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Skynyrd Savory Scalloped Potatoes

flexapleaser's picture
The Rock and Roll Geek makes Southern Savory Scalloped Potatoes.
Ingredients
  Yellow mustard 1 Dash
  Salt To Taste
  Pepper To Taste
  Red skinned potatoes 6 Medium
  Butter 3 Tablespoon
  Green onions 6 , with 2 inches green, sliced
  Flour 3 Tablespoon
  Whole milk 2 1⁄4 Cup (36 tbs)
  Red skinned potatoes 6 Medium, peeled, cut into very small pieces
  Green onions 6 Medium, chopped finely
  Dried mustard 1⁄4 Teaspoon
  Nutmeg 1 Dash
Directions

GETTING READY
1. Peel the potatoes, wash and slice them and keep aside.
2. Wash the green onions and cut off the roots. Chop them along with their stem (both the white and the green parts).

MAKING
3. In a medium saucepan, melt butter.
4. Add onions and saute for few minutes till tender and translucent.
5. To this add flour and heat for one minute while stirring continuously to avoid lumps.
6. Add the whole milk and heat it till the sauce thickens, while stirring continuously.
7.Add salt and pepper to taste and a dash of yellow mustard.
8. Remove the sauce from heat.

FINALISING
9. In a large bowl, mix the potato slices and the sauce. Combine well by stirring.
10. Take a baking tray of size 11 X 17 and oil it lightly.
11. Pour in the potato and sauce mixture and cover with a foil.
12. Turn on the oven to 3500C and bake it for 45 minutes or till the potatoes are tender.

SERVING
13. In a large serving bowl, serve the potatoes with bread or plain.

TIPS
The milk used, should be of room temperature or warm. Do not use cold milk.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Preparation Time: 
10 Minutes
Cook Time: 
60 Minutes
Ready In: 
70 Minutes
Servings: 
4
Planning to throw a thanksgiving party and need some quick side dish ideas, especially for the vegetarian crowd at your party. Then you should take a look at this delicious southern classic savory scalloped potato recipe with basic ingredients, already available in your pantry. The best part is the leftovers would taste even better the next day.

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