Irresistible Classic Scalloped Potatoes for Easter or Sunday Menu
Our family Easter table is not complete without Mable Ross’s irresistible scalloped potatoes. Mable Ross is Jim’s mother’s mother (his grandmother). We both think it strange that both our Mother’s Mother name is Mable (we know we were meant for each other).
The traditional classic homemade scalloped potatoes recipe uses all clean fresh ingredients. It does take some time to prepare but is well worth the time over any box mix. The recipe can be made ahead of time and kept in the refrigerator until time to cook. The potatoes must be covered with the white sauce or the top potatoes will turn slightly brown.
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Supplies Needed for Classic Scalloped Potatoes
- Basic Sauce Pan
- Round Casserole Baking Dish, The one I love here:
- Baking Spray Oil
- Vegetable Mandolin Slicer ( Be very Careful it can be easy to cut yourself, always use the protective handle)
Step 1: Make a white sauce:
In a sauce pan, combine 3 tablespoons of butter with 3 tablespoons of all-purpose flour and cook slowly to make a roux. (Click her for a basic video of how to make a Roux) When the flour and butter are combined, cook on very low heat for about two minutes to get the flour taste to cook off. Slowly add 3 cups of milk whisking slowly so that you don’t have any lumps in your sauce. Add the 1 teaspoon of salt. With the sauce is complete, take off the heat.
One of my Christmas presents a few years back was this great automatic stir gadget. It does help a lot with you have little ones and can not stand at the stove.
Step 2: Prepare Baking Dish:
Spray a large round casserole dish with cooking spray, or coat with butter.
Step 3: Prepare Potatoes:
Peel a 5-pound bag of regular white potatoes.
Using a mandolin, or A KitchenAid food processor attachment, slice the potatoes fairly thin. Place the sliced potatoes in a bowl of cold water with 2 TLB of lemon juice if you can not combine immediately.
Step 4: Assemble
In the sprayed casserole dish layer alternatively the white sauce and the drained and rinsed potato slices. Add to the top of the casserole with 4 to 5 slices of uncooked bacon.
Step 5: bake in a 350° oven for 1 hour, covered, uncover and continue baking until top is browned.
Take a look at the casserole and continue baking until the top is browned.
For more posts in the Easter Menu Series, check out these!