Scalloped Potatoes

8 Aug

I have said it before, and I’ll say it again… I love potatoes!  Growing up, my mom would make scalloped potatoes for us for dinner and we would always enjoy every last bit of it.  I’m trying to use up the large amount of potatoes I have on hand and since I have never made homemade scalloped potatoes before, I decided to give it a whirl!  This recipe is very easy.  Next time I’d probably add in some additional seasonings like garlic powder and some paprika.  But otherwise, it was delicious! 

3 tablespoons butter
1 small onion, finely chopped
3 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
2 1/2 cups milk
6 medium unpeeled potatoes, thinly sliced (about 6 cups)
1 tablespoon butter

1.  Heat oven to 350 degrees.  Spray a 2-quart casserole dish with cooking spray.

2.  In a 2-quart saucepan, melt 3 tablespoons of butter over medium heat.  Cook onion in butter about 2 minutes, stirring occasionally, until tender.  Stir in flour, salt, and pepper.  Cook, stirring constantly, until smooth and bubbly; remove from heat.

3.  Stir in milk.  Heat to boiling, stirring constantly.  Boil and stir 1 minute.

4.  Spread potatoes in casserole.  Pour sauce over potatoes.  Cut 1 tablespoon butter into small pieces; sprinkle over potatoes.

5.  Cover and bake 30 minutes. 

6.  Uncover and bake 1 hour 10 minutes longer or until potatoes are tender.  Let stand 5 to 10 minutes before serving (sauce thickens as it stands).

Recipe from Betty Crocker Cookbook “Scalloped Potatoes”


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