Saturday, October 31, 2009

Individual Scalloped Potatoes










This dish easy and fast to make, and I can't even begin to tell you how delicious it is. You can make it in muffin tins, or even better, in individual ramekins (there is no dairy or cheese to bind the potatoes together, so keeping the potatoes in the ramekin makes you feel like you actually are eating the old-fashioned scalloped potatoes.

For those of you who make scalloped potatoes from scratch, this is MUCH easier, and tastes just as delicious.

3-4 russet potatoes, peeled and sliced
½ yellow onion, diced
canola oil
salt and pepper to taste
spices (like oregano, Italian seasoning, parsley, etc)

Mix potatoes, onion, salt and pepper in bowl and transfer to greased muffin tin/ramekins. Sprinkle spices on top, cover with aluminum foil and bake in a 375° oven for 20-30 minutes. Bake uncovered 10 more minutes, or until tops are golden and potatoes are soft.

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