Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, potato scallops. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
My favorite cheesy, creamy, garlicky, always-delicious scalloped potatoes recipe. Scalloped potatoes are a classic, indulgent side dish. Thinly sliced potatoes are layered with a creamy sauce, then baked til golden brown.
Potato scallops is one of the most favored of recent trending meals on earth. It is appreciated by millions every day. It is simple, it is quick, it tastes yummy. Potato scallops is something that I’ve loved my entire life. They’re fine and they look fantastic.
To get started with this recipe, we have to first prepare a few components. You can cook potato scallops using 6 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Potato scallops:
- Make ready 11/2 cups s/r flour
- Get 1 pkt of cream of chicken soup (no noodles or crutons)
- Take salt &pepper
- Take 1 large potato
- Prepare water
- Take oil for deep fry
This is absolutely delicious with the cheese, but of course, if you want to make. Good potato scallops are fluffy on the inside, with super-crunchy exteriors — I don't care what you call them, just pass 'em to me! Potato scallops (Murdoch Books)Source: Murdoch Books. These cheesy scalloped potatoes are a classic and staple at any holiday dinner.
Instructions to make Potato scallops:
- Make batter with flour, chickensoup, salt pepper in bowl slowly add water littke at a time combining each time until a smooth batter
- Slice potato thinly
- Put slices into batter, coat an put in oil, turning a few times.
- When golden brown take out an drain. Serve
Scalloped potatoes are thinly sliced potatoes cooked in a creamy sauce. Typically speaking, potatoes cooked in a cheese sauce are referred to as "au gratin" potatoes, but many recipes for. Here's a great scalloped potato recipe that's so easy and absolutely delicious. The leftovers are just as good, maybe even better, the next day. This is one of my favorite and most prepared recipes, from my.
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