My family has a tradition. Every Easter – you MUST have scalloped potatoes. It’s like a rule. It’s a rule so much that my sisters and I got into a “discussion” about it a few years ago. It went like this:
Kelly had talked about mashed potatoes and gravy but there is no roasted meat with which to make gravy and we never have mashed potatoes and gravy at Easter. We always have mom’s home-made scalloped potatoes and I would like to specifically request that as it’s the only time of year I get it and I’m selfish. I can make mashed potatoes any old time.
My oven will have a ham in it which is why I said Mashed potatoes and I was doing those and mac and cheese and mom is getting drinks. Don’t be changing the hostess’ menu chick’s…lol.
I THINK THAT IT IS A LAW IN TENNESSEE (MAYBE AMERICA) THAT THE POTATOES MUST BE SCALLOPED FOR EASTER, I THINK IT IS THE WAY THAT JESUS HAD IT THE DAY HE WAS ARISEN.
I DON’T THINK WE WANT TO MESS WITH THE J’MAN…HE RULES MORE THAN WE CHICKS… :)
Jesus fasted so we don’t need dinner at all. I have three freakin’ kinds of potatoes to make all parties happy so shut it!!!!!
We do not need 3 kinds. We only need the scalloped kind.
Jesus didn’t fast – he feasted! He feasted on scalloped potatoes!!!
She made scalloped :)
That said, I thought I’d share my mom’s scalloped potato recipe with everyone:
Peg’s Scalloped Potatoes
Note – the picture above is only for a HALF recipe – make sure you read the ingredient amounts!
- 2 pounds potatoes – sliced or diced the same size (so they cook evenly)
- 1/4 to 1/2 cup onion, depending on your taste – diced fine (can use jarred minced onion if you forget like I do sometimes)
- 2 cans cream of mushroom soup
- 3 Tablespoons flour
- 3 Tablespoons milk (if you use more or less make sure the flour is the same amount)
- 1 & 1/2 Cups milk
- Salt & pepper to taste (not pictured but it REALLY needs the salt so don’t skip it)
1) Preheat oven to 350° F
2) Place diced potatoes in a greased (can use Pam) casserole dish. Make sure it’s plenty big as this has a tendency to bubble over. You can place a cookie sheet underneath to catch any drippings while it’s in the oven just in case your container is a little small.
Tip – I usually dice them as that’s the way my mom always did it. My dice is about the size of a dime – pretty small as that helps on the cooking time. We have prepared them with a mandolin slicer on the thinnest setting. That time they cooked way faster and were almost over-cooked. Be sure to test your tenderness while cooking as size affects the cooking time greatly!
3) Make a roux by placing butter and flour in a small pan on the stove over medium heat.
4) With a whisk, stir butter and flour together and cook for 2 – 3 minutes until caramel in color and smooth. Cook it long enough to get the raw flour taste gone.
5) In a separate bowl, mix milk and cream of mushroom soup together with a whisk.
6) Add milk and soup mixture to the roux. Cook for several minutes and allow to thicken (this is what a roux is supposed to do).
7) Add salt and pepper to the soup mixture.
8) Once thickened, pour the entire mixture over the diced potatoes. Mix well.
9) Cover with a lid and bake for 90 to 120 minutes depending on how you’ve diced your potatoes. Remove the lid the last 30 minutes of baking to brown the top.
My smaller dime-sized diced cooked in about 80 minutes total – 60 minutes and then an additional 20 with the top off. The thinner you slice or the smaller you dice them will shorten the baking time.
These are a basic, easy-to-make, nothing fancy scalloped potato recipe that you can prepare for a whole horde of people (I made it for 20 this past Easter) that most people will like as there’s nothing weird (ie green) in them. If you wanted to get fancy then you could do scallions or green onions but – they’re pretty good as written.