Potatoes > Scalloped Potatoes >
Scalloped Potatoes
1/2 C onion, chopped
1 tsp. minced garlic
4 TBS butter or margarine
3 TBS flour
Salt & black pepper to taste
2-1/2 C milk
5 or 6 medium potatoes, peeled, rinsed & sliced thin
Butter-flavored nonstick cooking spray
Dried parsley for garnish
Preheat oven to 350-degrees F. In a large skillet, sauté the onions and garlic in butter. Stir in flour, salt and black pepper. Gradually add the milk, stirring constantly. Add more milk if necessary to adjust the thickness of the sauce. Bring to a boil, stirring constantly until sauce thickens. Remove from heat and set aside.
Coat a casserole dish with a butter-flavored nonstick cooking spray. Place potato slices in a single layer or slightly overlapped on the bottom of casserole dish; season with salt and black pepper if desired. Pour half the sauce on top; spread evenly. Repeat layer with remaining potato slices; spread the rest of the sauce on top layer. Sprinkle a few pinches of dried parsley on top for garnish.
Bake uncovered for one hour or until potatoes are tender but not overly soft. Serve.
*Scalloped Potatoes image (C) Shenanchie (2015). Click on image to view larger size in a new window.
Similar Recipe: Russian Scalloped Potatoes.
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