There’s something incredibly comforting about a dish of scalloped potatoes. Perhaps it’s the way the potatoes become tender and creamy in the oven, or the golden-brown top that’s just slightly crispy. Most recipes for scalloped potatoes call for cheese, and while I love cheese as much as the next person, I’ve found that you can make an equally delicious version without it. This recipe for scalloped potatoes without cheese is a family favorite that I’m excited to share with you. It’s rich, creamy, and full of flavor, thanks to the magic of evaporated milk and a few simple seasonings. Whether you’re lactose intolerant, cutting back on cheese, or just want to try something new, I think you’ll love this recipe. Plus, it’s incredibly easy to make. All you need are a few simple ingredients and a little bit of time to create a dish that’s sure to impress at any meal.
Ingredients
- 6 large potatoes
- 2 cans evaporated milk
- 3/4 stick margarine
- salt and pepper
Baking Instructions
- Slice peeled potatoes in round, pretty thin slices.
- Layer in a deep casserole dish with butter and salt.
- Pour can of milk over the potatoes.
- Make sure they are completely covered with milk. Bake, uncovered, for about 1 hour at 475°.
Calorie: 350
Total cooking time: 1 hour 20 minutes
Difficulty level: Easy
An Epic Tale of Potatoes and Patience
Last week, I decided to brave the culinary world and attempt a classic dish – Scalloped Potatoes (without cheese). Now, I know what you’re thinking. Scalloped potatoes without cheese? Blasphemy! But hear me out, my lactose intolerant friends and I needed something delicious to devour. So, armed with 6 large potatoes, 2 cans of evaporated milk, 3/4 stick margarine, and salt and pepper, I embarked on this noble quest.
Spuds and Slices
The first step involved transforming the potatoes into round, pretty thin slices. This was no easy task, my friends. The potatoes, with their impenetrable skins and dense innards, put up a brave fight. There were near misses with the knife and several moments where I considered calling it quits. But, I had a mission to complete. Plus, I had already told my friends about this grand potato plan. No pressure, right?
The Layering Labyrinth
Next up was the layering process. Now, this might seem like a simple task, but let me tell you, it’s an art. Each potato slice had to be lovingly nestled in the deep casserole dish with a dollop of margarine and a sprinkle of salt. Precision was key. Too much margarine and you’d drown the poor potatoes. Too little, and they’d be left gasping for moisture. I felt like a master artist, carefully crafting a potato masterpiece.
Milky Madness
Then came the milk. Now, I don’t know who first decided that potatoes and milk were a match made in heaven, but I salute them. Pouring the canned milk over the potatoes was like watching a beautiful ballet of dairy and starch. The trick was to ensure that they were completely covered with milk. No potato left behind, my friends. No potato left behind.
Baking, Waiting, and More Waiting
Finally, it was time to bake. Uncovered, for about 1 hour at 475°. Now, this might not seem like a long time, but when you’re waiting for potatoes to transform into a golden, delicious dish, every minute feels like an eternity. I swear I could hear the potatoes sizzling and laughing at me from the oven.
Patience Pays Off
But, my friends, patience is a virtue. And in this case, it paid off in the form of the most delicious, creamy, and surprisingly cheesy scalloped potatoes (without the actual cheese). Each bite was a symphony of flavors – the creamy potatoes, the subtle hint of margarine, and the perfect amount of salt. It was a potato lover’s dream come true.
So, there you have it. My epic tale of potatoes, patience, and the pursuit of a perfect, cheese-less scalloped potato dish. If I can do it, so can you. Just remember, in the world of potatoes, anything is possible.
