Every time I make scalloped potatoes from scratch I wonder why we ever ate the boxed kind!
I believe I have said it before, but my mother just can’t cook. We ate a whole lot of processed boxed food growing up. I think this is the reason why I refuse to eat boxed food now. It is so bad for you – so many preservatives, sugar, sodium.
We had boxed scalloped potatoes often growing up. Dried potatoes and powdered cheese food. Yum?
These potatoes were definitely not that!
The method to cook the potatoes was interesting. The process is more like steaming them verses boiling them. They get soft, but they don’t fall apart as much as boiled potatoes. This was a great thing!
The cheese sauce is like any other. Milk and cheese and flour.
The pimientos were a nice touch. Not only do you get a tiny crunch of pepper, you get that lovely red speck throughout the dish.
I also enjoyed the scallions. Just a bit of onion and a lovely green color.
Once everything is put together and baked you get the most amazing flavor!
The potatoes are soft and delicious, the cheese sauce creamy and flavorful.
Absolutely Amazing and Delicious!
NEW FASHIONED SCALLOPED POTATOES
6 Medium Potatoes, Sliced thin
1/3 Cup Butter
1/3 Cup Flour
1 Teaspoon Salt
¼ Teaspoon Pepper
3 Cups Scalded Milk
2 Ounces Chopped Pimientos
4 Scallions, Sliced Thin
½ Pound Sharp Cheddar Cheese, Diced
1 Cup Buttered Bread Crumbs
Place potatoes, ½ cup water and 1 teaspoon of salt in a saucepan. Cover and cook to boiling Lower heat and cook 10 minutes. Drain and place in a casserole dish. Melt butter in saucepan, then blend in flour, remaining salt and pepper. Slowly whisk in milk. Cook, stirring constantly until thick and smooth. Stir in pimiento, onion and cheese. Stir until cheese is melted. Pour over potatoes in casserole. Top with buttered crumbs. Bake in a 350 degree oven for 30 minutes.
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