they will be a hit!

By Fraggle on Tuesday, September 21, 2004 - 10:10 am:

I make a cream sauce first, then add a lot of cheddar cheese(or any favorite cheese) to melt and then layer the sauce with thinly sliced potatoes.