Scalloped Potatoes
This is a dish I loved as a kid. I had no idea then how much actual labor went into my mom creating this for us, I just wished we could have it more often. Of course, now I have to do the potato peeling and the micro thin slicing and even with better kitchen gadgets than my mom had, its still time consuming. I need a potato peeling minion. Any volunteers?
In the Mood for short, sweet and of course, hot?
This is a dish I loved as a kid. I had no idea then how much actual labor went into my mom creating this for us, I just wished we could have it more often. Of course, now I have to do the potato peeling and the micro thin slicing and even with better kitchen gadgets than my mom had, its still time consuming. I need a potato peeling minion. Any volunteers?
Ingredients
4 cups thinly sliced potatoes
1 medium onion, diced
3 tablespoons butter
3 tablespoons flour
1 ½ cups milk
1 teaspoon salt
½ teaspoon black pepper
Directions
In a small sauce pan, melt butter and sauté onions
until translucent. Whisk in flour. Slowly whisk in the milk. Add seasonings. (You
can spice it up with garlic, cayenne, or any variety of seasonings you like.)
Cook sauce on low until smooth and boiling, stirring
occasionally with a whisk. It will thicken slightly.
Layer potatoes and sauce in a casserole dish.
Bake uncovered for about 1 hour at 350°F, or until
potatoes are fork tender.
For a variation, you can try this with different cheeses
melted into the sauce, or sprinkled on top. We occasionally add diced ham or
bacon as well.
In the Mood for short, sweet and of course, hot?
Try
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