September 27, 2016
Comfort Food, Dinner, Lunch,
Main Dish, Pork, Pork Sausage, Dairy, Vegetables, Potatoes , North American, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, One-Bowl Does it!, Small Batch Cooking, Fall/Autumn, Sunday Dinner, Winter, Weeknight Meals, Oven Bake, Make it from scratch, Heavy Cream more
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"One of my childhood favorite dishes. My Mom used to make it for me and Dad all the time - and, it was always, pure comfort food. Now, sometimes ... Mom would use the minute pork chops; but, the Banquet sausages were always our favorite. Growing up, scalloped potatoes never had cheese in them - they were called 'au gratin potatoes.' But, if you wanted cheese; you could always add some."
TIP: This is best made in a 9x9" square pan; or a similar size casserole dish. I like to spray the pan/dish with a non-stick spray.
Potatoes ... Now, I like to use my box slicer or mandolin; but, you can cut them by hand too. The same goes for the onions as well.
Butter Flour Mix ... In a small dish, mix 2 tablespoons of the butter and flour together, using a fork or spoon. You want to mash it up.
Dish ... Simply layer 1/3 of the potatoes, 1/2 of the onions, 1/2 of the sausages, a little salt, pepper, seasoning; and, and 1/2 of the flour butter mix. Repeat. Then, finish with the remaining potatoes; and, a little salt and pepper.
Pour the milk and broth over the top of the potatoes. The liquid should come up about half way up the pan. If not, add a bit more broth. Top with small bits of the remaining butter (1 tablespoon).
Bake ... Cover your pan or dish with foil; and, bake on the middle shelf, in a 375 degree oven for 30 minutes, mix, recover; and cook another 10-20 minute - 40-50 minutes total baking time. Then, remove the foil; and cook another 15-20 minutes until the potatoes are tender, and the dish is golden brown and bubbly. I would love to say that these times are accurate; however, I have made this dish over and over; and, each time ... it seems to cook differently.
Note: The thickness and type of potatoes, the type of dish, etc; can all affect how it cooks. My last dish took almost 1 1/2 hrs; where the one before - 1 hour. So, you just have to check it after you uncover the dish and return to the oven. Honestly, some potatoes just cook quicker than others.
TIP: Also, if you like that crispy top ... you can turn on the broiler the last few minutes to brown the top; it isn't necessary. I usually don't do that.
Serve and ENJOY! ... Dig in and enjoy. Creamy good comfort food. On the side, Mom would always serve peas. Now, if we were out of sausages - Mom would use minute pork chops; which were good, but not the same. A side salad would also be nice. And, for those cheese lovers, you could always add cheese, but we never did.
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