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The perfect side dish to an elegant or celebratory main course, or the welcome addition to any potluck supper, scalloped potatoes are one of those dishes that seem complicated, but are deceptively simple. You’ll need to put in a bit of “peeler time” to get the spuds ready for the oven, but after that it’s just a long bake and a short standing period to let the sauce thicken. Then ...
This was the first time I made scalloped potatoes. I followed the recipe and it turned out great! The potatoes were tender after 1 hour of cooking. I did mix the milk and flour first before pouring over potatoes. For those who found the potato not done after recipe cooking time I suspect the reason was the potatoes.
15 Creamy Scalloped Potato Recipes. Follow these tips for making tender, creamy scalloped potatoes and rich potatoes au gratin, plus find five-star recipes to try. Creamy and Crispy Scalloped Potatoes "Really wonderful and easy. Pairs great with meatloaf!" – Lori. Old Irish Scalloped Potatoes "Great real Irish tater recipe.
DIRECTIONS. Start by slicing the potatoes about 1/8-1/4 inch thick. You may peel them first if you like. In a casserole dish, lay down a single layer of potatoes.
Directions. Preheat oven to 350°. In a large bowl, combine cream, salt, pepper and, if desired, thyme. Arrange potatoes in a greased 13x9-in. baking dish.
Directions. Preheat oven to 350°. In a small saucepan, melt butter; stir in flour, salt and pepper until smooth. Gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes.