Scalloped Potatoes II
Makes:
8 servings
Enjoy this classic potato dish along side green or orange veggies to keep your plate colorful.
Ingredients
- 6 russet potatoes, medium, 3 to 4 inch (peeled and sliced into 1/4 inch slices)
- 1 cup onion (chopped raw)
- 2 tablespoons margarine
- 4 tablespoons flour
- 1 teaspoon salt
- 1 dash black pepper
- 2 cups milk, non-fat
Directions
Quickest Method:
- Wash hands with soap and water.
- Prepare a large casserole baking pan by coating lightly with oil or cooking oil spray.
- Place a layer of potatoes in pan, using approximately 1/4 of potatoes.
- Sprinkle layer with 1/4 cup chopped raw onion, 1/2 tablespoon margarine, 1 tablespoon flour, 1/4 teaspoon salt, and sprinkling of black pepper.
- Repeat layers, making a total of 4.
- Meanwhile heat milk over low heat.
- Pour warm milk over all ingredients in casserole dish.
- Bake at 350 °F for 1 hour.
- Refrigerate leftovers within 2 hours.
Creamiest Method:
- Wash hands with soap and water.
- Prepare a large casserole baking pan by coating lightly with oil or cooking oil spray.
- Make a white sauce by melting margarine in a small pan. Stir in flour. Gradually add milk, stirring constantly.
- Cook, stirring constantly, until slightly thickened. Remove from heat.
- Add salt and pepper.
- Place a layer of potatoes and onion in a prepared casserole pan, using approximately 1/4 of the potatoes and 1/4 cup onion.
- Spread with 1/2 cup of the sauce prepared in steps 2 and 3.
- Repeat layers, making a total of 4.
- Bake at 350 °F for 1 hour.
- Refrigerate leftovers within 2 hours.
Favorite Recipes for Family Meals
Washington State University Extension
