Monday, April 30, 2012

Scalloped Potatoes

 Yes, I'm finally back.  I've been accumulating pictures and ideas for several months while I've been in the throes of getting my house on the market. What a job! It's finally on and now we are playing the "waiting game" and the "keep everything perfect game."  So far so good.

This is a dish that I made on Easter, very last minute.

Originally, we were going to attend our church's potluck but I didn't make it to church that morning.  I'd been battling with a flu/cold bug for a few days and just couldn't pull myself together. I think it was my first Easter ever that I didn't make it to church.

I still needed to feed my family something.  I took inventory of my fridge and kitchen.  I had a bag of red potatoes, a cauliflower, some carrots, onions, and a nice big tub of lettuce.

Here's the first dish I pulled "out of my hat."

Here's the deal.  You either have to have a lotta patience and a very sharp knife or one of those Mandolin do dads.  I have a cheapo mandolin that works great for me.

Wash the potatoes and slice them thinly without chopping off any of your fingers.

I like to arrange them in a circular pattern in a greased dish.

Layer them round and round.

Sprinkle with salt and pepper and drizzle with a bit of olive oil as you layer.

Dot the top with butter.

Bake in a 400 degree (F) oven for 45 minutes or so.

I put the dish under the broiler for a bit (too long) to brown it.

I love the crispy parts the best!!


Scalloped Potatoes
Washed unpeeled potatoes
Garlic Powder

1. Slice potatoes thinly and layer in a greased baking dish.
2. Alternate layers with seasonings and butter pieces.
3. Bake at 400 degrees (F) for 45 minutes or till fork tender. Broil for a few minutes till browned and crispy.

The Lunch Lady

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