Scalloped Potatoes
This scalloped potato recipe is a 5-star winner for its incredible versatility, ease of preparation, and delicious results. “First of all I am not a cook, and I don’t want to be, however, I fixed the scallop potatoes, and it was super easy and ever better…IT TASTED GREAT!” says TarakianWarrior.
Ingredient
- 4 tablespoons salted butter, divided
- 1 small onion, finely chopped (1/3 cup)
- 3 tablespoons Gold Medal™ All Purpose Flour
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 1/2 cups 2% milk
- 2 lb medium potatoes (about 6 medium)
Direction
- Heat oven to 350°F. Grease 2-quart casserole with shortening or cooking spray.
- In 2-quart saucepan, melt 3 tablespoons of the butter over medium heat. Cook onion in butter about 2 minutes, stirring occasionally, until tender.
- Stir in flour, salt, and pepper with a whisk. Cook, stirring constantly, until smooth and bubbly; remove from heat.
- Stir in milk with a whisk. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute. Remove from heat; cover and let stand while prepping the potatoes.
- Wash the potatoes, and with a vegetable peeler, remove the skins, if desired. Rinse under cool water. Cut the potatoes into thin slices.
- Spread potatoes in casserole. Pour sauce evenly over potatoes. Cut remaining 1 tablespoon butter into small pieces; sprinkle over the potatoes and sauce.
- Cover with foil; bake 30 minutes. Uncover; bake 1 hour to 1 hour 10 minutes longer or until potatoes are tender when pierced with a fork. Let stand 5 to 10 minutes before serving (sauce thickens as it stands).
