Scalloped Potatoes

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Wow…Wow, wow, wow, wow. It’s bad enough that Scalloped Potatoes are my weakness, but do they have to be this good? The only thing that isn’t consistent with Scalloped Potato recipes, is that sometimes the potatoes don’t cook enough. Using this method, they are surely cooked, and in a fair amount of time to boot!

In this method, the potatoes and onions are cooked in the milk mixture until almost done. Then they are strained, and the milk is thickened and added back to the potatoes. Then they are baked. They short cut the amount of time needed to cook, and come out perfectly done. There’s just a hint of garlic in them. Even my mother would approve! This shortcut method is especially important on weeknights, when there’s not a ton of time to get dinner on the table.

I used my trusty Mandoline to slice the onions and potatoes. That is the ONLY way I would ever make this. I don’t have the time or the patience to cut by hand. And, there’s no way you can get the potato slices evenly sliced by hand, which would make the cooking of them uneven.

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