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Scalloped Potatoes This post for my recipe for scalloped potatoes has been planned for weeks… actually about two months. I originally planned on including it in my Easter menu suggestions… but decided to wait for Derby Day. Recently, in anticipation of coming up with menu items for Kentucky Derby Day… I‘ve tried numerous scalloped potato recipes. All of them didn’t pass the “Goldilocks Test”… they were either bland.. or the sauce wasn’t really a sauce .. it ended up into a cottage cheesy mess… some were just way to rich…and so it went….. I honestly don’t know why I did that. I have a recipe that I love… and have made for years. In fact, it was one of those recipes “by eye”…(don’t you love those?... ). I just know how many potatoes I need for each size baking dish I own… and just how much sauce to make. So much like the recipe I recently posted for macaroni and cheese… I made my scalloped potatoes and measured everything I did…. so the recipe below is the real deal. General Directions
Low Fat Ingredient Suggestions Now I made mine with margarine not butter… and I made my white sauce
with skim milk… you can use butter and whole milk if you prefer… but you
do shave a lot of fat and calories off by using margarine and skim milk…
and I doubt anyone would notice the difference.
You may have a little sauce leftover... I wouldn't over-fill the casserole with sauce...otherwise it will run all over... if you do decide to use it all... use a bigger baking dish. Servings and Baking Dish Sizes The recipe below is for 4 servings… you can use two medium size au gratin dishes like I did.. or use one bigger dish… a 2 qt should be plenty big enough… I would recommend you use a rectangular dish as opposed to a round one… everything bakes better because the potatoes aren’t as deep… and the top is better… more surface area. I hope you enjoy my recipe!
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