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Scalloped Potatoes

by Mary Sacks

Scalloped Potatoes

Scalloped potatoes should not be complicated. Easy to put together, put it in the oven and off to other tasks.


  • 4 Tbsp. butter
  • 1 small onion, finely chopped (about ⅓ cup)
  • 3 Tbsp. all-purpose flour
  • ¼ tsp. salt
  • ¼ tsp. pepper
  • 2½ cups milk
  • 6 medium peeled (or not) potatoes, thinly sliced (about 6 cups)


  • Heat oven to 350° F. Grease 2 qt. casserole with shortening or cooking spray.
  • In a saucepan, melt 3 Tbsp. 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. Remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
  • Spread potatoes in casserole. Pour sauce over potatoes. Cut remaining 1 Tbsp. butter into small pieces; sprinkle over potatoes.
  • Cover; bake 30 minutes. Uncover; bake 1 hour or until potatoes are tender. Let stand 5-10 minute before serving.

Food for Thought

  • Think about Ham Base. Blending a little RBC Ham Base into the milk will give these potatoes a great flavor. Think 1 tsp. of the base to each cup of milk.


  • 6

Mary Sacks
Mary Sacks


Retired Certified Executive Chef and Educator

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