Scalloped Potatoes
Scalloped Potatoes. This scalloped potato dish is a new twist on an old family favorite. Here, we use both sweet potatoes and white russet potatoes to create a scalloped potato dish that is even more delicious and nutritious than the traditional.
Servings 9
Calories 259kcal
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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