Scalloped Potatoes

It never fails to amaze me that you can take the most minimal, simple and bland ingredients put them together and get major yum.  Scalloped potatoes is one of those dishes.  Take some milk and potatoes and a little bit of spice and you achieve comfort food nirvana.  It’s a freakin’ miracle I tell ya!

Ingredients:image

5 TBSP flour
5 TBSP butter
1 small onion, chopped
4 C milk (I use regular and my ass is really fat to prove it.  Use 1% or 2% if you’d prefer to have only one chin.)
6 large potatoes
1 packet G. Washington Gold
1/4 C parmesan (optional)

To taste:  salt, parsley, chives, pepper

Directions:

Peel and slice potatoes 1/4” thick.  Rinse and dry thoroughly.  Layer into a 2 qt casserole.  Sprinkle with parmesan.

In a 3 qt saucepan saute onion in butter.  Add flour and G. Washington all at once, stir and cook for 2-3 minutes.  Slowly add milk, whisking constantly.  Add spices.  Cook until thickened.

imagePour sauce over potatoes moving them slightly with a fork so the sauce flows through.  It will seem like there’s a lot of sauce (see picture at left).  That’s ok, it gets all soaked up by the potatoes as they cook.  Bake at 350° for 1 to 1-1/2 hours until potatoes are fork-tender and sauce is thick.  Let cool on the counter for 15 minutes or so because this will be like molten lava...way to hot to eat.  Serves 4-ish people.

Posted by Donna on Friday, March 05, 2010 at 06:59 PM
Filed in: Sides • Veggies • ◊ Permalink
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