The recipe is good, it’s somewhat simple, and on the bland side, so it lends itself a bit of spicing up. I will swap some of the milk with evaporated milk the next time I do it, as the potatoes have become a little too watery for my taste, but they still taste perfect. I’m just used to use a creamier sauce on scallop potatoes. A small Parmesan cheese mixed with the milk would also be good. Just make sure you use a mandolin to slice the potatoes – in the allotted time, they need to be ultra-thin to cook. Overall, I find this good, and while it does not have flavors that come out and kick your butt, it’s the best comfort dinner and one that kids really would like a lot.
- 3 tbsp butter, divided
- 1 1/2 tsp salt
- 1/4 tsp ground black pepper
- 3 tbsp all-purpose flour
- 1 (14.5 ounces) can chicken broth
- (6) pork chops
- 6 cups thinly sliced potatoes
- (1) dash paprika
Preheat oven at about 350 F (175 C).
Add and melt a tbsp of butter over medium heat in a saucepan. Add and sprinkle with salt, pepper, and flour. Pour over the broth of the chicken, cook and stir until the mixture boils. Cover, and set aside from fire.
Cook the pork chop until brown in 1 tbsp butter in skillet. Grease the remaining tablespoon butter and layer potatoes into a cooking dish. Pour mixture over onions, then finish with brown chops. Sprinkle over paprika.
Cover for 1 hour, and roast. Uncover and bake for another 30 minutes.
You can create this casserole from the part that I cut out as chops. Since I want to make something different than the usual bake and breaded chops, I search for a good all-in-one recipe.