When you still have lots of potatoes to use, well, some scalloped ones sounded pretty good. I still had a few glass dishes that I use for freezing meals, so I got to work.
Using my mandoline, I sliced 5 pounds of Russet potatoes, rinsed them well, and partially cooked them. Once drained and rinsed with cold water to stop the cooking, I prepped two different sauces. One regular style, and one with cheese.
Traditional:
Melting butter, added flour to make a roux, and stirred in some onions that I cooked to a translucent stage. I like to use half and half for the milk, and I added that to make the sauce.
Layer the pan with sauce, potatoes, and repeat until full. Then I like to add cooked bacon on top. Bake the potatoes until tender and brown, let them rest before serving, and it sure makes the meal feel a bit extra special.
Cheesy:
I use the same sauce as the traditional scalloped potatoes, but in between the layers, I add cheddar and Romano cheese mixed with some seasoned bread crumbs. When the dish is baked, all the cheese melts so nicely, making it more like Au Gratin style. I like both ways, and could not tell you which is my favorite. I'd have to say the one I'm eating at the present moment, lol.
Dandelion and Asian Greens:
Chicken French:
Dinner is Served:
That was so tasty, and now I have four meals of each style of scalloped potatoes in the freezer. I will have to come up with another recipe to add to my freezer stash.
