{"id":543,"date":"2009-09-25T21:16:00","date_gmt":"2009-09-26T04:16:00","guid":{"rendered":"http:\/\/recipes.cuppylicious.net\/?p=543"},"modified":"2011-08-29T01:57:51","modified_gmt":"2011-08-29T08:57:51","slug":"scalloped-potatoes","status":"publish","type":"post","link":"http:\/\/recipes.cuppylicious.net\/?p=543","title":{"rendered":"Scalloped Potatoes"},"content":{"rendered":"
\"Scalloped<\/a>

Scalloped potatoes in 9x13 dish<\/p><\/div>\n

Total time:\u00a0 2.5 hours.<\/p>\n

Adapted from Scalloped Potatoes and Onions<\/a> at AllRecipes.<\/p>\n

Stop right here if you don’t own a mandoline<\/a>. You may continue without a mandoline ONLY if you have patience to rival Kesuke Miyagi<\/a>.<\/p>\n

5-7 large potatoes, peeled and thinly sliced
\n3\/4 cup chopped onion
\n3 tablespoons butter or margarine
\n1\/4 cup all-purpose flour
\n2 cups chicken broth
\n1 cup milk
\n2 tablespoons sour cream
\n1 teaspoon salt
\n1\/4 teaspoon pepper
\n1\/4 teaspoon paprika<\/p>\n

Preheat the oven to 350.<\/p>\n

1. In a greased 9×13 baking dish, layer potatoes and onion.
\n2. In a saucepan, melt the butter; stir in flour until smooth. Gradually add broth, sour cream, salt and pepper; cook and stir for 2 minutes or until thick and bubbly.
\n3. Stir in milk and paprika. Pour over potatoes.
\n4. Cover and bake 90 minutes or until tender.<\/p>\n

I uncovered my dish at the 85 minute mark and ended up just keeping them in there until they browned. My guess is it was a total of 2 hours (120 minutes). I probably “overbaked”, but they were still really saucy and soft, with almost no crispness.<\/p>\n

The original recipe didn’t call for milk. I wasn’t going to use milk at all, but I just felt like I had way more potatoes than the original recipe called for, so I added a cup of milk to be on the safe side. If you’re using a smaller baking dish, don’t bother with the milk; the steam from having a covered dish produces plenty of moisture.<\/p><\/blockquote>\n","protected":false},"excerpt":{"rendered":"

Basic, no frills, scalloped potatoes. Takes about 3 hours. […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[45,66],"tags":[25,34,51,43],"_links":{"self":[{"href":"http:\/\/recipes.cuppylicious.net\/index.php?rest_route=\/wp\/v2\/posts\/543"}],"collection":[{"href":"http:\/\/recipes.cuppylicious.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/recipes.cuppylicious.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/recipes.cuppylicious.net\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/recipes.cuppylicious.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=543"}],"version-history":[{"count":4,"href":"http:\/\/recipes.cuppylicious.net\/index.php?rest_route=\/wp\/v2\/posts\/543\/revisions"}],"predecessor-version":[{"id":1168,"href":"http:\/\/recipes.cuppylicious.net\/index.php?rest_route=\/wp\/v2\/posts\/543\/revisions\/1168"}],"wp:attachment":[{"href":"http:\/\/recipes.cuppylicious.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=543"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/recipes.cuppylicious.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=543"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/recipes.cuppylicious.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=543"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}