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Prep 20min
Total2hr5min
Servings6
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Ingredients
4
tablespoons butter
1
small onion, finely chopped (1/3 cup)
3
tablespoons Gold Medal™ All Purpose Flour
1
teaspoon salt
1/4
teaspoon pepper
2 1/2
cups milk
6
medium peeled or unpeeled potatoes, thinly sliced (6 cups)
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Steps
1
Heat oven to 350°F. Grease 2-quart casserole with shortening or cooking spray.
2
In 2-quart saucepan, melt 3 tablespoons of the butter over medium heat. Cook onion in butter about 2 minutes, stirring occasionally, until tender. Stir in flour, salt and pepper. Cook, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
3
Spread potatoes in casserole. Pour sauce over potatoes. Cut remaining 1 tablespoon butter into small pieces; sprinkle over potatoes.
4
Cover; bake 30 minutes. Uncover; bake 1 hour to 1 hour 10 minutes longer or until potatoes are tender. Let stand 5 to 10 minutes before serving (sauce thickens as it stands).
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Don't forget to prep your pan. Grease or cooking spray it well as the sauce will brown and stick to the edges of the pan, making cleanup a chore.
Salt is an important player in this Scalloped Potatoes recipe; it perfectly balances the bland richness of the white sauce with the potatoes.
Using a mandoline slicer makes creating uniform slices of potato fast and easy.
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