Scalloped Potatoes

  • Prep 20 min
  • Total 2 hr 5 min
  • Servings 6
Scalloped Potatoes


tablespoons butter
small onion, finely chopped (1/3 cup)
tablespoons all-purpose flour
teaspoon salt
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).



Expert Tips

  • 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.

Nutritional Information

Nutrition Information

No nutrition information available for this recipe

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