We are the clay, you are the potter; we are all the work of your hand. ~Isaiah 64:8

Monday, October 20, 2008

Scalloped Potatoes

These are deliciously creamy!

1 cup chopped onion (1 large onion)
1/4 cup butter
1/4 cup all-purpose flour
1/2 tsp salt
1/4 tsp pepper
2 1/2 cups milk
8 cups thinkly sliced potatoes (red, white, or yellow) - about 2 1/2 lbs

For the sauce, in a med. saucepan cook onion in hot butter until tender. Stir in flour, salt, and pepper. Add milk all at once. Cook and stir over med heat until thickened and bubbly. Remove from heat; set aside. Place half the sliced potatoes in a greasted 3-qt rectangular baking dish. Top with half the sauce. Repeat the layers.

Bake, uncovered, in a 350* oven for 45 minutes. Uncover and bake for 40-50 more minutes or until potatoes are tender. Let stand, uncovered, for 10 minutes before serving.

You can add 1 1/2 cups grated cheese (chedder, gruyere, swiss) to the thickened sauce, stirring until the cheese melts if you'd like cheese scalloped potatoes.

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1 comment:

Emily said...

Hi, Kerry, I was a one-time farmers' market reporter this year, and just posted on one of our last weeks of produce vendors and thought you might be interested. Your site is looking great! I was looking for a good soup recipe, and I think the ceci and tagliatelle might just be it! My market post is here: http://vakitchen.wordpress.com/2008/11/15/the-dwindling-farmers-market/