Sunday, January 23, 2011

Home-style Scalloped Potatoes

Although I wasn't making many dishes for our Christmas dinner, for those I did make I wanted them to be made from scratch. I've grown up eating and making scalloped potatoes from a box, so imagine my surprise when I ran across a scalloped potato recipe from scratch. I know, that probably sounds funny to some of you, but it really is the truth.

Although it takes a bit more work, peeling and thinly slicing so many potatoes, it really is so much better than those that come out of a box. And it also took about the same amount of time to cook as the prime rib (that is if the prime rib had acted as the label from the butcher said it would) so the main dishes were in the oven on the same temperature for the last 60 to 70 minutes of cooking. These were delicious and each of us had more than one serving before the night was over. Enjoy!  

Home-style Scalloped Potatoes
Makes 8 servings

1/3 cup chopped onion
5 tablespoons butter
5 tablespoons all-purpose flour
1-1/4 teaspoons salt
1/2 teaspoon pepper
5 cups milk
6 cups thinly sliced potatoes

In a large saucepan, saute onion in butter until tender. Stir in flour, salt and pepper until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until sauce is thickened.

Place half of potatoes in a greased 3-qt baking dish. Pour half of sauce over potatoes. Repeat layers. Bake, uncovered, at 350 degrees for 60-70 minutes or until potatoes are tender and top is lightly browned. Serve immediately.