Scalloped Potatoes. This potato dish is a new twist on an old family favorite. We are accustomed to eating scalloped potatoes made with white russet potatoes as a side dish, or possibly with ham or poultry. Here, we use both sweet potatoes and white russet potatoes to create a potato dish that is even more delicious and nutritious than the traditional.
Serving Options For Scalloped Potatoes
There are several options for preparation of this dish. You can:
- Serve the potatoes as a side dish, without meat
- Prepare the potatoes as a main course, with chicken
- Serve the potatoes a main course, with turkey left-overs
- Prepare the dish vegan and dairy free, by using vegan butter and omitting any meat
I don't know about your family, but in my family, not everyone eats the same diet. We have meat eaters, junk food eaters, gluten free, dairy free, vegan and vegetarian. When I am posting a recipe, I try to give options for all eating plans, so that you can feed all the people.
Ingredients Required For Scalloped Potatoes
The dish that is pictured below was prepared with chicken, as a main course. If you are making a main course with poultry, follow the directions exactly. For the potatoes, you will need:
- 2 sweet potatoes
- 2 russet white potatoes
- gluten free flour
- butter (either dairy or vegan)
- salt and pepper
- 1 cup milk (dairy, almond or soy milk)
- chicken or turkey (optional)
Steps For Preparing Scalloped Potatoes
Slice the potatoes either with a knife, or with a food processor with the slicing blade.
Grease the bottom of a 9x13 pan. Split potatoes in 3 even portions. Layer the first layer of potatoes on the bottom of the pan.
Sprinkle flour, salt, pepper and 4 pats of butter on top of the potatoes.
Optional* If you are using chicken or turkey, add ½ of meat on top of potato layer.
Add the second layer of potatoes and sprinkle salt, pepper, butter and flour on top.
*Optional. Add remaining meat pieces.
Top with final portion of potatoes, butter, salt, pepper and flour. Pour milk over potato dish.
Bake for 1 hour at 350 degrees.
This is the perfect dish for a side, main course or holidays.
Scalloped Potatoes
Equipment
- Food processor
Ingredients
- 2 white, russet potatoes, peeled
- 2 sweet potatoes, peeled
- 4 oz (one stick) cold butter, cut into 14 pats
- 3 tablespoon gluten free flour
- 8 oz milk use your preferred milk, diary, almond or soy
- salt and pepper
- 4 boneless, skinless chicken thighs, cut in to bit size pieces or 1 ½ cups cooked turkey chicken is optional
Instructions
- Preheat oven to 350 degrees. Slice all potatoes either with a knife or in food processor
- Generously grease a 9x13 pan. Split the potatoes into 3 portions. Split the chicken into 2 equal portions.
- Layer the first layer of potatoes on the bottom of the pan. Sprinkle 1 tablespoon of flour, salt and pepper on the potatoes. Add 4 pats of butter.
- *optional. Top the potatoes with ½ of the chicken pieces or turkey.
- Add the second layer of potatoes. Sprinkle 1 tablespoon of flour, salt and pepper on the potatoes. Add 4 pats of butter.
- *optional. Top the potatoes with ½ of the chicken pieces or turkey.
- Add the last layer of potatoes on top. Sprinkle 1 tablespoon of flour, salt and pepper on the potatoes. Add 6 pats of butter. Pour milk evenly over potatoes.
- Cover dish with foil. Bake at 350 degrees for one hour(60 minutes). At 30 minutes, press top of potatoes dish with spatula to make sure that all ingredients are in immersed in butter and milk. In other words, make sure that no dry flour clumps remain on top. Uncover at 45 minutes.
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Nutrition
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