Scalloped Baked Potatoes

We had a plethora of baked potatoes left after our church Christmas party, and somehow I ended up with a small box full. I didn’t count, but it had to have been between 40 and 50 potatoes.

It would have been really sad to see them go to waste, so we made hashbrowns with them, I made a baked potato soup, and then I was out of ideas.

I had pinned a scalloped potato recipe some time back and decided to give it a try with even more of the potatoes.

It was delicious! I’m not really one to eat leftovers, but I looked forward to having those potatoes for lunch the next day.

 

SCALLOPED BAKED POTATOES

(Adapted to what I had on hand from Gimme Some Oven. She has pretty pictures. My food doesn’t last long enough to get photos of.)

INGREDIENTS:

  • 3 tablespoons butter
  • 1 small white or yellow onion, very finely diced
  • 1 tsp garlic powder
  • 3 tablespoons all-purpose flour
  • 1 cup chicken stock
  • 2 cups milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 8 to 10 previously baked potatoes, cut into small pieces
  • 2 cups grated sharp cheddar cheese, divided
  • 1/2 cup Parmesan cheese

DIRECTIONS:

Preheat oven to 400 degrees F.

Melt butter in a large saute pan over medium-high heat.  Add onion and saute until they are soft and translucent enough that your kids won’t notice.  Stir in the flour and garlic powder until it is evenly combined and saute for another minute or so.  Pour in the stock and whisk until combined.  Add in the milk, salt, pepper, and thyme and whisk again.  Continue cooking for an additional minute or two until the sauce thickens.  Remove from heat and set aside.

Spread half of the potatoes in an even layer on the bottom of a 9×13 pan. Cover with half of the cream sauce, one cup of cheddar cheese, and all of the Parmesan cheese.  Repeat with remaining ingredients.

Bake uncovered for 45 minutes until the cheese on top is nice and golden.

NOTES: I’m not kidding about how good this is. The original calls for Yukon Gold potatoes, which would also give it a nice texture. I made it once with regular Russets and it was disappointing. It’s worth throwing some potatoes in the oven early in the day to make this that night. I promise.

 

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Country Chicken and Potato Bake

In case your family is in town for longer than just tomorrow and you still have to come up with meal ideas to feed a crowd, I thought I’d share a tried and true recipe my family loves.

It comes from a cookbook I got as a wedding gift almost 14 years ago, Good Housekeeping Best Chicken Dishes, and we’ve been loving it ever since. If the name alone doesn’t win you over, I don’t know what will.

chicken cookbook

Country Chicken & Potato Bake

2 pounds potatoes, cut into 1 1/2-inch chunks (or however many potatoes you need)
1 medium onion, finely chopped
2 whole chickens (about 3 pounds each), cut up (or a couple packages of thighs and drums from Costco)
2 teaspoons salt
2 tablespoons chopped fresh rosemary or 2 teaspoons dried rosemary, crushed
1/2 teaspoon coarsely ground black pepper
Fresh rosemary for garnish (yeah, right)

Preheat oven to 425F. In large roasting pan (about 17×11 1/2), toss potatoes and onion with chicken pieces, salt, rosemary, and pepper. Arrange the chicken pieces, skin-side up; bake, uncovered, 1 hour or until potatoes are tender and browned and juices run clear when chicken is pierced with tip of knife, basting with pan drippings occasionally. (Or just dump it in the oven and ignore it for an hour.)

(A little paragraph about serving, which I never read or follow because my people don’t care about how it looks. They just want it to taste good.)

Makes 8 main dish servings.

chicken recipe

I made this the other day when we had two extra adults at our table, so with Great-Grandma missing, and the rest of my regular crew, it fed five adults, one pre-teen, and three children with leftovers to spare. I used three packages of Foster Farms thighs I picked up at Costco and about 5 pounds of potatoes.

That’s a winner, winner, chicken dinner.

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