Scalloped Potatoes

By Betty Crocker Kitchens

February 8, 2018

tablespoons butter

small onion, finely chopped (1/3 cup)

tablespoons all-purpose flour

teaspoon salt

1/4

teaspoon pepper

2 1/2

cups milk

medium peeled or unpeeled potatoes, thinly sliced (6 cups)

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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).

After stirring in milk and boiling 1 minute in Step 2, stir in 1 cup sharp Cheddar cheese. Cook and stir until cheese is melted. Continue as directed.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

These simple scalloped potatoes make weeknight dinner just a little more delicious. Made with simple ingredients you probably already have on hand, this easy recipe will not disappoint. Interested in more takes on scalloped potatoes? We’ve got plenty more ideas where this recipe came from. And if you just don’t have time to think about a side dish tonight, Betty’s always got you covered with Betty Crocker Potatoes products.