Scalloped Potatoes
Our 5-star scalloped potatoes recipe has been around for 75 years. It boasts creamy layers of thinly sliced potato perfection; sure to be a favorite.
Ingredients
- 4 tablespoonssalted butter, divided
- 1 smallonion, finely chopped (1/3 cup)
- 3 tablespoonsgold medal™ all purpose flour
- 1 teaspoonsalt
- ¼ teaspoonpepper
- 2 ½ cups2% milk
- 2 lbmedium potatoes (about 6 medium)
Directions
- 1
Heat oven to 400°F. Grease 2-quart casserole with shortening or cooking spray.
- 2
In 2-quart saucepan, melt 3 tablespoons of the butter over medium heat. Cook onion in butter about 2 minutes, stirring occasionally, until tender.
- 3
Stir in flour, salt, and pepper with a whisk. Cook, stirring constantly, until smooth and bubbly; remove from heat.
- 4
Stir in milk with a whisk. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute. Remove from heat; cover and let stand while prepping the potatoes.
- 5
Wash the potatoes, and with a vegetable peeler, remove the skins, if desired. Rinse under cool water. Cut the potatoes into thin slices.
- 6
Spread potatoes in casserole. Pour sauce evenly over potatoes. Cut remaining 1 tablespoon butter into small pieces; sprinkle over the potatoes and sauce.
- 7
Cover with foil; bake 30 minutes. Uncover; bake for 35 to 50 minutes longer or until potatoes are tender when pierced with a fork. Let stand 5 to 10 minutes before serving (sauce thickens as it stands).