HOW TO MAKE CHEESY SCALLOPED POTATOES RECIPE
Scalloped potatoes topped with cheese are the ideal dish for calm… They are always extremely time-consuming to make, despite their creamy, rich, and cheesy texture. No more, however! This recipe employs a technique that will teach you how to produce delicious cheesy bliss in roughly half the time it would take you to prepare a typical recipe for scalloped potatoes!
My mother passed on to me a simple tip that, when followed, quickens the process of boiling potatoes and ensures that they are done on time every single time. If you first place the ingredients in boiling water for a few minutes before proceeding with the rest of the recipe, you may shave as much as an hour off of the total cooking time, giving you more time to prepare other delectable foods!!!
Classic scalloped potatoes are a baked side dish that is produced by layering thinly sliced potatoes and then baking them until they are hot and bubbling. A traditional recipe for scalloped potatoes does not call for cheese and is prepared using a roux instead (white sauce).
While freezing potatoes may occasionally result in a change in texture, scalloped potatoes have the finest flavor when they are cooked fresh. Be sure that you have previously cooked them before you attempt to freeze them if that is your intention. Even when frozen, raw potatoes are susceptible to oxidation, which may cause them to become gray.
If you freeze them well, cheesy scalloped potatoes should keep for up to a month. Reheating them properly is the key to ensuring that they have a delicious flavor. Like with the majority of potato side dishes, we like to reheat them in the oven with a little amount of fresh cheese sprinkled on top.
THE INGREDIENTS LIST:
2 Lbs.Of yellow potatoes.
A large can.Of cream of mushroom chicken.
One Cup.Of whole milk.
½ Tsp.Of garlic powder.
Black pepper to taste.
A small sliced onion.
2 Cups.Of shredded cheddar cheese.
Scrub the potatoes, then slice them 14 inches thick (no need to peel). Place in water that is already boiling and wait for 5 minutes. Add sliced onions to the water at the last minute of the cooking time. Drain.
While everything is going on, mix together in a bowl the soup, milk, pepper, and garlic powder. Heat in a microwave until it’s hot.
Place a little amount of the soup mixture into the bottom of an oven-safe skillet, casserole dish, or pan with a capacity of 2 quarts that has been buttered.
In a single layer, arrange one-half of the potatoes, one-half of the soup mixture, and one-half of the cheese. Continue the layering process, finishing with the cheese.
Bake at 375 degrees Fahrenheit for 45 to 55 minutes, or until bubbling and heated.