How Thin Should Potatoes Be Sliced For Scalloped Potatoes at Bobbi Fraser blog

How Thin Should Potatoes Be Sliced For Scalloped Potatoes. Peel 3 pounds russet potatoes, then cut with a chef’s knife or on a. Ask different chefs and they will give you different answers as to. The thickness of the potatoes for scalloped potatoes can vary depending on personal preference. Scalloped potatoes are thinly sliced potatoes cooked in a creamy. Preheat the oven to 350°f. If you have a cuisinart food processor, use disk #4. A starchy potato such as a yukon gold or a russet is best for scalloped potatoes because it will help thicken the sauce and bake. Prepare the following, adding each to a large pot or dutch oven (preferably wide) as you complete it: Slice the potatoes 1/8 to 1/4 thick; Place the sliced potatoes in a large saucepan with cold water to cover;

Classic Scalloped Potatoes The Chunky Chef
from www.thechunkychef.com

A starchy potato such as a yukon gold or a russet is best for scalloped potatoes because it will help thicken the sauce and bake. Place the sliced potatoes in a large saucepan with cold water to cover; Prepare the following, adding each to a large pot or dutch oven (preferably wide) as you complete it: Slice the potatoes 1/8 to 1/4 thick; If you have a cuisinart food processor, use disk #4. The thickness of the potatoes for scalloped potatoes can vary depending on personal preference. Scalloped potatoes are thinly sliced potatoes cooked in a creamy. Ask different chefs and they will give you different answers as to. Peel 3 pounds russet potatoes, then cut with a chef’s knife or on a. Preheat the oven to 350°f.

Classic Scalloped Potatoes The Chunky Chef

How Thin Should Potatoes Be Sliced For Scalloped Potatoes Scalloped potatoes are thinly sliced potatoes cooked in a creamy. Preheat the oven to 350°f. Ask different chefs and they will give you different answers as to. Scalloped potatoes are thinly sliced potatoes cooked in a creamy. If you have a cuisinart food processor, use disk #4. Prepare the following, adding each to a large pot or dutch oven (preferably wide) as you complete it: A starchy potato such as a yukon gold or a russet is best for scalloped potatoes because it will help thicken the sauce and bake. Slice the potatoes 1/8 to 1/4 thick; Peel 3 pounds russet potatoes, then cut with a chef’s knife or on a. Place the sliced potatoes in a large saucepan with cold water to cover; The thickness of the potatoes for scalloped potatoes can vary depending on personal preference.

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