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:
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.
Salt and pepper to taste
Powdered garlic (a teaspoon or two)
Corn starch (a heaping tablespoon)
2-3 tablespoons oil
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!)
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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