Serves 8
182 cal · 70 min
Scalloped Potatoes II
Recipe GLPRccb050be000cea
A classic creamy side dish featuring thinly sliced russet potatoes layered with sautéed onions in a smooth, velvety milk-based sauce made with a roux. This comforting dish is baked until the potatoes are tender and the top is golden brown.
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Ingredients
6 medium russet potatoes (peeled and sliced 1/4 inch thick)
1 cup yellow onion, chopped
2 tablespoons margarine
4 tablespoons all-purpose flour
1 teaspoon salt
1 dash black pepper
2 cups non-fat milk
Directions
Preheat your oven to 350°F (175°C). Peel the russet potatoes and slice them into 1/4-inch-thick slices. Chop the onion into small pieces.
In a large skillet, melt the margarine over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5 to 7 minutes.
Sprinkle the flour over the softened onion and stir constantly for 1 to 2 minutes to create a roux, cooking out the raw flour taste.
Gradually pour the non-fat milk into the roux, stirring constantly to prevent lumps from forming. Continue stirring until the sauce is smooth and thickened, about 3 to 4 minutes.
Season the sauce with salt and black pepper, stirring to combine.
Arrange half of the sliced potatoes in an even layer in a 9 by 13-inch baking dish. Pour half of the cream sauce over the potatoes.
Add the remaining sliced potatoes in another layer, then top with the remaining cream sauce, ensuring all potatoes are covered.
Cover the baking dish with aluminum foil and bake for 40 to 45 minutes. Then remove the foil and bake uncovered for an additional 5 to 10 minutes, until the potatoes are fork-tender and the top begins to brown lightly.
