Creamy Scalloped Potatoes
Originally published as Creamy Scalloped Potatoes in Taste of Home October/November 1996, p16
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
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
contains fish
contains dairy
pescatarian
- 1/2 teaspoon salt
- 1 1/2 cups milk
- 2 tablespoons butter
- 1/8 teaspoon pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons onion finely chopped
- 2 large potatoes peeled and thinly sliced
- Carbohydrate 102.23574740233 g
- Cholesterol 191.303125013081 mg
- Fat 53.4850629296469 g
- Fiber 4.91807602685642 g
- Protein 45.5659845556715 g
- Saturated Fat 32.7949779758869 g
- Serving Size 1 1 (922g)
- Sodium 803.023847834004 mg
- Sugar 97.3176713754736 g
- Trans Fat 2.97810792503567 g
- Calories 1060 calories
In a small saucepan over low heat, melt butter. Stir in the flour, salt and pepper until smooth and bubbly. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. In a greased 1-qt. baking dish, layer half of the potatoes. Add the onion and half of the sauce. Top with remaining potatoes and sauce. Cover and bake at 350° for 35-40 minutes or until potatoes are tender.
