Apr 7, 2010

scalloped potatoes

So the other main dish I made for easter was scalloped potatoes. I love scalloped potatoes, and in fact, I don't think I know anybody who doesn't like them. They're delicious. What could be better than potatoes in cream sauce? nothing, that's what. I also made mashed potatoes because Andy begged for them, and you can find that recipe here. I found this recipe on allrecipes.com and it seemed like everyone really liked it. So, here's how to make scalloped potatoes!

1/3 cup chopped onions (about one small onion)
5 Tbsp butter
5 Tbsp flour
1 1/4 tsp salt
1/2 tsp pepper
5 cups milk
6 cups thinly sliced potatoes

Preheat the oven to 350F and peel/slice the potatoes. Then in a sauce pan melt the butter. Add the onions to the butter and cook over med-high heat until the onions have softened slightly. Then add the flour, salt, and pepper and stir it continuously. We're making a roux again!

keep stirring until the mixture is thick then add the milk. Bring it to a boil, stirring every now and then.

In a 9x13" baking pan, layer half the potatoes in the bottom. Then pour half of the mixture on top. Then do it again!
The dish will be really full, so please be careful not to spill on yourself. Bake, uncovered, for 60-70 minutes. The top should be golden brown and crispy and the potatoes will be tender.

Eat up!

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