Scalloped Potatoes

Scalloped Potatoes

from bettycrocker.com
Side Dish
20 min
310 kcal / serving

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. 1

    Heat oven to 400°F. Grease 2-quart casserole with shortening or cooking spray.

  2. 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. 3

    Stir in flour, salt, and pepper with a whisk. Cook, stirring constantly, until smooth and bubbly; remove from heat.

  4. 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. 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. 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. 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).