Cheesy Scallop Potatoes
Source of Recipe
Copykat
List of Ingredients
Here is how I do mine......learned from my MOM, who learned from her Mom!!!!
Really "no amounts".......one of those kinds of recipes.d I do at 350/375 till fork tender and golden on top.
I use red potatoes and do not peel...just wash and slice thin....keep in cold water to keep from browning, but I just do one layer at a time. You can keep potatoes whole and dry and slice when ready to assemble. I paper towel raw potatoes dry b/f layering each layer.....not too dry.....just not "sopping wet".
Grease baking pan/dish w/ butter.
Thinly slice raw potatoes - one layer at a time.....to come up about 1/4 - 1/2 " in your dish/pan.
Salt and pepper potatoes - see note below on "garlic pepper".
Put dabs of sliced butter on potatoes.
Handful, or to taste of shredded velveeta...or can just cube it in small cubes....shredded cheddar, shredded/or grated parm, I usually sprinkle on "garlic pepper"....or can just use reg.
Continue layering. Sometimes I add raw diagonally sliced carrots...not too thick. And I have added ham, also...cut into 3/4" cubes. Heck, I've even added broccoli, for a twist -- I do steam broccoli in micro for a little bit....just to color up/ soften a bit, as they will bake in the milk/cheese sauce.
When your pan is layered to about an 1 1/2" from top.......pour milk or half and half over potatoes till it comes up 3/4 of the way, but NOT covering. B/F I pour milk/halfnhalf on, I press down lightly w/ my hand..not too hard.
Then I mix up Progresso Italian Bread Crumbs w/ melted butter - toss in a handful of grated parm and sprinkle over top and bake 350 till potatoes are fork tender. Usually takes and hour to 1 1/2 for 5 lbs potatoes.......estimate.
They are actually better if you do a day ahead and reheat. Very easy and can add or take away from this. My mom used to put thick slices of Velveeta on top and they would brown up nice......Mmmmmmm
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