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Scalloped Potatoes
Nb persons: 6
Yield:
Preparation time: 20 min
Total time: 2 Hrs
Source: Betty Crocker
| Scalloped Potatoes Ingredients 4 | |
| tablespoons | butter |
| 1 | |
| small | onion, finely chopped, (1/3 cup) |
| 3 | |
| tablespoons | all-purpose flour |
| 1 | |
| teaspoon | salt |
| 1/4 | |
| teaspoon | pepper |
| 2 1/2 | |
| cups | milk |
| 6 | |
| medium | peeled or unpeeled potatoes, thinly sliced, (6 cups) |
Steps
1
Heat oven to 350°F. Grease 2-quart casserole with shortening or cooking spray.
2
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. Cook, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
3
Spread potatoes in casserole. Pour sauce over potatoes. Cut remaining 1 tablespoon butter into small pieces; sprinkle over potatoes.
4
Cover; bake 30 minutes. Uncover; bake 1 hour to 1 hour 10 minutes longer or until potatoes are tender. Let stand 5 to 10 minutes before serving (sauce thickens as it stands).
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