**This post has been entered in Pennywise Platters Thursday at the Nourishing Gourmet!**
I love scalloped potatoes. I grew up eating them from a box and they were “okay.” Once I started making them at home, though, they were just excellent. These days they find their way onto my meal plan at least once every other week. They are great with ham, chicken, or just about any meat dish. They’re also a wonderful winter comfort food, and so simple to prepare!
- 2 lbs. of potatoes, sliced
- 4 tbsp. butter
- 1/4 c. onion, minced
- 2 tbsp. arrowroot powder
- 2 c. raw milk
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/4 tsp. thyme
Preheat oven to 350. Put sliced potatoes in a 9×13 baking dish. Over medium heat, melt butter in a small saucepan. Add onion and sautee until soft and translucent. Add arrowroot powder, salt, pepper, and thyme. Stir to combine. Then, add milk and cook over medium-high heat until the mixture begins to bubble lightly and thickens; stir frequently. As soon as it’s thickened, remove from heat and pour over potatoes. Stir to combine. Bake for 45 – 60 minutes, until potatoes are soft.
You can bake chicken or ham right on top of the potatoes, which makes a super easy one-dish dinner. You could add a little cheese to it (scalloped potatoes don’t traditionally have cheesy, but it’s yummy!), and/or some bacon. Cheddar and bacon would be yummy. Or, try a little parmesan or Romano for an “upscale” cheesy potatoes dish. You can also toss in some carrot slices or some broccoli for extra veggies. This dish is very versatile! But also extremely yummy plain. 🙂
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