Twice Baked Scalloped Potatoes, just might be our new favorite scalloped potato dish. Why? Because this pan of twice baked potatoes is bathed in a creamy sauce that is cooked right in the pan while baking in the oven and then served with a touch of sour cream and bacon crumbles...
When I notice that my bag of spuds has two inch sprouts, it is time to get them cooked up, one way or another. And I love having precooked potatoes in the fridge. It is so easy to get a meal on the table. My favorite way to cook them is to simply bake them. I love leftover baked potatoes made into fried potatoes. They taste richer than a raw potato that has just been fried. Sometimes I add some onion to the pan, sometimes I don't, but I always leave the skins on, because I love the chewy bite they add to the golden brown potato slices.
But fried potatoes is not the only way to use leftover baked potatoes, and this Twice Baked Scalloped Potatoes dish is proof! Fortunately for busy cooks, it couldn't be easier to make and pop into the oven. The cream sauce cooks itself right in the oven, and each person can personalize their serving with the standard ingredients found in regular Twice Baked Potatoes, such as: chopped cooked bacon, shredded cheese, thinly sliced green onions, or chives. And don't forget the sour cream!
So easy to put together and into in the oven, making it great for those busy days!
Ironically this is such an easy dish to put together and bake, there is not a lot to say about how to do it! Because you literally slice, layer and bake! To save a few moments time, you can slice the potatoes ahead, and set the ingredients out, but honestly you can layer the whole recipe in the pan and be ready to bake it, when the preheating cycle is complete! Personally I love peas in regular Twice Baked Potatoes, but for this creamy dish, I like to serve them on the side. Since this dish is so easy, this is the perfect recipe to have your favorite kitchen helper, help with!
Ingredients needed for this recipe:
- baked potatoes
- evaporated milk
- flour
- Parmesan Cheese
- garlic salt
- fresh ground pepper
- topping ingredients as desired for serving
You will also need the following:
- kitchen knife
- cutting board
- measuring cups
- baking pan plus foil to cover
or
- 1 Qt. baking dish with lid
Now we are ready to begin!
by the seat of my pants!
350-degree oven
UPDATED: 12.02.2024
4 medium large potatoes, baked and cooled
1 12 oz. can of evaporated milk
1/4 c flour, we used whole wheat flour
Parmesan Cheese
Garlic Salt
Fresh Ground Pepper
Slice the cooled baked potatoes, set aside. Prepare the baking pan with your favorite method, if desired. Layer half the sliced potatoes into the pan.
Sprinkle with half of the flour, and season generously with the garlic salt and pepper. Add a layer of Parmesan cheese.
Repeat the layering process with the remaining ingredients.
Pour the milk over the potato mixture in the pan, cover and bake for 45 minutes.
You may also place the fully baked pan of Twice Baked Scalloped Potatoes under the broiler until golden brown, if desired.
To serve, garnish with any of the following: sour cream, chopped cooked bacon or shredded cheese. Thinly sliced green onions or chives.
Storage options for Twice Baked Scalloped Potatoes. Store covered in the refrigerator for up to three day. I do not recommend freezing this dish.
UPDATE:
For your convenience, a "copy and paste" version of Twice Baked Scalloped Potatoes has
been included below.
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Printable "copy and paste" version:
Twice Baked Scalloped Potatoes.
by the seat of my pants!
350-degree oven
UPDATED: 12.02.2024
4 medium large potatoes, baked and cooled
1 12 oz. can of evaporated milk
1/4 c flour, we used whole wheat flour
Parmesan Cheese
Garlic Salt
Fresh Ground Pepper
Slice the cooled baked potatoes, set aside. Prepare the baking pan with your favorite method, if desired. Layer half the sliced potatoes into the pan.
Sprinkle with half of the flour, and season generously with the garlic salt and pepper. Add a layer of Parmesan cheese.
Repeat the layering process with the remaining ingredients.
Pour the milk over the potato mixture in the pan, cover and bake for 45 minutes. Carefully remove the foil/lid and sprinkle with additional Parmesan Cheese if desired. Bake an additional 15 minutes uncovered.
You may also place the fully baked pan of Twice Baked Scalloped Potatoes under the broiler until golden brown if desired.
To serve, garnish with any of the following: sour cream, chopped cooked bacon or shredded cheese. Thinly sliced green onions or chives.
Storage options for Twice Baked Scalloped Potatoes. Store covered in the refrigerator for up to three day. I do not recommend freezing this dish.
~~~~
Oh yeah, this is a good one! Thanks!
ReplyDeleteHi Nickie and Jim, we will definitely make these again and again! Thanks so much for stopping by, have a great week ahead.
DeleteIt's Judee from Gluten Free A-Z Blog- I do love potatoes and love to eat them in all different ways. This recipe sounds delicious. How do you deal with the growth on potatoes? In Florida the potatoes tend to start growing as soon as I get them home?
ReplyDeleteHi Judee, potatoes can go to root quickly at our house also. But I have found if I keep them in a dark spot, and as cool as possible, they will last longer. I loved having the root cellar in Montana, but on the road and now at home in WY, potatoes can get a head start on our getting them eaten. I have an old wicker picnic hamper that works well, it is dark inside but has good air flow. Thanks so much for stopping by, I appreciate it.
DeleteThis looks delicious! Thank you for sharing with us.
ReplyDeleteThank you, we quite liked them!
DeleteI am so excited to feature your post on our Top Ten Full Plate Thursday, 621 this week. Wishing you and your family a very Happy New Year and thanks so much for being a part of our blogging community!
ReplyDeleteMiz Helen
Thank you Miz Helen, I appreciate the opportunity to share as well as learn from others! Have a great week ahead.
DeleteTwo inch sprouts! Lol!
ReplyDeleteI like the idea of having potatoes ready for recipes. I’ve not tried to scallop baked potatoes, but I do love potatoes pretty much any way they’re prepared.
Thank you for sharing this idea at the Homestead Blog Hop
Laurie
Hi Laurie, you are welcome, have a great week ahead, take care.
Deletenice
ReplyDeleteThanks.
DeleteHow did you bake these the first time? With the skin on in the oven? My god, this looks so mouth watering I can't wait to try it out. I even called our neighbour for a new box of potatoes because we already ate this years batch from our garden.
ReplyDeleteHi Mariama, yes just bake the potatoes in the skin with a cut in the middle of one side so they don't explode in the oven from the steam build up. I do love having them on hand, they also make delicious fried potatoes!
DeleteIt's been a long time since I've had scalloped potatoes. Thanks for the recipe! #MMBC
ReplyDeleteCarol, I love the additional flavor from the baked potatoes. Thanks so much for stopping by,
DeleteI've tried the recipe and they turned out great! We will sure make these again. Thank you for sharing!
ReplyDeleteMariama, thank you so much for coming back with this update!
DeleteOh boy these Twice Baked Scalloped Potatoes sound amazing!
ReplyDeleteThanks bunches for sharing with Sweet Tea & Friends this month sweet friend.
Paula, thank you!
DeleteMelynda,
ReplyDeleteThanks so much for stopping by!! These look delicious...I was the only one in my house that liked scalloped potatoes so I never made them...I may have to try these for just myself....Thanks for sharing!!
Hugs,
Deb
Debbie-Dabble Blog
Debbie, I have to admit, there is NOT a potato dish I don't love! Thank you for stopping by, I appreciate it.
DeleteYum! Just yum, Melynda!!!
ReplyDeleteLaura, I love potatoes and having baked and ready to go potatoes in the fridge is a bonus for me. This turned out exactly as I had hoped. Thanks so much for stopping by!
DeleteThat looks so yummy! I love potatoes with a creamy sauce.
ReplyDeleteCat
https://catswire.blogspot.com/
Cat, yes! I have never had a potato dish I did not love.
DeletePinned. This is my kind of recipe, easy and delicious! Thank you for sharing.
ReplyDeleteTake care and best wishes.
Debra, thank you so much!
ReplyDeleteOoh I love anything with potatoes and this looks delicious! Thanks for joining in on Home Matters Linky Party! I will be featuring your post this week! #HomeMattersParty xx
ReplyDeleteJoy, thank you so much! And thanks for hosting, I appreciate being able to share with your readers.
ReplyDeleteMelynda, this looks and sounds delicious! Thank you for sharing with us at the Crazy Little Lovebirds link party #66.
ReplyDeleteStephanie, thank you kindly, and thanks so much for hosting Crazy Little Love Birds link-up!
Delete