Gluten-free Bouillon & Seasoning

Recipes: Scalloped Potatoes

Make these potatoes in any size casserole dish you have whether it is an individual ramekin or a huge dish that will feed a dozen for a party. After this dish is cooked, it holds its heat well, making it ideal for serving a crowd. You can use any root vegetable that you prefer… carrots, parsnips, squash and any type of potato. Make it your own family favorite.

The Recipe

Ingredients

Method

  1. Choose desired size casserole dish. Butter sides and bottom of pan. Preheat oven to 400F/200C.
  2. Layer sliced potatoes in a single layer on the bottom of pan.
  3. Layer sliced onions over the potatoes.
  4. Sprinkle with flour over the layered potato and onion slices
  5. Pat butter in small amounts over entire dish.
  6. Sprinkle with a little of Massel Bouillon and Seasoning Vegetable.
  7. Repeat layers until pan is full.
  8. Pour warm Massel broth over potatoes until you see it coming up the sides and is even with the top layer.
  9. Place dish on a sheet pan, in case there is broth bubbling over. Place in oven for about an hour. For smaller dishes, start checking earlier.
  10. Pull from oven when you see it bubbling even in the middle and it is golden brown on top.
  11. Let rest 10-20 minutes before serving to cool down a bit. (This is the hardest part…waiting for delicious food.)
Summary
recipe image
Recipe Name
Scalloped Potatoes
Published On
Preparation Time
Cook Time
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