Homemade Scallop Potato Recipe? Anyone?

Question

I use to know this person who made homemade scallop potatoes in her cassarole dish with milk/cream, and cheese, and of course the potatoes. But I'm not sure on the exact recipe.

Anyone make it this way? Can you help me with sharing your recipe please?

Thank you! :-)

Answer 1

~~I DON'T KNOW THE ANSWER BELL...But I do have my Spoon and Bowl Ready and waiting for some~~Love Ya~~

Answer 2

I make mine on the stove.  Thinly slice the potatoes, and leave the skin on.  Put some whole milk, salt and pepper in a big saute pan with the potatoes.  Use enough milk to cover the pan about 1/4 inch.  Then put the heat on to medium high and cook, stirring constantly.  If you overdo the milk, turn the heat down, cover the pan, and let them cook that way.  When the potatoes are tender and the milk has been absorbed, add your shredded cheese.  That's it.  I don't measure so I can't be more precise than that, and it usually takes about 10 minutes to make this dish if you don't slice the potatoes too thick.

Answer 3

Wash and peel (or leave the peel on if you like) slice thinly.

Put them in a big mixing bowl salt and pepper them. Slice half of a white onion put in with the potatoes Sprinkle a little flour over the top and then just stir them up with your hands .. Just enough flour to coat the outside.

Grease with butter a glass casserole dish layer the potatoes in the pan with a layer of cheddar, American, and smoked provolone (or whatever cheese you like) add 3/4 cup of milk over the top. then make sure the last layer is cheese with 3 pats of butter on the top . Bake at 350 until you fork the potatoes and they are tender.

Enjoy

Answer 4

Here's a quick and easy recipe for scallop potatoes:

SCALLOPED POTATOES (serves 7)

INGREDIENTS:

3 pounds potatoes, thinly sliced

salt to taste

9 tablespoons all-purpose flour

6 tablespoons butter, diced

1 quart milk

DIRECTIONS:

Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13 inch baking dish.

Arrange one layer of potatoes in the bottom of the prepared baking dish. Sprinkle the potatoes with salt, 3 tablespoons flour and 2 tablespoons butter. Repeat layering 2 more times, until all of potatoes have been used. Slowly pour milk over the potatoes until the dish is 3/4 full of milk.

Bake until the milk comes to a boil (check after 5 minutes), then reduce heat to 375 degrees F (190 degrees C) for another 45 to 60 minutes.  

Answer 5

Peel your potatoes and slice.  You can use regular raw potatoes or canned potatoes.

Pour enough milk in the bottom of the casserole dish to just barely cover the bottom.

Layer potatoes, Velveeta cheese, diced or sliced onion, salt and pepper.

Repeat to fill up the bowl.

**Bake until potatoes are done.  If you are using raw potatoes they take about an hour on 350 degrees.  

**Canned potatoes will not take as long to cook since they are already cooked.  It just needs to be warmed up, probably around 35-40 minutes in the oven.

**If your top layer is cheese, keep a lid on the bowl to keep the cheese from getting to dark.  Take the lid off for the last few minutes to brown.

**Any type of cheese can be used.  I like the way Velveeta melts, so I always use it.  Sometimes, I mix in some cheddar or colby-jack with the Velveeta.  Use whatever is your favorite or what you have on hand.

Enjoy!

Answer 6

There's nothing critical about it. I like to use a ceramic pot with a lid.

Slice potatoes between 1/4" & 1/8' in thickness, build layers in pot.

Alternate with sliced onion, &/or mushrooms, if desired.

You can save the grated cheese for the top, or sprinkle between layers.

I usually poor condensed mushroom soup, diluted with milk, over it all.

But you can use any combination of milk, cream, & butter; to cover.

Bake in oven around 400F, along with your roast, for example.