Creamy Scalloped Potatoes
Here's a rich, comforting side dish that bakes up golden brown. It's a wonderful recipe for the colder months. I often serve these potatoes with my Swiss Steak.—Mildred Stubbs, Rockingham, North Carolina
Ingredients
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1-1/2 cups milk
- 2 large potatoes, peeled and thinly sliced
- 2 tablespoons finely chopped onion
Reviews
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Easy to make and came out great.
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I made this recipe for Easter dinner. I had always been more of an augratin fan, but this recipe made me reconsider...I loved it! And even the reheated leftovers were good!
Easy and delicious!
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This is excellent! If I'm in a time crunch, I add about 1 teaspoon minced, dehydrated onion to the sauce instead of chopping fresh (then I only have to layer the potatoes and sauce). I find the time listed in the recipe to be a bit off. After 35-40 minutes, the sauce is still a bit on the soupy side, and the potatoes not quite done, so I remove the cover and bake them about 15 minutes more. Just the little extra time makes the sauce creamy instead of soupy, and the potatoes tender.
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