Wednesday, January 18, 2012

Scalloped Potatoes

This recipe relies on my white sauce mix that speeds up the preparation of many meals.  They are my Sarah's favorite potatoes! Fresh potatoes can store for many months so can easily be part of your 3 month menu plan. For more info on storing potatoes, click here.

Whisk sauce ingredients together in a pan. Stir and heat until thick.

Layer sliced potatoes, dried, minced onions and chopped ham (optional) in 9x13 pan. Pour sauce over the top.

Make sure potatoes are evenly coated.

Cover with foil. Bake at 325° for about 2 hours or until potatoes are tender.

Remove foil and serve.

We cooked up some frozen veggies to serve on the side.

Scalloped Potatoes
Creamy and delicious—great as a side dish or add some chopped ham to make it a meal.

7–8 large potatoes, peeled and sliced
3 Tbsp mayonnaise
½ cup dried, minced onion
1 tsp salt
¾ cup white sauce mix
¼ tsp pepper
3 cups hot water
Paprika, optional
1 Tbsp chicken bouillon
Cooked ham, optional

Layer potatoes and onions in a greased 9x13-inch pan. You can use dehydrated potato slices that you have soaked in boiling water for 15–20 minutes. You can also add precooked ham pieces if you'd like. Whisk white sauce mix, water, bouillon, and mayonnaise together in a saucepan. Cook and stir over medium heat until thickened. Stir in salt and pepper. Pour sauce over potatoes. Sprinkle with paprika if desired. Cover and bake at 325° F for 2 hours or until potatoes are tender. I also cook this in the microwave. It always cooks faster on the edges so you have to stir it a few times when you use the microwave. You can also do it in the crockpot. Cook on high for 3–4 hours or on low for 6–8 hours.

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