Scalloped Potatoes

Name: Scalloped Potatoes
Prep time: 20 min
Total time: 2 min
Ingredients: 4 tablespoons butter; 1 small onion, finely chopped (1/3 cup); 3 tablespoons Gold Medal™ all-purpose flour; 1 teaspoon salt; 1/4 teaspoon pepper; 2 1/2 cups milk; 6 medium peeled or unpeeled potatoes, thinly sliced (6 cups)

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Prep Time: 20 minutes

Total: 2 hours, 5 minutes

Servings: 6

Author : Betty Crocker Kitchens

scalloped potatoes

Ingredients

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4 tablespoons butter1 small onion, finely chopped (1/3 cup)3 tablespoons Gold Medal™ all-purpose flour1 teaspoon salt1/4 teaspoon pepper2 1/2 cups milk6 medium peeled or unpeeled potatoes, thinly sliced (6 cups)

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Instructions

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Step 1

Heat oven to 350°F. Grease 2-quart casserole with shortening or cooking spray.

Step 2

In 2-quart saucepan, melt 3 tablespoons of the butter over medium heat. Cook onion in butter about 2 minutes, stirring occasionally, until tender. Stir in flour, salt and pepper. Cook, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.

Step 3

Spread potatoes in casserole. Pour sauce over potatoes. Cut remaining 1 tablespoon butter into small pieces; sprinkle over potatoes.

Step 4

Cover; bake 30 minutes. Uncover; bake 1 hour to 1 hour 10 minutes longer or until potatoes are tender. Let stand 5 to 10 minutes before serving (sauce thickens as it stands).