Chook Scalloped Potatoes Recipe
- 1 1/2 lbs. Russet potatoes, thinly sliced
- Salt & pepper, to season
- 1 small yellow onion, thinly sliced
- 3 Tbsp. butter
- 2 cups milk
- 3 Tbsp. all-purpose flour
- 5 Tbsp. Chook Chicken Salt, plus more to taste
- 2 scallions, sliced
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Preheat oven to 375 degrees. Grease a 9x13 casserole dish. Toss sliced potatoes with salt & pepper to season. Layer 1/3 potatoes, 1/3 onions, sprinkle 1 Tbsp. flour, and Chook Salt evenly over potatoes and onions. Chop 2 Tbsp. butter into small cubes and sprinkle on top. Continue layering ingredients in the same order until three layers are built, reserving the last Tbsp. of Chook salt until after the milk is added. Bring 2 cups of milk to a simmer stirring occasionally to prevent a skin from forming. Once the milk is simmering pour over the casserole. Sprinkle remaining 1 Tbsp. Chook Salt over the casserole. Place in the oven for 50 min. to 1 hour. The potatoes should brown and the liquid will thicken. Serve while warm.
Serve topped with fresh chopped scallions.
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