Did you have a bumper crop of spuds this year? Try this old-fashioned scalloped potatoes recipe. This recipe has been around seemingly forever. Why you ask? Simply because it tastes so good.
Thought for Today: “A wise man can learn more from a foolish question than a fool can learn from a wise answer.” – – Bruce Lee
4 tablespoons butter or margarine
1/3 cup onion, finely thinly sliced
3 tablespoons flour
1 teaspoon salt
1/8 teaspoon black pepper
2 1/2 cups of milk
6 cups of potatoes, unpeeled, thinly sliced
Pre-heat oven to 350°F.
Grease a 2-quart glass casserole dish with shortening (or cooking spray).
In a saucepan, melt 3 tablespoons of butter or margarine over medium heat.
Cook onion in butter for about 4-5 minutes, stirring occasionally, until tender.
Stir in flour, salt, and pepper.
Cook, stirring constantly, until smooth and bubbly.
Stir in milk.
Heat to boiling, stirring constantly. Boil and stir for 1 minute.
Spread potatoes in a casserole dish.
Pour sauce over potatoes.
Cut remaining 1 tablespoon butter into small pieces; sprinkle over potatoes.
Cover and bake for 30 minutes.
Uncover, and sprinkle parsley on top.
Bake 1 hour to 1 hour 10 minutes longer, or until potatoes are tender.
Let stand 5 to 10 minutes before serving. The sauce will thicken as it stands.
Recipe Tip: Peel the potatoes, if you must. But, the best scalloped potatoes are unpeeled.
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