Make your own scalloped potatoes from scratch

by LisaB on March 24, 2011

Obsessive Coupon Gal Steph makes her own homemade cream sauce.

“I use this basic recipe to make cream sauces for different recipes. I change spices depending on what type of meal I am making. Making your own cream sauce is so much more economical than buying it in a jar. Plus it tastes so much better,” she said.

Homemade cream base for use in Steph’s scalloped potatoes and ham:

  • Start with 3 tbs. of real butter in a saucepan on medium heat.
  • Add 2-3 tbs. of flour (as you do this it will become paste-like.)
  • Turn up heat so it will begin to bubble.
  • Slowly add 1 can of evaporated milk and stir.
  • Use the empty milk can and fill it with water – stir water into saucepan and continue whisking.
  • Add half  block of cream cheese (cut cream cheese into cube so it will melt quicker.)
  • Sauce will thicken.
  • Now add these spices: pepper, garlic salt and Parmesan cheese (add more or less depending on your taste preference.)

You still with me?

  • Okay, now layer sliced (with skins on) potatoes in a 9×13 baking dish.
  • Add ham. (We slow-cooked a picnic ham all day and then sliced it up for this recipe.)
  • Pour cream sauce mixture over entire baking dish.
  • Cover with foil.
  • Bake at 350′ for 45 minutes to one hour.
  • Serve to hungry family!!

{ 2 comments… read them below or add one }

Cassy March 26, 2011 at 8:06 PM

I use real milk with the flour and butter mixture (roux) and it will thicken up. I add cheese if I am making scalloped potatoes or mac and cheese, but no not if I am using it for creamed dried beef or newberg.


LisaB March 28, 2011 at 2:29 PM

Cassy, we’re glad to know you make scalloped potatoes from scratch, too! Thanks for sharing your comments and for visiting our blog!


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