These easy scalloped potatoes combine the creaminess of the classic side dish with the ease of frozen hash browns. You don’t even have to thaw them out!
I thought I was finished writing about scalloped potatoes. I posted my first scalloped potatoes recipe in my second month of blogging, way back in 2006. Then ten years later I updated that recipe with a “cleaner” recipe that used chickpeas instead of cornstarch for thickening.
Well, I hadn’t anticipated that Julie from the 100% Pure McDougall Facebook group would come up with a brilliant innovation on the original recipe. She skipped right past the slicing and boiling of two pounds of potatoes and simply poured the sauce over frozen hash browns. (…)
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