Easy, delicious meals like scalloped potatoes are always my go to around here. Especially if it’s something that can be prepared ahead of time and thrown into the oven as needed. Even more so if the recipe for these scalloped potatoes only involves 5 ingredients to make and you couldn’t screw it up if you tried! I promise!
There are 2 secrets to this recipe.
- Assemble in layers
- Bake at a lower heat, for a long time.
Do those things and people will be begging for your recipe!
- 4-5 medium sized potatoes (depending on the size of your dish, you may use more or less)
- ham or bacon (optional)
- Preheat oven to 200.
- Grease baking dish well.
- Using a slicer or food processor (if you have one) slice a potato into thin slices. We're talking 3-4mm thick.
- Start your first layer of potatoes by laying each slice side by side in the dish, overlapping slighty.
- Once you have a full layer, sprinkle flour over top so that it covers all of the potatoes. It should not be too thick, but not just a dusting.
- Sprinkle cheese and ham or bacon if desired over the potatoes and flour.
- Then begin a new layer of potatoes. I find it easiest to peel and slice each potato as I'm going so that I don't use more than I need.
- Once you have completed a few layers and are about an inch from the top of the dish, pour milk into the dish until it comes up to your top layer of potatoes. You don't want to cover them.
- Add some cheese to the top and cover with a glass lid or aluminum foil.
- Bake for 3 hours, checking every so often. If you don't have that much time, you can turn up the heat and cook quicker just be sure to watch that the top doesn't burn.
- Remove cover for the last 30 mins of cooking.
- Notice how there are no amounts listed? You'll understand why as you go along but I like to explain it this way so that you can make any size Scalloped Potato that you want or need.
- If you want to prepare things before hand and cook later, follow steps until adding the milk. Wait to add the milk before baking.
- This is a great meal to make ahead and freeze and can also be made in the slow cooker.
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