Make your own creamy scalloped potatoes for a fraction of the price of boxed scalloped potatoes, with twice the flavor with this simple, yet dirt cheap recipe of potatoes, seasonings, milk, chicken broth and onions.

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  • MYO Scalloped Potatoes

    Make your own creamy scalloped potatoes for a fraction of the price of boxed scalloped potatoes, with twice the flavor with this simple, yet dirt cheap recipe.
    Make your own creamy scalloped potatoes for a fraction of the price of boxed scalloped potatoes, with twice the flavor with this simple, yet dirt cheap recipe of potatoes, seasonings, milk, chicken broth and onions.

    Once again, this is one of the recipes mentioned in our free downloadable ebook! In order to ensure that the potatoes cook evenly we prefer to use a mandoline slicer to cut them into slices. To transform these simple scalloped potatoes into au gratin potatoes add 1 cup of shredded cheese to the sauce prior to pouring onto the potatoes.

    You'll Need:
    1 Large Onion, cut in rings
    3 T. Butter
    3 T. Flour
    Salt & Pepper
    1 cup Milk
    1 cup Chicken Broth (make a little with bouillon if you don't have stock on hand)
    3-4 Medium Potatoes, washed

    Preheat the oven to 350F

    Cut the scrubbed potatoes into thin slices and toss'em in a 9"x13" pan. Place the onion (cut into rings) all over the top of potatoes, set aside

    In a saucepan over medium heat, Melt butter. Add flour, stirring constantly until it becomes pasty and then forms a ball. Cook for about 1 minute, continuing to stir. Add broth and milk (together) into the flour/butter mix, whisking constantly until creamy and thick (cooking over medium heat), but do not boil.

    Pour the thickened sauce over the potatoes and onions sprinkle lightly with salt and pepper, If you'd like you can sprinkle on some fresh or dried parsley for colors as well.

    Place in the oven.

    Bake at 350 for 30-40 minutes until the potatoes are tender and the sauce is lightly browned.

    Variations:

    • add chopped up leftover meat, veggies, etc. to sauce before pouring
    • Add 1- 2 tsp of Crushed Red Pepper Seeds for a little Southwestern Kick


    Garnish with freshly chopped parsley just prior to serving.

    Team Member Liss Budget101 Instagram Pinterest Facebook Twitter Youtube Google+ Budget101


    Can Stock Photo Inc. / robynmac

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    Comments 8 Comments
    1. pjcamp1106's Avatar
      pjcamp1106 -
      how many servings is this? feeding 6 so do not know if i should double or not......
    1. monnalu's Avatar
      monnalu -
      If you preparing this at an altitude of over 4000 feet, you need to cook the potatoes for a few minutes before slicing them. Otherwise the potatoes to do not get cooked completely even when cooked for an hour. Personal experience.
    1. belvedere's Avatar
      belvedere -
      I make a similar dish but double it and add cheese to the white sauce and I dice the onions and sprinkle throughout the potatoes. Everyone loves it!
    1. QueenAngie's Avatar
      QueenAngie -
      We love the cheese added too into the white sauce. Another thing my family enjoys is added chopped up pieces of ham. That makes it into a main hotdish.
    1. billie6708's Avatar
      billie6708 -
      My kids love potatoes fixed anyway, can't wait to try this
    1. Jasbinschek's Avatar
      Jasbinschek -
      i would add parmesan cheese to the sauce before going to the oven and after to gratinate it...
    1. LaB1955's Avatar
      LaB1955 -
      Want to try this & try freezing half for another meal.
    1. Sharon0501's Avatar
      Sharon0501 -
      Is the flour self-rising or all-purposed? Sounds delicious!!! can't wait to try it!!
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