Scalloped Potatoes

Scalloped potatoes are a rare treat in our home, simply because I get into a rut and end up making the same 5 or 6 meals on repeat.

Who else has been there?

It can be so frustrating trying to break out of that cycle and think up something new and exciting to make for dinner!

And that is where scalloped potatoes come in to save the day!

Yes, they take a little longer to make than those easy meals-on-repeat, but it is so worth it for a fabulous dish that the whole family loves.

I tend to triple or even quadruple this recipe so I can freeze extra trays for an easy side dish with the prep time already out of the way.

Scalloped potatoes go well with so many meals, but meatloaf has been my go-to dish to serve it with (no, my recipe is not the notorious “MYSTERY” meatloaf!).

So let’s get down to it!

First, chop the onions, mushrooms, and garlic and sauté in butter until soft.

Add salt and pepper to taste.

Meanwhile, slice the potatoes into thin rounds of equal thickness.

Once the onions are soft and translucent, add the flour to the pot and mix well with the buttery mixture.

Allow it to brown, stirring occasionally so it doesn’t burn.

This step adds so much flavour and is the “secrete” to good sauces and gravy.

(I remember a family friend being impressed that I knew to brown my flour when I was only 14 years old)

Next, add the cream of mushroom soup and milk, stirring out any lumps.

Bring to a boil and remove from heat.

Layer the sliced potatoes in a greased pan and spoon the cream sauce over the potatoes, one layer at a time.

Typically this will take 4-5 layers in a standard 9×9 pan.

If you want a faster, easier option you can cube the potatoes rather than slice them and simply mix everything together in the baking pan.

I find that I am much faster at cubing potatoes than slicing them and then I can skip the layering step, however it does not get the traditional scalloped potatoes look.

Once you have layered all the ingredients, cover with tin foil and place in the pre-heated oven for an hour at 350º or until fork tender.

Remove the foil and allow to bake for another 5-10 minutes to brown the top.

Serve with your favourite main dish and veggies – and enjoy!

Some optional ingredients you can add are cheese on top, bacon bits mixed into the cream sauce or garnishing with green onions.

Recipe

4 medium potatoes, sliced

2 cups milk

1 large onion, finely chopped

2 cups mushrooms, chopped

3 cloves garlic, minced

3 tablespoons butter

2 tablespoons flour

1 teaspoon salt

1/4 teaspoon pepper

1 can cream of mushroom soup

Optional Ingredients

Cheddar cheese

Bacon bits

Green onions

Instructions

Slice potatoes into thin rounds of even thickness.

Sauté onions, mushrooms, and garlic in a large sauce pan with butter until soft.

Add salt, pepper, and flour and allow to brown before adding the cream of mushroom soup and milk, stirring out any lumps.

Bring to a boil and remove from heat.

Layer potatoes in a 9×9 greased baking pan and cover with sauce, then layer again and cover with sauce.

Repeat until all potatoes have been added and cover with a final layer of sauce.

Cover with tin foil and bake at 350º for 1 hour or until fork tender.

Remove foil and bake for another 5-10 minutes or until golden brown.

Enjoy!