Scalloped Potatoes II
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
+ 3 more ingredients
Instructions
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.
Nutrition Estimate
Per serving • Estimated by Blinner AI