Scalloped Potatoes 1
This comforting casserole of thin-sliced potatoes layered in a homemade white sauce seasoned with onion is always a welcome side dish whatever the occasion.
2 pounds (about 6 medium) potatoes
4 tablespoons butter or margarine
1/3 cup chopped onion
3 tablespoons all-purpose flour
1 teaspoon kosher or sea salt, or to taste
1/4 teaspoon ground black pepper, or to taste
2 2/3 cups milk (preferably whole milk)
1 cup shredded cheddar cheese
- Preheat oven to 350°F (175°C). Grease a 2-quart baking dish; set aside.
- Peel and thinly slice potatoes; place in prepared baking dish.
- Melt butter in a saucepan over medium heat. Add onion and cook, stirring occasionally, until onion is tender, about 2 to 3 minutes. Stir in flour and cook for 1 minute, stirring constantly. Gradually stir in milk. Cook, stirring constantly until sauce comes to a boil. Remove from heat.
- Pour sauce over potato slices; sprinkle with cheese. Cover with foil and bake for 30 minutes. Uncover and bake an additional 60 minutes, or until potatoes are tender and cheese is golden brown.
Makes 6 servings.
Nutritional information per serving (1/6 of recipe). Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet: Calories 379.78; Calories From Fat (41%) 155.92; Total Fat 17.51g 27%; Saturated Fat 10.88g 54%; Cholesterol 51.03mg 17%; Sodium 538.71mg 22%; Potassium 1239.43mg 35%; Total Carbohydrates 45.05g 15%; Fiber 2.73g 11%; Sugar 6.23g; Protein 12.49g 25%.