Growing up scalloped potatoes wasn’t ever something I looked forward to (it was the boxed kind). It was a so-so kinda dish. I had actually never made scalloped potatoes before, so it was a bit strange when I had this sudden urge to make them.
The plan was to bring dinner over to a friends house, so I wanted to make sure it wouldn’t be a flop. But, I do like to experiment on my friends, so I wasn’t too worried.
In any case I went looking around for a scalloped potato recipe that called my name. I found it at An Edible Mosaic, made a few slight adjustments (because I just can’t stick to a recipe) and ended up with a potato recipe that I’ll be making over and over again.
Red potatoes + lots of green onions made this super pretty. The flavor + texture was spot on and everyone was very impressed that evening.
The great things about this scalloped potato recipe is how simple it is to make. Once the potatoes are sliced and onions are cooked, you basically just layer everything and bake. Prep took less than 15 minutes. It baked for an hour to total potato perfection.
Green Onion Scalloped Red Potatoes
- 1/2 tbsp olive oil
- 1 small-medium onion, finely diced
- 2 large cloves garlic, minced
- 5 red potatoes (about 1 1/2 lb total)
- 3 tbsp whole wheat flour
- 1 tbsp butter
- Sea salt and pepper
- 1 3/4 cup milk (I used 2%)
- 1/2 cup green onion, chopped
- Preheat oven to 375F, and coat a 1 1/2 to 2-quart casserole dish with olive oil spray. Heat a medium saucepan over medium-low heat; add oil and sauté onion and garlic until softened but not brown (about 8-10 minutes), stirring occasionally.
- Slice into 1/4-inch thick rounds (you can leave the skins on); cut the butter into very small pieces. On the bottom of the prepared dish, arrange 1/4 of the potato slices, then top with 1/3 of the onion mix, 1 tbsp flour and a few pieces of butter. Repeat this process 2 times, then top with the final 1/4 of the potato slices, a generous sprinkle of salt and pepper, and a few pieces of butter. Carefully pour the milk into dish, making sure not to disturb the potato layers (the milk should come to just under the top layer of potatoes so you might need more or less to achieve this). Top with the green onion.
- Bake (uncovered) 60 minutes or until potatoes are fully cooked (to test them, poke a sharp knife into the center of the casserole; if it slides right out, the potatoes are done). Let the potatoes sit about 15 minutes to thicken before serving.
Speaking of potatoes, I finally got mine planted! About 1 week ago I got the ground all ready for potato planting, I pulled out my sprouted potatoes then I proceeded to watch a video on how to plant potatoes.
Well it turns out when you cut the sprouted potatoes into smaller pieces you have to let them dry out so that the inside of the potato flesh doesn’t mold once you put it into the ground.
I let them dry out for 1 week. They did not look very appetizing after that, but as long as there was no mold they were good to go in the ground. Let’s hope these turn out and grow for me!
What I sprouted was 2 yukon gold potatoes. I hadn’t planned to plant potatoes but these has started to sprout so I just let them do that for 1-2 months in the dark.
I’ve got my fingers crossed they grow!
How was your weekend? Are you a fan of scalloped potatoes? Ever made them before?
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