It’s true…making homemade scalloped potatoes is not scary-in fact it is almost fool proof (trust me). This recipe was born out of my love for the potatoes but not of the strange looking dehydrated like potatoes you can buy in the box. This is a fix it a forget it meal. So versatile and you can easily add in extra ingredients and flavors to fit your likes. I will share the basic recipe and from there have fun making it your own!
|Ingredients needed to get started.|
|First step add1-2 bouillon cube (s) to 1 3/4 C water and bring to a boil and remove from heat.
You want the bouillon cube to dissolve. Or go ahead and use equivalent already prepared stock (14 oz.)
|In a large skillet heat 1-2 Tbsp olive oil over med-high heat.
Season your chops with salt and pepper.
Add pork chops to pan and brown both sides-3-4 minutes per side.
|While chops are frying prep your potatoes.|
|Nice and golden on both sides.|
|Add your sliced onions to the same pan. Let the onions cook in the drippings|
|Remove onions from pan.
Melt 2 Tbsp butter in hot pan.
|Add the flour and whisk to make a roux.|
|Add in the chicken broth and cream of chicken soup( and optional cheese.and any other veggie add ins).Add the onions back in and turn heat to low.|
|Butter a 13×9 (or whatever works for you) casserole dish. And arrange
potatoes in an overlapping stacking pattern (yes, it is OK to arrange the potatoes in 2 layers-
it will still cook evenly and thoroughly).
|Pour sauce over potatoes-no need to mix.|
|Lay pork chops on top of potatoes. No need to press them down.|
|Cover with foil and bake in a 350 oven for 65-75 minutes or for extra tender chops bake in
a 300 degree oven for 2-2 1/2 hours.
|Ta-Da! Remove foil and let sit for 10 minutes to give the sauce a chance to thicken.|
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