Scalloped Potatoes

 


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)

  • 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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