See that pan full of creamy, cheesy potatoes? Those are real scalloped potatoes, not the fake, dried-up tater imposters you buy in a box. Allow me to point out what’s wrong with that picture: dried up potatoes…in a box. It’s just not natural.
Obviously, the appeal of anything store-bought is the convenience factor. But are those few minutes you save really significant when you consider a) the disgusting amount of artificial ingredients and preservative in that box and b) how many moons better the homemade stuff tastes? Sometimes, you’ve got to weigh your pros and cons to make the best decision. And in this case, I think a few extra minutes of prep time is more than worth the utter deliciousness made from fresh, real ingredients that scratch-made scalloped potatoes offer.
I never used to be crazy about scalloped potatoes; I much preferred my taters fried, mashed, twice-baked, or oven-roasted. However, after trying this recipe, my feelings have changed. I love me some scalloped potatoes!
