Thursday, June 30, 2011

Chuck's Easy Scalloped Potatoes

My children love scalloped potatoes, but I really don't like to buy packaged mixes.  I want to know exactly what is going into my children's food and in my world, little spice packets don't convey that message.

My Father is the one who taught me this easy recipe.  He is the king of the grill at my parent's home and he frequently makes dinner.  I was surprised my father knew how to make scalloped potatoes.  He knows his way around an engine, but how about a potato?

He does have good taste buds and you don't have to be a grease monkey to appreciate these spuds.  I haven't had a child turn their nose up yet.  That means a lot, can you get that guarantee from AAA?

Here's my Father's easy scalloped potatoes.  You may have to tweak the measurements to fit your pan and family size, but the ratios are about the same.  I like to use a 9x9 square pan.

Chuck's Easy Scalloped Potatoes
1 medium potato per person
1 large onion or 3 tablespoons dried onion
1/4 cup sliced butter
4 to 6 slices of American cheese (I have used cheddar, mixed blends, etc.)
1 1/2 cups milk

  1. Grease your pan and preheat the oven to 375 degrees.
  2. Peel and thinly slice your potatoes and onions.  I scrubbed some red potatoes and left the skin on. 
  3. Make a layer of potatoes, onions, butter, and season with salt and pepper.  We are generous with the pepper.

  1. Repeat layers until the pan is full.  We usually have about 3 layers.

  1. Cover the potatoes with the cheese slices.  I like to sprinkle the top with paprika for a bit of color. 

  1. Pour the milk over the potatoes.  We aim to fill the milk halfway up the pan.

  1. Loosely cover and bake until the potatoes are tender.  It usually takes 60 or 90 minutes.
  2. Rest a few minutes before serving.