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 my bag of spuds has two inch sprouts, it is time to get them cooked up. And I love having precooked potatoes in the fridge. My favorite way to cook them is to bake them. I love leftover baked potatoes made into fried potatoes. 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. 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, or sour cream.
Easy to put together and into the oven, making it great for busy days!
Ironically this is such an easy dish to put together and bake, there is not a lot to say about it! 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 is complete! Personally I love peas in Twice Baked Potatoes, but for this creamy dish, I like to serve them on the side...
Ingredients needed for this recipe:
- baked potatoes
- evaporated milk
- flour
- Parmesan Cheese
- garlic salt
- fresh ground pepper
- 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
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 a pan spray 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.
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
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 a pan spray 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.
Storage options for Twice Baked Scalloped Potatoes. Store covered in the refrigerator for up to three day. I do not recommend freezing this dish.
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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.
Delete