Wednesday, May 23, 2012

Scalloped Potatoes


Like most recipes, I've adapted or don't cook it exactly the same every time, but the original recipe comes from the Old Mennonite Treasury.


Ingredients:
  • 6 - 7 large russet potatoes
  • 1 onion
  • 1 can cream of mushroom
  • 1 cup milk
  • salt and pepper
  • paprika
Method:
  1. Peel and thinly slice potatoes and onion
  2. Mix soup and milk, blending well
  3. Arrange half of the potatoes in a buttered dish. Shake some salt and pepper all over.Top with onion and pour 2/3 of the soup mix evenly over top.
  4. Arrange the rest of the potatoes, a little salt and pepper and the rest of the soup. Sprinkle with paprika.
  5. Cover dish and bake at 375 F for 60 - 90 minutes. If you like the top a bit crispy, remove cover for final 15-30  minutes. Although the potatoes may be done in 1 hour, I like to put them in a bit ahead of time, just in case. There is nothing like waiting for potatoes to get done, and they taste better when they are cooked longer. You can always just cover and let them sit for 15 minutes before serving.

12 comments:

  1. Delicious because this is the recipe I use with a twist. Before you pour on the milk/mushroom soup mix, put a layer of medium pork chops that have been floured and browned, over the potatoes then add the soup and bake the same.

    ReplyDelete
    Replies
    1. My Mom taught me to make this exact dish before I went off to college, many moons ago. Wonderful memories.

      Delete
  2. I sometimes add chopped or cubed ham, and I always use cream of onion soup. Yum so good. But our recipes are almost identical.

    ReplyDelete
  3. Always delicious - scalloped potatoes are such a nice "company" dish. Thanks for sharing your version. I have my mother's recipe for huge quantities as in feeding 200+ people at a wedding or party - love how she wrote the instructions for the layers of sliced potatoes, hot milk, flour, chopped onions, seasoning, and lots and lots of butter of course!

    ReplyDelete
    Replies
    1. Hi There, I would really like your mothers recipe for the scalloped potatoes for 200 plus people.

      Delete
    2. Hi there Anonymous - here is the recipe as my mother wrote it (many years ago):
      Scalloped Potatoes “7 pans feeds 200 people”
      Potatoes – peeled and thinly sliced – enough to fill a large roast pan ¾ full.
      3 qts. Milk - heated
      3 Heaping Tbsp. flour
      3 Level Tbsp. salt
      1 medium Onion – chopped
      ½ tsp. pepper
      1/3 lb. butter
      Grease bottom and sides of large roast pan. Divide the ingredients to make 3 layers starting with the sliced potatoes in bottom of pan. Sprinkle each layer of potatoes with flour, salt, chopped onion, pepper, and dollops of butter. Pour the hot milk over all. Bake for 3 hours at 350 degrees. “7 pans feed 200 people” is what she had written. “50 lbs. of potatoes makes 7 pans and make the roast pans ¾ full only – not more”.
      Enjoy!


      Delete
  4. Hey you've got my recipe. I've been making them this ways since forever. Love scalloped potatoes this way.

    ReplyDelete
  5. Another method of making scalloped potatoes, instead of soup and milk use whipping cream, same method with seasonings and onions, very rich but oh so good. Add enough cream to just reach about an inch below the top level of the potatoes. Enjoy.

    ReplyDelete
  6. Very similar to ours - potatoes in the bottom though, top with the onion, then cover with 2 cups of cheese .. then cream of celery soup (make it nice and salty!). Cover and bake low for about 3-4 hours. Amazing. Original recipe had cubed ham in bottom below the potatoes, but being a vegetarian meant switching that up for sprinkling some bacon bits (which are veg friendly) over the potatoes before adding the cheese.

    ReplyDelete
  7. Mmmmm, the ultimate comfort food.

    Blessings to All.

    ReplyDelete
  8. Mmm! I just happen to have a can of "wild mushroom soup". It's been a long time... . I think I'll have this for supper on Sunday.

    Sharon

    ReplyDelete
  9. It is pretty hot in Texas already, but I printed the recipe for next fall and winter. Already looking forward to it.

    ReplyDelete