Scalloped potatoes question

GeorgiaXplant

Well-known Member
Location
Georgia
I've seen some online recipes for making scalloped potatoes using dry onion soup mix, a couple also using cream of mushroom soup and a couple with it.

Has anybody tried this? Comments? It sounds good, but my family is picky and I don't want to make something they're guaranteed to not eat!
 

I've seen some online recipes for making scalloped potatoes using dry onion soup mix, a couple also using cream of mushroom soup and a couple with it.

Has anybody tried this? Comments? It sounds good, but my family is picky and I don't want to make something they're guaranteed to not eat!
I wouldn't be against the dry onion soup mix but you could just slice your own onions add a bit of flour, milk & bake it long enough; it all comes together. I would never use the cream o' crap soup.

 
LOL on the cream of crap soup. I feel the same way about it. Leaning toward the onion soup mix, though, to save slicing onions. As soon as anybody here sees an onion, they turn up their noses at it.
 

The onion soup mix might make it really salty; limit how much you use.

Another popular additive to Betty’s recipe is grated cheese, especially on top.
 
I wouldn't be against the dry onion soup mix but you could just slice your own onions add a bit of flour, milk & bake it long enough; it all comes together. I would never use the cream o' crap soup.

I used to make a similar recipe with seasoned pork steaks or chops on top. Also good with thinly sliced cabbage instead of potatoes.

Stillmeadow Pork Chops and Cabbage

6 pork chops
1 large onion
1 head fresh cabbage
milk
Seasoned salt, pepper and paprika

Brown the pork chops, using a little butter if necessary. Slice the onion and add to the chops after you have turned them. Now arrange them in a greased casserole with the onion slices around them. Season well. Slice the cabbage thinly with a sharp knife and pack it tightly over the chops, filling the casserole almost to the top (it will shrink). Pour over enough milk to barely cover, add more seasoning. Bake, covered, in a moderate (350) oven for 45 to 60 minutes, or until the chops are fork tender. Serves 4 to 6.
 
I used to make a similar recipe with seasoned pork steaks or chops on top. Also good with thinly sliced cabbage instead of potatoes.

Stillmeadow Pork Chops and Cabbage

6 pork chops
1 large onion
1 head fresh cabbage
milk
Seasoned salt, pepper and paprika

Brown the pork chops, using a little butter if necessary. Slice the onion and add to the chops after you have turned them. Now arrange them in a greased casserole with the onion slices around them. Season well. Slice the cabbage thinly with a sharp knife and pack it tightly over the chops, filling the casserole almost to the top (it will shrink). Pour over enough milk to barely cover, add more seasoning. Bake, covered, in a moderate (350) oven for 45 to 60 minutes, or until the chops are fork tender. Serves 4 to 6.
I once did it with the pork chops but my pork chops came out too dry.

My mother used to make ham and scalloped potatoes when there was leftover ham from a bigger meal. I don't know why I never did that!
 

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