Never-Fail Scalloped Potatoes

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Never-Fail Scalloped Potatoes

Friday, April 25, 2014




This creamy, stick-to-the-ribs, potato-and-onion side dish is one you'll turn to often.

Never-Fail Scalloped Potatoes

Yield: 6 servings

Ingredients:
  • 2 tablespoons butter
  • 3 tablespoons Unbleached All-Purpose Flour
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/2 cups fat-free milk
  • 1/2 cup shredded reduced-fat cheddar cheese
  • 1-3/4 pounds potatoes, peeled and thinly sliced (about 5 medium)
  • 1 medium onion, halved and thinly sliced

Directions:
  1. In a small nonstick skillet, melt butter. Stir in the flour, salt and pepper until smooth; gradually add milk. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese until blended.
  2. Place half of the potatoes in a 1-1/2-qt. baking dish coated with cooking spray; layer with half of the onion and cheese sauce. Repeat layers.
  3. Cover and bake at 350° for 50 minutes. Uncover; bake 10-15 minutes longer or until bubbly and potatoes are tender.