How to Prepare Super Quick Homemade Scalloped Potatoes with a twist
Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, Steps to Make Homemade Scalloped Potatoes with a twist. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Scalloped Potatoes with a twist, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Scalloped Potatoes with a twist delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Scalloped Potatoes with a twist is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this particular recipe, we must prepare a few components. You can cook Scalloped Potatoes with a twist using 6 ingredients and 6 steps. Here is how you cook that.
So I looked through here for a scalloped potatoe recipie and they all seemed to have the major ingredients in common. Well, I like different and decided to add mushroom soup and throw in some sauted onions as well. Walla! I'll be making it this way from now on. Yummy × 10. 😛
Ingredients and spices that need to be Prepare to make Scalloped Potatoes with a twist:
- 5 Golden Russet potatoes peeled and thinly sliced
- 5 tbs butter (hold 1 tbs for onions)
- 1 small onion sliced like you would do onion rings but thin
- 4 tbs flour
- 4 tbs mushroom soup
- 2 1/2 cups shredded blended cheese
Instructions to make Scalloped Potatoes with a twist
- In a saute pan, cook onion in butter till they start to separate and are tender and translucent and set side in a bowl. Season to taste. Place half the sliced potatoes in a greased 1 quart dish.
- Add butter in a pan until melted, now add flour, milk and mushroom soup stiring frequently.
- Cover with half layer the sauce, half layer of onions and 1 cup of cheese. Repeat layers.
- Top with remaining 1 1/2 cup of cheese.
- Bake covered at 425°F for 35 minutes. Uncover and bake 30 minutes more or till potatoes are tender. Let stand 5 minutes. Serves 4.
- Optional: On the last layer, after the onions, I cut up 2 tbs of extra butter into quarter pieces and place on top of the onions and then add cheese.
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