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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 307.6
  • Total Fat: 11.6 g
  • Cholesterol: 33.9 mg
  • Sodium: 650.9 mg
  • Total Carbs: 45.6 g
  • Dietary Fiber: 5.2 g
  • Protein: 6.9 g

View full nutritional breakdown of MAKEOVER: Scalloped Potatoes RECIPE - full fat version (by EMINSOL) calories by ingredient
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MAKEOVER: Scalloped Potatoes RECIPE - full fat version (by EMINSOL)

Submitted by: EMINSOL

View the original recipe for Scalloped Potatoes RECIPE

Introduction

Full Fat Version - I make this for holidays, so I needed to have my version on hand in order to track because I do love this dish. I generally use the skim milk version if it is only myself and hubby and I reduce the amount. But I know I am going to eat this! I hope you enjoy, this is true Scotch/English recipe. Full Fat Version - I make this for holidays, so I needed to have my version on hand in order to track because I do love this dish. I generally use the skim milk version if it is only myself and hubby and I reduce the amount. But I know I am going to eat this! I hope you enjoy, this is true Scotch/English recipe.
Number of Servings: 8

Ingredients

    8 medium potatoes sliced @ 1/4 thick
    1 onion (sliced thin and separate into rings)
    1/3 c white flour
    2 c half and half
    3 T butter (sliced into small pats)
    salt
    pepper


Tips

I would really suggest that folks DO NOT make the white sauce first. The reason the milk is poured on last is because if you make the white sauce first and pour over the potatoes, the milk reacts with the starch in the potatoes and makes it mushy. By pouring over last, you get a much more creamy dish and the pototoes and onions don't get lost in the sauce.


Directions

1. Layer potatoes and onions in casserole, sprinkling flour between each layer and adding pats of butter, salt and pepper over each layer
2. add half and half over all layers.
3. Put casserole on a cookie sheet as this WILL spill over.
3. Bake covered loosely with foil for 1 hr at 350 F. Remove cover and bake additional 30 minutes.

Makes 8 servings.







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