Scalloped Potatoes II

75 min · Serves 8

Based on a recipe from Favorite Recipes for Family Meals Washington State University Extension, via USDA MyPlate Kitchen

What goes in

• 6russet potatoes
• 1 cuponion
• 29.6 mlmargarine
• 59.1 mlflour
• 4.9 mlsalt
• black pepper (optional)
• 2 cupsnon-fat milk

How to cook it

1. Preheat your oven to 350 °F and lightly grease a large casserole dish with cooking spray or oil.
2. Spread one-fourth of the potato slices across the bottom of the prepared dish.
3. Scatter 1/4 cup of the chopped onion over the potatoes, then dot with 1/2 tablespoon of margarine.
4. Dust with 1 tablespoon of flour, 1/4 teaspoon of salt, and a pinch of black pepper.
5. Repeat these layers three more times to create four complete tiers.
6. Gently warm the milk in a small saucepan over low heat.
7. Pour the heated milk evenly over the layered casserole.
8. Bake at 350 °F for 1 hour.
9. Chill any leftovers in the refrigerator within 2 hours.
10. Alternatively, prepare a sauce by melting the margarine in a small pan and whisking in the flour.
11. Gradually stir in the milk and cook over moderate heat, stirring continuously, until slightly thickened.
12. Take the sauce off the heat and stir in the salt and black pepper.
13. Layer one-fourth of the sliced potatoes and 1/4 cup of chopped onion in the greased baking dish, then spread 1/2 cup of the sauce on top.
14. Repeat the sequence three times to assemble four layers in total.
15. Bake at 350 °F for 1 hour, and ensure leftovers are refrigerated within 2 hours.

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