The best Scalloped Potatoes

(You can use fresh potatoes and slice them very thin and cook as regular or you can used canned sliced potatoes – which is what I did)

  • 5 or 6 potatoes
  • Broth 2 cups for fresh potatoes or about 1 cup for canned
  • Butter 4 tablespoons
  • Minced garlic
  • minced or diced onions
  • Sour cream (about 1 cup)
  • Variety of shredded cheeses (I used Mexican 4 cheeses and parmesan
  • Salt and Pepper

Melt butter in medium skillet and then sauté the minced garlic and minced onions until tender.  Add flour (about 4 T) over the sauté mix until a little browned (don’t burn it) and then add the broth and cook until thickened.  Once thickened, add the sour cream and cook until almost boiling.

Now spray dish with pam and layer the potatoes, cheese and sauces at least 3 times.

Cook at 350 about 45-1 hr until edges are bubbling and if using fresh potatoes, be sure they are cooked through.

 

About Judy Nevius

Married 50 years this August 2021. Love traveling and spending time with our 4 children, their spouses and our 9 grandchildren.
This entry was posted in Potato, potatoes, scalloped, Uncategorized and tagged , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s