I love potato dishes in every form! And this Scalloped Potatoes, that is safe to take to work and then cooked, is something I had been working on.
Cream and milk would need refrigeration so I dropped those. Cheese and butter can sit a little at room temperature better than cream and milk so those are in. Add some onions and thinly sliced potatoes and I got perfectly seasoned “scalloped potatoes”! Didn’t really miss the cream but if you do, know that I am also posting a Creamy Scalloped Potatoes recipe sometime soon.
Feel free to adjust the amounts of butter, cheese, onions, to your liking. You definitely can add crumbled, cooked bacon, ham, or sausage too!
I don’t really take meals to work with me as I do not have a desk to baby sit it on, but if I do I would keep any prepared bowls in the refrigerator until before I leave the home and pack it in an insulated lunch bag, just to be safe.
*NOTE that this recipe uses regular sized measuring cups, NOT the tiny ELB cup, unless specified.*
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1 big potato, peeled and sliced thinly
2 tablespoons butter, softened
1 – 2 tablespoon chopped onions
1/3 – 1/2 cup shredded cheese (I cut up some Monterey Jack cheese to mix with shredded cheddar)
Salt and pepper to taste
1. Place a dab of butter in the the medium or big bowl of the ELB.
2. Start layering with potatoes, onions, butter, cheese, salt, and pepper. Repeat until the bowl is filled or your ingredients ran out. End with cheese layer.
3. Cover with foil and set on the ELB. Add 3 ELB cups water to the base. Cover and let steam until it shuts off, about 1 hour.
4. Carefully open the ELB, remove foil and check potatoes if they’re done, adding more water and steaming a little longer, if needed. All my test batches cooked perfectly with 3 ELB cups of water.
5. Run a knife along the perimeter of the bowl and invert onto a plate. Invert again onto a serving dish. Enjoy!