Scalloped Potatoes

Scalloped potatoes in 9x13 dish

Total time:  2.5 hours.

Adapted from Scalloped Potatoes and Onions at AllRecipes.

Stop right here if you don’t own a mandoline. You may continue without a mandoline ONLY if you have patience to rival Kesuke Miyagi.

5-7 large potatoes, peeled and thinly sliced
3/4 cup chopped onion
3 tablespoons butter or margarine
1/4 cup all-purpose flour
2 cups chicken broth
1 cup milk
2 tablespoons sour cream
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika

Preheat the oven to 350.

1. In a greased 9×13 baking dish, layer potatoes and onion.
2. 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.
3. Stir in milk and paprika. Pour over potatoes.
4. Cover and bake 90 minutes or until tender.

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.

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.