Monday, April 20, 2009

Scalloped Potatoes with Betty

At the request of The Bad Witch.

This is from a newer Betty Crocker cookbook.

Scalloped Potatoes


3 Tbsp Butter
1 small Onion, finely chopped
3 Tbsp All-Purpose Flour
1 tsp Salt
1/4 tsp Pepper
2 1/2 c Milk
6 medium potatoes, thinly sliced
1 Tbsp butter or margarine


Heat oven to 350F. Grease 2-quart casserole with shortening.

In 2-quart saucepan, melt 3 Tbps 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.

Spread potatoes in casserole dish. Pour sauce over potatoes. Cut 1 tablespoon butter inot small pieces and dot on potatoes.

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

Makes 6 servings.

1 comment:

  1. Mmm...I love BC scalloped potatoes. I pre-boil mine a lot of times, and cut back the milk in the sauce to speed it up.


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