Mama’s Scalloped Potatoes

2015-06-07
  • Yield : 6 servings
  • Cook Time : 20m
  • Ready In : 30m
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Ingredients

  • Cooking spray
  • 12 ounces evaporated skim milk
  • 1 tablespoon all-purpose flour
  • 1 teaspoon paprika
  • 1/2 teaspoon all-purpose seasoning salt, such as Spike
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon cayenne pepper
  • Kosher salt and freshly ground black pepper
  • 3 medium baking potatoes, thinly sliced
  • 1 medium onion, thinly sliced into rings
  • 1 small zucchini, thinly sliced
  • 1/2 cup freshly grated Parmesan
  • 2 tablespoons chopped green onions, green part only, for garnish

Method

Step 1

Preheat the oven to 375 degrees F. Spray a 3-quart baking dish with cooking spray.

Step 2

In a large bowl, combine the evaporated milk, flour, paprika, seasoning salt, nutmeg, cayenne, 3/4 teaspoon kosher salt and 1/2 teaspoon black pepper. Add the potatoes, onions and zucchini and toss to coat, making sure to separate the vegetable slices.

Step 3

Pour the mixture into the prepared baking dish, distribute the vegetables evenly, and then flatten the top with a rubber spatula. Sprinkle with the Parmesan and bake until crispy on top and the potatoes are tender, 45 minutes to 1 hour.

Step 4

Let sit for 10 minutes to set. Garnish with green onions before serving.

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