Homemade Scalloped Potatoes for Easter or Sunday Meal
Homemade scalloped potatoes only take 6 ingredients to a creamy delicious classic Easter or Sunday dinner side dish. Thinly sliced potatoes in a velvety creamy white sauce topped with bacon. Baked in the oven while your main dish is cooked it will have a crispy top.
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’s 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 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)
How to Make Classic Scalloped Potatoes Casserole with Bacon
Step 1: Make a white sauce:
In a saucepan, combine 3 tablespoons of butter with 3 tablespoons of all-purpose flour and cook slowly 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 cannot 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 cannot 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.Print
- 3 TLB Butter
- 3 TLB All Purpose Flour
- 3 cups Milk
- 1 tsp Salt
- 8 to 10 Potatoes pared 7 sliced thin
- 3 to 4 Slices of Bacon for on top
- Make a white sauce of the first 5 ingredients.
- In a medium sauce pan place on medium heat, add the butter until it melts, then add the flour and cook on low for 1 minute. (this cooks out the flour taste, but do not brown, you are making a roux)
- While the roux is cooking, warm the milk in the microwave for about 1 and 1/2 minutes, just to take the chill off.
- After the flour butter mixture has cooked one minute, add the milk a little at a time mixing with a whisk. When the milk is all added take a spatula and make sure that the roux is not stuck on the sides.
- Heat while constantly whisking until hot, thick and bubble, about 10 minutes
- Peel and slice the potatoes.
- Cover the bottom of the casserole with sauce. Put 1/2 of the Potatoes next then some of the sauce and the remaining potatoes and the remaining sauce.
- Put the bacon to cover the top of the potatoes and shake black pepper lightly over the top.
- Cover and Bake at 350° for 1 Hour. Uncover and continue baking until top is browned.
- Prep Time: 30 minutes
- Cook Time: 60 minues
- Category: Side Dish
- Method: Baking
- Cuisine: American
Keywords: Classic Scalloped Potatoes Casserole with bacon