Different Scalloped Potatoes

I made these to accompany this chicken dish, being a thrifty sort of person and wishing to make best use of the fact that the oven was on. (This dish is from the New Casserole Treasury was written by Lousene Rousseau Brunner and published in 1970 by the Cookery Book Club by arrangement with Harper & Row.)

Different scalloped potatoes


  • How very quick and easy to prepare.
  • No, I don’t know what’s so ‘different’ about them. (There is another scalloped potato recipe in the book, which involves cream and onion soup.)
  • This recipe lied. There’s no other way of putting it – the whole thing did not take 50 minutes, try 2.5 hours.  I used old potatoes though! Bah!


different scalloped potatoes - cooked

When it finally soft enough to eat, it was fine. I would add some herbs and perhaps some onion, to the dish next time.

Scalloped by Elly


One response to “Different Scalloped Potatoes

  1. Shallower cooking dish = less cooking time, but covering may be needed to prevent dryness and a tough top layer.