Scalloped Potatoes

by Mary Sacks

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

Ingredients

• 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)

Directions

• 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 RC No Added MSG Ham Base into the milk will give these potatoes a great flavor. Think 1 tsp. of the base to each cup of milk.

Servings

• 6

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