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Scalloped Potatoes

Print Recipe
Course Side Dish

Ingredients
  

  • 3+1 tbsp butter
  • 1/3 cup finely chopped onion
  • 3 tbsp all-purpose flour
  • 1 tsp salt
  • 1/4 tsp pepper
  • 2.5 cup milk
  • 6 cups 1/4" sliced potatoes

Instructions
 

  • Preheat oven to 350F.
  • Generously grease a small casserole dish (2 quart).
  • Melt 3 tbsp butter, cook onion until tender (2-3 minutes on med-high heat).
  • Whisk in flour, salt, pepper until smooth (light/white roux).
  • Keep whisking until it bubbles.
  • Remove from heat.
  • Whisk in milk, return to heat, and keep whisking.
  • Bring to a boil, and keep whisking for one minute, remove from heat.
  • Spread potatoes in casserole dish.
  • Pour sauce over potatoes.
  • Either shred the remaining butter (if frozen), or cut into small pieces, and sprinkle over potatoes.
  • Cover the casserole and bake for 30 minutes.
  • Remove cover and bake another 60 minutes, or until potatoes are tender.
  • Remove from heat and let stand for 10 minutes before serving. The sauce will thicken as it cools.

Notes

You can replace the roux with: 1 can of cream of mushroom soup + 1/2 cup of milk + 2 ounces of cheese + 1 tsp salt + 1/4 tsp pepper optional 1 ounce of ham  + optional 1/3 - 2/3 cup thinly sliced onion lightly sauteed in butter. Place a layer of potatoes in the casserole dish, pour some sauce over it, repeat. Bake covered until tender, aprox 1 hour. Remove the lid after 50 minutes for a crispy top layer.