How to Make Scallop Potatoes

Welcome, I’m Deronda.

Today I have a request.

My subscriber named Linda in Indiana would like to know how to make scallop potatoes.

Why You’ll Love This

oh my gosh, these are going to be so scrumptious.

You can have them with meatloaf, you can have them with hamburgers, you can have them with eggs, they go great with everything.

ooh, it’s going to be there, nice, cheesy, warm, ooh, I can already tell, they’re going to be absolutely delicious.

Now all the potatoes are absolutely, perfectly tender, I’ve got that cheese on there, that’s still a little warm, give it a try, ooh, ooh, ooh, ooh, ooh, ooh, ooh, ooh, ooh, those are absolutely fantastic, ooh, cheesy, they’re not dried out, like you can get sometimes in those scalloped potatoes, nice and tender, full of flavor, hey you all, it’s a perfect side dish.

Ingredients

• 4 cups of thinly sliced potatoes
• 2 cups of Colby and Monterey Jack cheese
• 3 tablespoons of butter
• 3 tablespoons of flour
• 2 tablespoons of minced onions
• 1.5 teaspoons of kosher salt
• 1.5 teaspoon of fresh cracked pepper
• 1.5 cups of milk
• shredded cheese (for topping)

Instructions

1. So let’s get this started and let’s start to saute the butter and the flour together.
2. In a skillet or you may use a sauce pan, I’m melting the butter on medium high heat.
3. I’m adding the flour to make a root.
4. I’m going to cut the flour in the butter here for the next minute.
5. Now we’ve got all that raw flour flavor cooked out, and we’re adding the minced onions.
6. The next we’re adding in that cup and a half of milk.
7. At this time I’m adding the salt, and I’m adding the fresh cracked black pepper.
8. Now you’re going to continue stirring this until it comes to a boil.
9. It’s boiling, so now we’re going to turn the heat down to low, and we’re going to start adding in this fabulous cheese, and we’re going to make this ooey, gooey, delicious cheese sauce.
10. And you’re just going to whisk this in until your cheese has blended very beautifully into your flour and your milk mixture here.
11. All right, now I’m just going to go ahead and add the rest, as you can see.
12. And once this is all melted in, we’re going to start layering the potatoes with this fabulous cheese sauce, and that looks about perfect.
13. Now I’ve lightly greased the bottom of the baking pan here, and once we get our one layer of potatoes on the bottom, we’re going to use a ladle, and I’m going to ladle in this fabulous cheese sauce, as you can see.
14. And I’m only going to ladle in half, because we’re going to put another layer of potatoes on top of this.
15. All right, now another layer of potatoes.
16. I’ve got my last layer of potatoes and cheese sauce on, and now before we put it in that 350 degree preheated oven for the next hour, I’m going to go ahead and put a layer of that shredded cheese on top.
17. So now off to the oven, it goes for the next one hour.
18. This took the bubbly, scalloped potatoes out of the oven.

Cooking Tips

• I’ve done this by hand, but if you’d like to use a mandolin, you can do that too.
• I’ve drained my potatoes, and the reason I had them in water was to keep them from oxidizing, and that means I didn’t want them turning brown.
• So you want to make sure you drain all that water off before you start adding it into the bottom of your one quart baking pan here.
• I’m going to let them cool for about 20 minutes, the 30 minutes, and then I’ll come back, cut into it, and tell you what’s going to be like.

Serving Suggestions

You can have them with meatloaf, you can have them with hamburgers, you can have them with eggs, they go great with everything.

hey you all, it’s a perfect side dish.

Hope you give it a try, I’m Derona.