Serves 4
320 cal · 30 min
Scalloped Potatoes
Recipe GLPR4723c744a8649a
Creamy layers of tender sliced potatoes and onions bound together in a rich, savory milk sauce thickened with a roux. This classic comfort-food side dish features butter-enriched layers that cook until the potatoes are fork-tender and the milk reduces into a velvety coating.
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Ingredients
6 cups potatoes, peeled and thinly sliced
2 tablespoons margarine, divided
1 cup onions, thinly sliced
3 tablespoons all-purpose flour
1/4 teaspoon black pepper
2 cups whole milk
Directions
Wash and peel the potatoes. Slice them into thin, even slices about 1/8 inch thick. Set aside.
In a heavy, deep skillet over medium-high heat, melt 1 tablespoon of margarine.
Remove the skillet from heat and arrange half of the sliced potatoes in an even layer on the bottom.
Layer the sliced onions evenly over the potato slices.
In a small bowl, combine the flour and black pepper. Sprinkle half of this flour mixture over the onions.
Add the remaining potato slices as a second layer, then sprinkle the rest of the flour and pepper mixture over the top.
Cut the remaining 1 tablespoon of margarine into small pieces and scatter them over the potato mixture.
Pour the milk evenly over the entire potato mixture.
Place the skillet over high heat and bring the milk to a boil, stirring gently if needed to distribute the heat evenly.
Once boiling, reduce the heat to medium-low, cover the skillet with a lid, and simmer for about 15 minutes until the potatoes are tender when pierced with a fork and the sauce has thickened slightly.
Remove from heat and let stand for a few minutes before serving to allow the sauce to set slightly.
