My “You Do You” Scalloped Potatoes

My “You Do You” Scalloped Potatoes

I don’t believe in telling people how to season their food, which would make me a terrible cook book author. But I’m someone who cooks by heart… and I season with what I have on hand.

Scalloped potatoes are a favorite for me. They’re easy, and you can dress them up any way you like!

But basic scalloped potatoes are very simple:

Ingredients:

Sliced potatoes

Milk, or a milk alternative
I use unsweetened almond milk. (Just make sure it’s plain and unsweetened, no vanilla added, or it will taste weird.) This time I used a gluten-free, dairy-free whipping cream cut with water, and it turned out great. It’s a forgiving recipe.

Sliced onions

Salt and pepper to taste

Powdered garlic (a teaspoon or two)

Corn starch (a heaping tablespoon)

2-3 tablespoons oil

Instructions:

Layer your potato slices and onion slices a baking dish. Mix up the milk, salt and pepper, powdered garlic, oil and corn starch in a bowl. Pour it on top of the potatoes.

Bake at 400F for an hour and a half covered with tin foil. Check it from time to time. Toward the end, take the foil off so the top can brown up.

Easy! And delicious!

Things you can add if you’re feeling fancy: (not all at once, of course!)

Cheese!
Mushrooms
Spinach
Chicken
Dill
Seasoning salt
BBQ seasoning
Whatever strikes you as tasty in your scalloped potatoes!

If you come up with some tasty addition to your potatoes, tell me about it! I’m always keen to try some new variation of these potatoes.

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5 responses to “My “You Do You” Scalloped Potatoes”

  1. Oh.my, Patricia, I love Scalloped Potatoes too! I ‘be been making mine in my slow cooker. I slice the potatoes, combine a can of Cream of Celery Soup & can of milk & pour over potatoes. Sprinkle salt & pepper over this. I’ve been adding my ham steak to this as well. I cut it up into.bite size pieces and stir in among the potatoes. Add onion & stir. I cook on high for about 3 hours then turn down to low or warm until ready to serve 🙂 Sometimes I stir in some shredded cheddar Cjeese. Creamy & yummy 🙂

  2. I have potatoes to use or lose, so I’ll scallop some. I dehydrate garden herbs and veg, so I plan to season them accordingly. And I prefer to use condensed milk and butter for the sauce.
    Thanks for the idea!

  3. Reblogged this on quirkywritingcorner and commented:
    I used to have scalloped potatoes often when I was growing up. I hardly made them after getting married. The few times I did make them I messed up. Most of the time the potatoes were too raw or everything was a tasteless lump. This recipe sounds easy so I may give it a go.

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