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Microwaved Scalloped Potatoes

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I’m back! I haven’t posted in awhile because I’ve been very sick. Thankfully, by Easter, I had started recovering. Easter dinner is easy, and I was still able to pull off dinner. The most difficult part of holiday dinners for me, is the one-oven dilemma. I have an electric roaster, which saves me every time, because  ham hogs (no pun intended) the oven for the meal preparation time. I make a baked pineapple every Easter, which takes 45 minutes to bake, which leaves me no oven for the scalloped potatoes. I’m no quitter when it comes to orchestrating a meal, so I got creative and decided to use my microwave oven. It works perfectly for these potatoes.

When I think back to when I was young, and there weren’t microwaves in homes, I’m ever so grateful for their convenience. My kids marvel when I tell them about re-heating food on the stove, or the oven, instead of using a microwave. As fast as technology is progressing, there are lots of “in my day” stories. No computers, no remote controls, three channels, and no cell phones. How did we live? This recipe gives me a deeper appreciation for the microwave, and the drive to find more like it. This is what I call a “fun” recipe. It’s a way to take charge when you are stuck with one conventional oven like I am.

Microwave Scalloped Potatoes

6 1/2 cups thinly sliced potatoes
1/3 cup water
2 tablespoons dried minced onion
2 1/2 teaspoons chicken bouillon granules
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/8 teaspoon garlic powder
3/4 cup milk
3/4 cup sour cream
1/2 cup shredded Cheddar cheese

Use your food processor if possible, to make quick work of the potatoes, and to give them an even slice for cooking.

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After slicing potatoes, combine them with water, onion and bouillon in an ungreased microwave-safe 2-1/2-qt. dish. Cover and microwave on high for 12 minutes until potatoes are tender and bouillon is dissolved, stirring once.

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Mix flour, salt and garlic powder; stir in milk until smooth. Pour over potatoes.

Microwave, uncovered, on high for 4 minutes or until thickened, stirring twice. Stir in sour cream; sprinkle with cheese.

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Cook 3 minutes longer or until cheese is melted.

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