Self saucing scalloped potatoes. Self saucing scalloped potatoes I learnt scalloped potatoes from Brian they are easy make and very tasty. From Miraval Resort & Spa in Catalina, Arizona. This dish tastes indulgently creamy, but it's made with rice milk, so it's low in fat.
One of the best boxed scalloped potatoes hacks is to make sure that the instruction on the back of the box is followed carefully.
Also, use a lot of liquids in the cooking to make sure that the potatoes completely soaks the sauce.
You can use milk, cream or even yogurt for this.
You can have Self saucing scalloped potatoes using 4 ingredients and 8 steps. Here is how you cook that.
Ingredients of Self saucing scalloped potatoes
- You need 200 ml of Roux sauce.
- Prepare 10 of medium sized Potatoes.
- It's 1 bunch of corriander.
- Prepare 2 of tablespoon.Tomato concase.
If you do not use dairy, though, water will do just fine. Heat cream,milk,garlic,salt, and pepper in a small saucepan over med-high heat, until. In a large bowl, combine the red potatoes with the salt, pepper, and heavy cream, and stir until evenly coated. Based on a classic French dish, scalloped potatotoes have become a classic go-to for kiwis in all seasons.
Self saucing scalloped potatoes instructions
- Prepare your casserole dish.
- Layer tomato concase..
- Add some corriander..
- Start layering potatoes.
- Layer all potatoes and add the roux sauce.
- Add corriander and Bake till golden brown for about 25 to 30 minutes.
- Once it's golden brown. Serve and enjoy..
- Enjoy.
This is awesome with some minor adjustments. My entire picky family loved these. You can also use a milk alternative in place of the stock such as light coconut milk or rice milk but I find the stock is more flavoursome Tex. A roux just means to cook fat (in this case butter) and flour and add liquid to make a sauce! Chocolate Self Saucing Pudding is a classic dessert that everyone should know!