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    Homemade Scalloped Potatoes, with a shor

    Source of Recipe

    Fluffy's Kitchen

    Recipe Introduction

    Here's how I do my scalloped potatoes... I guess it's a lot "by feel," I don't really have a verbatim recipe, but here's how I make mine. This is the shortcut, semi-homemade way to go about it, without screwing around making a white sauce to start with.

    List of Ingredients

    Cream of chicken soup
    Cream of celery soup
    12 oz can of evaporated milk
    2 cups of shredded cheese
    shallot, onion, scallions, or chives
    1 tsp dry mustard
    salt & pepper


    This would be for a 9x13 pan size... oven to 350 ... spray the pan with cooking spray, set aside.

    Peel and slice enough potatoes (I use my mandolin, or you could use a food processor, so they are all uniformly thinly sliced) to fill the baking dish a little more than half-way (maybe 2/3 of the way up the pan?). Slice a small shallot, or about 1/4 cup of onion, very finely chopped (or you could use fresh chives). Add them to the potatoes in the pan.

    In a mixing bowl, mix together a can of cream of chicken soup, a can of cream of celery soup, and a can of evaporated milk (12 oz). Salt and pepper generously, and I also add a teaspoon of dry mustard to my sauce. Whisk this all together, then stir in about two cups of desired shredded cheese - I like to use a mix of cheeses for the best flavor. My favorite is to use half sharp cheddar and half Swiss, but you can use what you like.

    Pour the sauce/cheese mix over the potatoes and mix everything together sort of gently, so you're not breaking up the potatoes and slopping everything out onto the counter. A nice big-size rubber spatula is helpful, but just as often, I'll just use my hands - they work best. Once everything is coated and mixed nicely, cover the dish with foil or a lid.

    Put into the 350 oven for an hour, then uncover and give them a gentle stir (just poke things around a little). Test for doneness, but they really won't be done... put them back in, covered, for another half hour, then test again for doneness (no need to stir anymore, you want them to continue baking and get nice and brown around the edges). After an hour and a half, they should be about done, but if it's a big full pan, they might need a little longer. Bake uncovered for 10-15 minutes to finish browning the edges and top.

    This is one of those dishes that you just can't hurry, unfortunately, but they are worth the wait. My favorite potatoes to use are either Yukon Golds, but nice russets will work too. The Yukons (or red potatoes) will make a prettier dish, where the russets tend to break apart more.

    Edited to add: since this dish is time consuming, you could make it on the weekend ... they reheat beautifully in the microwave for during the week.




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