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Cinnamon Swirl Bread | 101 Cooking For Two by Gordon Ramsay


Delicious cinnamon swirl bread is simple enough for a family breakfast but eloquent enough for gifting. Just follow these easy step by step photo instructions.

Cinnamon Swirl Bread on borad



Editor’s Note: Originally Published February 6, 2013. Updated with expanded discussion and updated photos.

A super easy quick bread recipe for the non-skilled baker out there. Make something special for the whole family today.

Adapted from a Taste of Home, this recipe uses only things I always have on hand. I love no special shopping. The swirl gives it a special touch.

The model recipe was almost a loaf of sugar, so a few adjustments have been made. I have expanded the instructions and simplified.

My Rating
My rating system of a 4 out of 5 so very nice.


It is a nice sweet 4.

Pro Tips: Recipe Notes on Cinnamon Swirl Bread

What is a quick bread?

Quick bread is a bread product that uses leavening agents other than yeast or eggs usually baking soda or baking powder.

The texture of quick bread is very different than a yeast-leavened bread. A quick bread has more of a muffin-like texture vs. the gluten texture of yeast bread.

Common quick breads include banana, soda, and beer bread, biscuits, cornbread, muffins, pancakes, scones, and even cookies.

Making the Swirl

This is the part most people will worry about. Just don’t over mix this.

With the handle of a knife or something about 1/4 inch thick, start at one corner and cut with a Z like motion across the pan 5-6 times and then back long way 3-4 times. Be sure to get close to the edge.

Storage of Cinnamon Swirl Bread

Good at stored airtight at room temperature for about 2 days. Refrigerated for 3-4 days and frozen for 3-4 months.

Other Quick Breads

Old Fashioned Banana Nut Bread
Beer Bread
Blueberry Banana Bread

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ingredients for Cinnamon Swirl Bread

Preheat oven to 350, not convection.

Coating loaf pan with butter

Prep a loaf pan with a little butter.

Mixing dry ingedients in bowl

In a large mixing bowl, combine AP flour,  sugar, baking powder, salt, and cinnamon. Mix well.

mixing cinnamon in sugar

Make cinnamon sugar a small bowl, combine 1/3 cup sugar and 1 1/2 teaspoon cinnamon. Mix well.

mixing egg in milk

In a third bowl, combine 1 cup milk, 1/4 cup oil, and 1 egg. Whip together.

mix wet into dry

Mix wet into dry. The egg/milk mix into the flour/sugar mix. Mix to combine completely but do not over mix.

spinkling sugar mix onto batter

Put half the batter into the prepped pan. Level that layer. Spread the cinnamon-sugar mix over that layer then cover with the other half of the batter.

making the swirl in the batter

Time to swirl. With the handle of a knife or something about 1/4 inch thick, start at one corner and cut Z like across the pan 5-6 times and then back long way 3-4 times. Be sure to get close to the edge.

adding milk to powder sugar

Combine 1/4 cup powdered sugar with 2 teaspoon milk to make the glaze.

drizzing glaze over bread

Bake until a toothpick near the center comes out clean. About 45 minutes. Let the loaf cool in the pan for 10 minutes then move to a cooling rack. Drizzle the glaze over loaf.

cinnamon swirl bread on rack

Beautiful…

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Cinnamon Swirl Bread

Delicious cinnamon swirl bread is simple enough for a family breakfast but eloquent enough for gifting. Just follow these easy step by step photo instructions.

Prep Time15 mins

Cook Time45 mins

Total Time1 hr

Author: Dan Mikesell AKA DrDan

Course : Sweets

Cuisine : American

Keyword : Cinnamon Bread, Swirl Bread

Servings/Adjust Amount: 12 slices

12

Ingredients

  • 2 cups AP flour
  • ¾ cups sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoons cinnamon
  • 1 cup milk
  • 1/4 cup oil
  • 1 egg

Cinnamon Sugar

  • cup sugar
  • 1 ⅓ teaspoon cinnamon

Glaze

  • 1/4 cup powdered sugar
  • 2 teaspoons milk

Instructions

  • Preheat oven to 350, not convection. Prep a loaf pan with a little butter.

  • In a large mixing bowl, combine 2 cups AP flour, ¾ cup sugar, 1 tablespoon baking powder, ½ teaspoon salt and 1 teaspoon cinnamon. Mix well.

  • In a small bowl, combine ⅓ cup sugar and 1½ teaspoon cinnamon. Mix well.

  • In a third bowl, combine 1 cup milk, ¼ cup oil, and one egg. Whip together.

  • Mix wet into dry. The egg/milk mix into the flour/sugar mix. Mix to combine completely but do not over mix.

  • Put half the batter into the prepped pan. Level that layer. Spread the cinnamon sugar mix over that layer then cover with the other half of the batter.

  • Time to swirl. With the handle of a knife or something about 1/4 inch thick, start at one corner and cut Z like across the pan 5-6 times and then back long way 3-4 times. Be sure to get close to the edge.

  • Bake until a toothpick near the center comes out clean. About 45 minutes. Let loaf cool in the pan for 10 minutes then move to cooling rack.

  • Combine 1/4 cup powdered sugar with 2 teaspoon milk to make the glaze.

  • Drizzle the glaze over loaf.

Make it Perfect First Time and Every TimeDon’t miss out, check the full post above. Almost every recipe includes easy step by step photo instructions so you can visualize yourself cooking this recipe along with helpful tips and options.

Recipe Notes

Pro Tips

  1. This can stick to the pan. A good coat of butter on a non-stick or glass pan is best. If not non-stick or glass, then a light dusting of flour on top of the butter coat.
  2. Use aluminum-free baking soda.
  3. Do not overdo the swirl and be sure the layer of cinnamon sugar is covered by batter.
  4. Apply the glaze when the bread is still a bit warm.
  5. Good at stored airtight at room temperature for about 2 days. Refrigerated for 3-4 days and frozen for 3-4 months.

Nutrition Facts

Cinnamon Swirl Bread

Amount Per Serving

Calories 211 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 1g5%

Cholesterol 14mg5%

Sodium 113mg5%

Potassium 160mg5%

Carbohydrates 38g13%

Fiber 1g4%

Sugar 22g24%

Protein 3g6%

Vitamin A 61IU1%

Calcium 78mg8%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Have a question or something not clear? Ask in the comments.

 

If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated.

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Nutrition is for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.

 

All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.

Originally Published February 6, 2013
dogs walking

Easy General Tso Chicken | 101 Cooking For Two by Gordon Ramsay


Make this delicious lighter General Tso’s Chicken at home in only 30 minutes. Just follow these easy step by step photo instructions.
General Tso Chicken on white plate


Editor’s Note: Originally Published October 17, 2012. Updated with expanded details and options along with updated photos.

Want to skip “the story”? Use these jump links:
Pro Tips/Recipe Discussion/Options
Recipe Card

Quick, easy, and tasty. My absolute favorite Chinese dish. This is now a weeknight 30-minute recipe. And as a bonus, this version is much healthier.

The Story

I have worked on this recipe for almost a month. Most recipes are easy, but the workflow and the taste of model recipes just didn’t work for me.

I started with an American Test Kitchen version that was an absolute disaster. Yes, I do have those. Over an hour of hard cooking, and I created the biggest mess I have ever made in the kitchen.

Plus we hated it, way too much vinegar and poor results overall. With that much work, it needs to be great. I was very disappointed. My wife was likewise unimpressed. It went to the garbage.

Several more recipes trials and it was starting to get really old. What others thought was great and wonderful just wasn’t. All had too much vinegar and too many unusual ingredients. Plus, they all took too much work for my “cooking for two” world.

Ultimately, I used a Martha Stewart recipe which was the inspiration for Lighter General Tso’s Chicken from Tracey’s Culinary Adventure. I used a little of both and simplified.

My Rating
My rating system. Great 5 out of 5


Yep, a five but a lower five. There is some room for improvement but not much. I will be doing this over and over.

Pro Tips: Recipe Notes for Easy General Tso’s Chicken

What is General Tso’s Chicken?

General Tso’s chicken is generally a sweet and somewhat spicy deep-fried chicken dish that is served in most North American Chinese restaurants.

It is not a traditional Chinese dish, although it is probably some basis in traditional Chinese fare. Most likely what we now know as General Tso’s Chicken originated in New York City in the 1970s, but there are lots of conflicting claims about who and where.

Wherever it started, it is now standard fare on almost every North American Chinese restaurant. And always one of the most popular dishes.

What Chicken to Use?

This is a “lighter” version so skinless boneless chicken breasts are my choice here but thighs will work fine.

If you use thighs, the cooking temperature should be to 180-185 instead of 165. This is a texture suggestion. Thighs are safe at 165, but you will like the texture much better at 180.

Coating and Cooking the Chicken

The chicken is coated with some egg white and corn starch than pan-fried. So healthier than deep-frying and easier at home

The Martha method of cooking the chicken is a little fussy with turning each little piece to brown over and over. Plus doing it in two batches. This involves standing there continuously for about 20 minutes.

I put it all in at once and stirred occasionally. A little of the coating came off (some even came off in the Martha method also), but most stayed on, and your sin is hidden by the sauce anyways.

The Sause

I don’t usually cook with things you may not have in your kitchen, but I did use Hoisin sauce which is commonly available and good to have around. It is worth buying just for this recipe but has many uses.

Ultimately, I took the vinegar out completely of the recipe. There is some vinegar in the Hoisin sauce, and that was enough.

I left in some dry ginger, but many recipes call for fresh ginger which I don’t usually have and we don’t really like. Adjust if you want.

A heat note. The red pepper is “to taste”. 1/4 teaspoon has minimal heat (1/10)  but some nice taste. 1/2 teaspoon is about what you would normally have in a restaurant (3/10) but 1 teaspoon is more for the heat lover (7/10).

I have more brown sugar in this than may be needed, and I will be cutting that down some in futures cookings. I really think it can cut in half without much effect.

Great Chinese Dishes

Easy Fried Rice in 10 Minute

Easy Chicken Stir Fry

Easy Crock Pot Cashew Chicken

Crock Pot Beef and Broccoli

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ingredients for General Tso Chicken

The only “special” thing is Hoisin sauce. I’m now going to stock it in my refrigerator.

trimmed chicken breasts

Start by patting dry and trimming two skinless boneless chicken breast. Then cube into about 1-inch pieces.

mixing coating in white bowl

Heat 2 teaspoons oil over medium-high heat in a large nonstick skillet or a wok. Whisk together 2 egg whites or one whole egg, corn starch, salt, and pepper.

coat chicken with breading

Add chicken to the egg mixture and stir to coat.

browning chicken in pan

Shake excess coating off the chicken and add one piece at a time to the hot oil. You can be a perfectionist and do half turning them nicely for 8 to 10 minutes and repeat. OR put them all in and occasionally stir like lazy me for about 12-14 minutes. Be sure the internal temp gets to 165 by checking multiple pieces. Use 180 degrees as your endpoint if using thighs.

add sauce to pan

While the chicken is cooking, start the sauce — Whisk corn starch into 1/2 cup water. Then add brown sugar, Hoisin sauce, ketchup, soy sauce, dry ginger and crushed red pepper.

bring sauce to boil in pan

When the chicken is done, transfer to a bowl and decrease the heat to medium-low. Add the sauce and whisk continuously while boiling until well thickened 2-3 minutes.

add chicken into sauce

Add the chicken back in and stir to coat.

General Tso's Chicken in a bowl

Transfer to serving dish and top with toasted sesame seeds you want.
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Easy General Tso Chicken

Make this delicious lighter General Tso’s Chicken at home in only 30 minutes. Just follow these easy step by step photo instructions.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course : Main Course

Cuisine : Chinese

Keyword : Chinese Dinner, General Tso’s Chicken

Servings/Adjust Amount: 4 servings

4

Ingredients

  • 2 skinless boneless chicken breaststrimmed and cut into 1 inch cubes
  • 2 teaspoons oil

Coating

  • 3 tablespoons corn starch
  • 2 egg whitesor one egg
  • 1/2 teaspoon salt
  • 1/4 teaspoons pepper

Sauce

  • 1/2 cup water
  • 1 tablespoon corn starch
  • 3 tablespoons Hoisin sauce
  • 2 tablespoons soy sauce
  • 1/2 cup brown sugaror less
  • 3 tablespoons ketchup
  • 1/4 teaspoon dry ginger
  • ¼ to 1 teaspoon crushed red pepperSee recipe notes below

Serving options

  • cooked rice
  • toasted sesame seeds

Instructions

  • Start by patting dry and trimming two skinless boneless chicken breast. Then cube into about 1-inch pieces.

  • Heat 2 teaspoon oil over medium-high heat in a large nonstick skillet or a wok.

  • Whisk together 2 egg whites, 3 tablespoon corn starch, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

  • Add chicken to the egg mixture and stir to coat. Shake excess coating off the chicken and add one piece at a time to the hot oil.

  • You can be a perfectionist and do half turning them nicely for 8 to 10 minutes and repeat. OR put them all in and occasionally stir like lazy me for about 12-14 minutes. Be sure the internal temp gets to 165 by checking multiple pieces. Use 180 degrees as your endpoint if using thighs.While the chicken is cooking, start the sauce — Whisk 1 tablespoon corn starch into 1/2 cup water. Then add 1/2 cup brown sugar (decrease if you want). 3 tablespoons Hoisin sauce, 3 tablespoons ketchup, 2 tablespoons soy sauce, 1/4 teaspoon dry ginger and crushed red pepper. The red pepper is more to taste. 1/2 teaspoon is a mild heat (3/10), and 1 teaspoon is what I think of in Tso’s chicken (7/10).
  • The chicken is done at 165 then transfer to a bowl and decrease the heat to medium-low.

  • Add the sauce and whisk continuously while boiling until well thickened 2-3 minutes.

  • Add the chicken back in and stir to coat.

  • Transfer to serving dish and top with toasted sesame seeds you wish.

Make it Perfect First Time and Every TimeDon’t miss out, check the full post above. Almost every recipe includes easy step by step photo instructions so you can visualize yourself cooking this recipe along with helpful tips and options.

Recipe Notes

Pro Tips

  1. You can use chicken thighs. I feel you should cook to 180 for thighs for better texture. They are safe at 165.
  2. The Hoisin sauce is needed, and I would not skip it.
  3. The sweetness is on the high side. Decrease the brown sugar if you want.
  4. I used two egg whites to make this “lighter” but use one whole egg if you want.
  5. The red pepper is “to taste”. 1/4 teaspoon has minimal heat (1/10)  but some nice taste. 1/2 teaspoon is about what you would normally have in a restaurant (3/10), but 1 teaspoon is more for the heat lover (7/10).
  6. Good refrigerated for  3 to 4 days. I don’t see this freezing well.

Nutrition Facts

Easy General Tso Chicken

Amount Per Serving

Calories 269 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 1g5%

Cholesterol 37mg12%

Sodium 958mg40%

Potassium 334mg10%

Carbohydrates 44g15%

Fiber 1g4%

Sugar 33g37%

Protein 15g30%

Vitamin A 149IU3%

Vitamin C 1mg1%

Calcium 29mg3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Have a question or something not clear? Ask in the comments.

Blue ribbon divider used for visual effect Do you want more recipes from 101 Cooking for Two? Sign up for the newsletter and get all posts delivered straight to your inbox!
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Nutrition is for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.

All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.

Blue ribbon divider used for visual effect

If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated.

Originally Published October 17, 2012.
dogs hanging out

Old Fashion Scalloped Potatoes | 101 Cooking For Two by Gordon Ramsay


Old Fashion Scalloped Potatoes (AKA Au Gratin Potatoes) just like grandma made are the perfect side dish for almost any meal. Just follow these easy step by step photo instructions for this classic homemade dish.
Scalloped Potatoes in casserole dish

Editor’s Note: Originally Published January 19, 2013. Refreshed with expanded information and options along with updated photos.

I love a classic recipe. They are usually easy and almost always present an unmatched wholesome taste with simple ingredients. This is one of those great older recipes that is easy and absolutely delicious.

My Rating
My rating system. Great 5 out of 5

Excellent old fashion taste. Good enough that my wife dug the recipe out of my “to post” file and made it again two days later. Yep, she loves it.

Pro Tips: Recipe Notes for Scalloped Potatoes

This is based on a recipe that originally came from the 1971 Florence Junior League Cookbook. I didn’t do much to the recipe. 4 cups of sliced potatoes became six medium potatoes. I used pre-shredded, not grated cheese for ease. But mostly I expanded on the instructions to simplify and make them less intimidating.

What is Scalloped vs. Au Gratin?

Scalloped is anything baked in a casserole with a sauce that could be cheese or any other sauce.

Au Gratin means “with cheese.”  So this recipe could be called Scalloped or Au Gratin or Scalloped Au Gratin. Take the cheese out and just use a white sauce and you have Scalloped but not Au Gratin. Now you know.

I use “scalloped” since it is correct and that is what I have called this forever. But Au Gratin is correct and a bit more specific.

What Potatoes to Use?

All potatoes cook about the same. The main difference will be the thick skin on Russets, and they will have a bit more starch.  So Russets are an excellent baker.

But other potatoes, like a Yukon Gold, would work great here. I would not use a small potato just because it will cause extra work for no real return.

I usually use peeled Russet potatoes since I have them on hand. I use the smaller potatoes in the bag that are not big enough for baking.

You need about 4 cups of potato slices. I used 6 smaller to medium potatoes to get that.

I suggest using a Mandolin to slice potatoes, but a knife works. If using Russets, then peal. If using a thinner skin potato, then pealing in optional

What Cheese to Use?

Most people will use cheddar, but Monterey Jack or nice Gruyere would be nice also.

The Baking Dish

The thicker the dish, the longer the baking time. I used a 9 by 6 baking dish that was 1 inch deep.

Double the recipe to use a 9 by 13 standard casserole dish.

Storage and Reheating

Good refrigerated for 3-4 days and frozen for 3-4 months.

We much prefer this reheated in an oven instead of a microwave with seems to change the texture some.

How Long to Cook Scalloped Potatoes?

The standard recommendation for scalloped potatoes is generally 1 hour and “fork-tender,” and that is fine.

But for us, we want creamy, melt in your mouth. We love to cook longer. For this about and other 2o minutes. Cover if needed to keep from browning too much.

If you add ham and make a thicker casserole, our cooking time is about 2 hours mostly covered. See the recipe link below.

Other Scalloped Potato Options

Old Fashion Scalloped Potatoes and Ham

Crock Pot Scalloped Potatoes

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potatoes and other scalloped potatoes ingredients

Preheat oven to 350, not convection.

slicing potato with a madoline

Slice 5-6 medium russet potatoes about 1/8 inch. If you have crazy ninja knife skills, you can do this by hand, but a mandolin is a good thing here (BE CAREFUL.) The setting on mine for this is “thin.” You need to end up with about 4 cups of potato slices. Rinse in a bowl of cold water.

whisking sauce in pan

Start the sauce with 3 tablespoons butter over medium heat. When melted, add 3 tablespoons flour and whisk for a few minutes. Add 1 1/2 cup milk. Frequently whisk for a couple of minutes and add 1 teaspoon salt and 1/8 teaspoon cayenne pepper (optional.) Bring to a light boil, and this will start to thicken in a few more minutes.

added cheese and whisk sauce

Reduce heat to low and add 1 cup of shredded cheese. I used cheddar. Whisk until smooth and remove from heat.

layer potatoes into dish

Layer half of the potatoes into a casserole dish (6 by 9 inches) that has been sprayed with PAM. Put them in individually, so they are not stuck together. Do not just dump them in.

adding sauce to potatoes

Pour half the cheese sauce over the first half of the potatoes.

top with cheese and paprika

Add the second half of the potatoes, then rest of the cheese sauce. Now top with 1/2 cup of cheese. Give a light sprinkle of paprika.

scalloped potatoes on fork

Bake until potatoes are “fork-tender.” This will be about an hour or a little more. Let sit for 5-10 minutes before serving.

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Old Fashion Scalloped Potatoes

Old Fashion Scalloped Potatoes (AKA Au Gratin Potatoes) just like grandma made are the perfect side dish for almost any meal. Just follow these easy step by step photo instructions for this classic homemade dish.

Prep Time20 mins

Cook Time1 hr

Total Time1 hr 20 mins

Author: Dan Mikesell AKA DrDan

Course : Potato

Cuisine : American

Keyword : Au Gratin Potatoes, Scalloped Potatoes

Servings/Adjust Amount: 8 servings

8

Ingredients

  • 6 medium potatoes4 cups prepared
  • 3 tablespoons butter
  • 3 tablespoons AP flour
  • 1 ½ cup milk
  • 1 teaspoon salt
  • teaspoon cayenne pepperoptional
  • 1 ½ cup shredded cheddar cheeseor cheese of choice
  • 1 sprinkle paprikaoptional

Instructions

  • Preheat oven to 350, not convection.

  • Slice 5-6 medium russet potatoes about 1/8 inch to make about 4 cups. If you have crazy ninja knife skills, you can do this by hand, but a mandolin is a good thing here. The setting on mine for this is “thin.”

  • Rinse the potato slices in a bowl of cold water. Let soak until ready to use then dry a bit with a paper towel.

  • Start the sauce with 3 tablespoons butter over medium heat in a large pan. When melted, add 3 tablespoons flour and whisk for a few minutes. Add 1 ½ cup milk. Frequently whisk for a couple of minutes and add 1 teaspoon salt and ⅙ teaspoon cayenne pepper (optional.) Bring to a light boil and whisk contentiously, and this will start to thicken in a few more minutes.

  • Reduce heat to low and add 1 cup of cheese. I used sharp cheddar. Whisk until smooth and remove from heat.

  • Layer half of the potatoes into a casserole dish (6 by 9 inches) that has been sprayed with PAM. Put them in individually, so they are not stuck together. Do not just dump them in.

  • Pour half the cheese sauce over the first half of the potatoes.

  • Add the second half of the potatoes, then rest of the cheese sauce. Now top with ½ cup of shredded cheese. Give a light sprinkle of paprika (an old fashion touch.)

  • Bake until potatoes are “fork-tender.” This will be about an hour or a little more. Let sit for 5-10 minutes before serving.

Make it Perfect First Time and Every TimeDon’t miss out, check the full post above. Almost every recipe includes easy step by step photo instructions so you can visualize yourself cooking this recipe along with helpful tips and options.

Recipe Notes

Pro Tips

  1. All cheese is measured by the volume of shredded cheese. One cup equals 4 oz. by weight not 8 oz.
  2. Use the potatoes you like, but Russets are standard, but Yukon Gold is also a good choice. You need about 4 cups of potato slices that will obviously vary by the size of the potatoes.
  3. Be sure to rinse and soak the potato slices for a few minutes and put them in the dish individually to prevent sticking.
  4. This recipe uses a 6 by 9 baking dish, about 1 inch deep. If you double, use a 9 by 13 standard casserole. Thicker takes longer to cook.
  5. You can add ham to this but also check the specific Old Fashion Scalloped Potatoes and Ham recipe.
  6. We like our scalloped potatoes cooked longer for a creamier texture. We add about 20 minutes and tent with foil near the end to prevent over-browning — Cook to your taste but get to at least fork-tender.
  7. Be sure to allow them to rest for 5-10 minutes before serving.
  8. Good refrigerated for 3-4 days and 3-4 months frozen. 
  9. Like many casseroles, the next day, these are even better.
  10. Reheat in the oven covered is better than a microwave.
  11. If you use a mandoline, BE CAREFUL, and follow the instructions. I have seen significant injuries.

Nutrition Facts

Old Fashion Scalloped Potatoes

Amount Per Serving

Calories 276 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 7g35%

Cholesterol 34mg11%

Sodium 487mg20%

Potassium 759mg22%

Carbohydrates 34g11%

Fiber 2g8%

Sugar 3g3%

Protein 11g22%

Vitamin A 516IU10%

Vitamin C 9mg11%

Calcium 231mg23%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Have a question or something not clear? Ask in the comments.

Blue ribbon divider used for visual effect Do you want more recipes from 101 Cooking for Two? Sign up for the newsletter and get all posts delivered straight to your inbox!
  Subscribe to 101 Cooking for Two Blue ribbon divider used for visual effect

Nutrition is for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.

All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.

Blue ribbon divider used for visual effect

If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated.

Originally Published January 19, 2013.

Lilly dog after running