This is an excellent recipe for Scalloped Potatoes from an old Betty Crocker Cookbook that I've been making for decades. It's my go-to recipe, and I don't think I've made any other recipe, other than to use a box mix. (Those box mixes are good, but don't come close to the real thing!) You can also find the recipe online, but the online recipe calls for one more tablespoon of butter in the sauce than the one listed in the cookbook. Here is the online version of Betty Crocker Scalloped Potatoes.
Scalloped Potatoes are simply potatoes baked in a white sauce without the addition of cheese. While this recipe calls for chopped onion, I do not add it. It's just a personal preference, is all. You can easily adjust the oven temperature and baking times. I will list that at the end of the recipe. This will come in handy if you are baking something else at the same time, such as a ham, or a meatloaf.
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2 pounds potatoes (about 6 medium, or about 4 cups of thinly sliced potatoes) I use Russet potatoes
3 tbsp butter
3 tbsp all-purpose flour
1 tsp salt
1/4 tsp black pepper
2 1/2 cups milk
1 small onion, finely chopped (about 1/4 cup) I do not add
an additional tbsp of butter for the top
You can either peel the potatoes or leave the skins on. If you are leaving the skins on, scrub them and remove any "eyes". Cut them into quarters or eighths and thinly slice them, measuring about 4 cups. Place them in a bowl of cold water while you are doing this to prevent them from browning while you prepare the white sauce.
To prepare the white sauce, in a heavy saucepan, heat 3 tbsp of butter over low heat, stirring constantly until melted. Stir in the flour, salt, and pepper. Cook over low heat, stirring constantly until mixture is smooth and bubbly. Stir in the milk. Increase the heat and heat to boiling, stirring constantly. Boil and stir for one minute.
Drain the potatoes in a colander and spread in a greased 2-quart casserole or a greased 9 x 13" pan. Pour the sauce over the potatoes and cut the additional tablespoon of butter into small pieces and spread over the potatoes. Cover pan with foil and bake in a preheated oven 325 degrees for 40 minutes. Uncover, and bake another 60 - 70 minutes, or until the potatoes are tender. Let stand for 5-10 minutes before serving.
NOTE:
Alternatively, you may choose to bake in a 350 degree oven for 30 minutes covered, and then uncover and bake another 60 - 70 minutes, or until the potatoes are tender. Let stand 5-10 minutes before serving.
Scalloped Potatoes are simply potatoes baked in a white sauce without the addition of cheese. While this recipe calls for chopped onion, I do not add it. It's just a personal preference, is all. You can easily adjust the oven temperature and baking times. I will list that at the end of the recipe. This will come in handy if you are baking something else at the same time, such as a ham, or a meatloaf.
2 pounds potatoes (about 6 medium, or about 4 cups of thinly sliced potatoes) I use Russet potatoes
3 tbsp butter
3 tbsp all-purpose flour
1 tsp salt
1/4 tsp black pepper
2 1/2 cups milk
1 small onion, finely chopped (about 1/4 cup) I do not add
an additional tbsp of butter for the top
You can either peel the potatoes or leave the skins on. If you are leaving the skins on, scrub them and remove any "eyes". Cut them into quarters or eighths and thinly slice them, measuring about 4 cups. Place them in a bowl of cold water while you are doing this to prevent them from browning while you prepare the white sauce.
To prepare the white sauce, in a heavy saucepan, heat 3 tbsp of butter over low heat, stirring constantly until melted. Stir in the flour, salt, and pepper. Cook over low heat, stirring constantly until mixture is smooth and bubbly. Stir in the milk. Increase the heat and heat to boiling, stirring constantly. Boil and stir for one minute.
Drain the potatoes in a colander and spread in a greased 2-quart casserole or a greased 9 x 13" pan. Pour the sauce over the potatoes and cut the additional tablespoon of butter into small pieces and spread over the potatoes. Cover pan with foil and bake in a preheated oven 325 degrees for 40 minutes. Uncover, and bake another 60 - 70 minutes, or until the potatoes are tender. Let stand for 5-10 minutes before serving.
NOTE:
Alternatively, you may choose to bake in a 350 degree oven for 30 minutes covered, and then uncover and bake another 60 - 70 minutes, or until the potatoes are tender. Let stand 5-10 minutes before serving.
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