Creamy Scalloped Potatoes
Creamy Scalloped Potatoes is an moderately easy dinner. Made with 2 lb. potatoes (about 6 medium), 3 tbsp. butter or margarine, 3 tbsp. flour, salt and pepper and 2 1/2 c. milk, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
Heat oven to 350Β°.
Wash potatoes; pare thinly and remove eyes.
Cut potatoes into thin slices to measure about 4 cups. Melt 3 tablespoons butter in saucepan over low heat.
Blend in flour and seasonings.
Cook over low heat, stirring, until mixture is smooth and bubbly.
Remove from heat.
Stir in milk.
Heat to boiling, stirring constantly.
Boil and stir 1 minute.
In greased 2-quart casserole, arrange potatoes in 2 layers, topping each with 1/2 the onion and 1/3 of the white sauce.
Dot with 1 tablespoon butter.
Cover; bake 30 minutes.
Uncover; bake 60 to 70 minutes longer, or until potatoes are tender.
Let stand 5 to 10 minutes before serving.
Makes 6 servings.
π· Perfect Pairings
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