How to Make Scalloped Potatoes - Hilah Cooking
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Date: 2022-04-30
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Comments and reviews: 10
Lillskank
The green on the potatoes are chlorophyl, which in itself isn't bad but it is a indicator that the potato has started to produce solanine. Solanine is a toxin primarily found in the nightshade family (potatoes, tomatoes and of course deadly nightshade, it's produced in the potato if it's exposed to sunlight. This is to protect the tuber from being eaten. 30-80% of the solanine in potatoes is produced in the skin, just peal it of. If the flesh has turned green or it tastes bitter, don't eat it. Solanine poisoning is rare but quite horrible.
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The green on the potatoes are chlorophyl, which in itself isn't bad but it is a indicator that the potato has started to produce solanine. Solanine is a toxin primarily found in the nightshade family (potatoes, tomatoes and of course deadly nightshade, it's produced in the potato if it's exposed to sunlight. This is to protect the tuber from being eaten. 30-80% of the solanine in potatoes is produced in the skin, just peal it of. If the flesh has turned green or it tastes bitter, don't eat it. Solanine poisoning is rare but quite horrible.
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Sherry
I love the recipe but you should change one thing. Your panko topping is supposed to be golden brown. Yours were white. Take the Panko bread crumb and brown them in the skillet with butter until golden brown then let them cook a bit and sprinkle them on top after the potatoes come out of the oven. Or stir some melted butter on the Panko bread crumbs and stir it to get them coated, place on top of potatoes and in the final few minutes of the bake turn the broiler on and get those bread crumbs golden brown.
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I love the recipe but you should change one thing. Your panko topping is supposed to be golden brown. Yours were white. Take the Panko bread crumb and brown them in the skillet with butter until golden brown then let them cook a bit and sprinkle them on top after the potatoes come out of the oven. Or stir some melted butter on the Panko bread crumbs and stir it to get them coated, place on top of potatoes and in the final few minutes of the bake turn the broiler on and get those bread crumbs golden brown.
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MikeTheBarber63
I made these for dinner tonight and they are wonderful! I only had 1 kind of potatoes 'Klondike Goldust' (firm and buttery) and they worked fine. I did add about 1/4 cup shredded Havarti cheese after half the potatoes were in my baking dish and then another 1/4 cup on top with panko and a dusting of freshly grated parmesan. I am a cheese fanatic. I took a pic with my ipod but don't know how to add it here. But they looked great too! Thanks!
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I made these for dinner tonight and they are wonderful! I only had 1 kind of potatoes 'Klondike Goldust' (firm and buttery) and they worked fine. I did add about 1/4 cup shredded Havarti cheese after half the potatoes were in my baking dish and then another 1/4 cup on top with panko and a dusting of freshly grated parmesan. I am a cheese fanatic. I took a pic with my ipod but don't know how to add it here. But they looked great too! Thanks!
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Isaac
I like this but I couldn't get around it being too heavy. Any lighter but also flavourful vegetable recipes (it doesn't have to be vegetarian, some meat is fine? Something that's like strong or bold in taste. I dunno about you but something this heavy really fills me up rather quickly and doesn't leave a good stomach either.
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I like this but I couldn't get around it being too heavy. Any lighter but also flavourful vegetable recipes (it doesn't have to be vegetarian, some meat is fine? Something that's like strong or bold in taste. I dunno about you but something this heavy really fills me up rather quickly and doesn't leave a good stomach either.
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Anonymoose
A great new look at a traditional recipe! Given time and enough holidays, we do tend to complicate these old recipes. I've made all sorts of iterations of scalloped potatoes, all of them more complicated than this, and probably none of them especially better. Time to revisit our roots and give these a try.
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A great new look at a traditional recipe! Given time and enough holidays, we do tend to complicate these old recipes. I've made all sorts of iterations of scalloped potatoes, all of them more complicated than this, and probably none of them especially better. Time to revisit our roots and give these a try.
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Dave
I realy thought that that is a typical german dish: . My mother made this all the time but I never made it myself. I'm not sure if she she cooked the potatos in the milk but that seems to be much better. We added cheese on top, as you said, but we also had diced ham or bacon in it.
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I realy thought that that is a typical german dish: . My mother made this all the time but I never made it myself. I'm not sure if she she cooked the potatos in the milk but that seems to be much better. We added cheese on top, as you said, but we also had diced ham or bacon in it.
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mark
Definitely the parboiling saves time. I have seen other recipes that are like 45-60 minutes on the timer. Also using two types of potatoes makes good sense! Must try this soon. Winter is, after all, Casserole Season.
Happy Thanksgiving to you and yours-
=Me. =
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Definitely the parboiling saves time. I have seen other recipes that are like 45-60 minutes on the timer. Also using two types of potatoes makes good sense! Must try this soon. Winter is, after all, Casserole Season.
Happy Thanksgiving to you and yours-
=Me. =
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Frank
scalloped potatoes are my all time favorite side dish. I have never had them from scratch though because my mom used to make them from the box and I thought they were hard to make. Thank you Hilah for showing me how easy it is! I am so making this soon: )
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scalloped potatoes are my all time favorite side dish. I have never had them from scratch though because my mom used to make them from the box and I thought they were hard to make. Thank you Hilah for showing me how easy it is! I am so making this soon: )
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Greg
I went to the emergency room a few years back. I was making scalloped potatoes and using the same 10 dollar mandolin. I cut the tip off my finger. t I was being careful, but it still happened. I'm still scared of that thing. So, proceed w/ caution: )
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I went to the emergency room a few years back. I was making scalloped potatoes and using the same 10 dollar mandolin. I cut the tip off my finger. t I was being careful, but it still happened. I'm still scared of that thing. So, proceed w/ caution: )
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Observer
Great recipe, Hilah! Quick question, would it be possible to make scalloped potatoes with feta? I know feta does not melt, but I'm sort thinking 'outside' the scalloped potatoes box here.
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Great recipe, Hilah! Quick question, would it be possible to make scalloped potatoes with feta? I know feta does not melt, but I'm sort thinking 'outside' the scalloped potatoes box here.
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