Scalloped Potatoes
Info
| Given By: | Bill |
|---|---|
| Preparation Time: | 2 hours |
| Serving Size: | 4 |
Ingredients
- 4 to 6 Russet potatoes, peeled and sliced 1/8“ thick
- 1/2 medium-sized onion, diced
- 4 Tbsp butter
- 4 Tbsp flour
- 4 cups milk
- 1-1/4 tsp salt
- 1/2 tsp ground white pepper
- 3 cloves garlic
- parmesan cheese
Instructions
- Preheat oven to 400.
- Peel and slice potatoes, prep onion and garlic, set aside bowl with mixture of flour, salt, and pepper.
- Melt butter in a large non-stick sauce pan over medium heat.
- Add garlic and onions, cook until tender.
- Add flour mixture, toss until coated.
- Add milk, then bring to boil.
- Cook and stir until slightly thickened, approx 5 minutes.
- Place half of potato slices in casserole dish, then cover with half the sauce. Finely grate a dusting of parmesan cheese over this layer.
- Add the remaining potato slices, add the remaining sauce, and dust with finely grated parmesan.
- Cover dish with foil.
- Bake for 70 minutes, then uncover for 10 more minutes.