I have had some good and bad luck with these. They always have great flavor but I recently changed the baking time because so often they would take an extra 40 minutes over what it called for. Because this is such a great comfort food, it is one of my go-to’s when I am transporting a meal for a friend or shut-in and when I’m on a schedule like that the extra cooking time just doesn’t work. My options: be late or serve chewy potatoes. Believe me, nobody wants to crunch their way through scalloped potatoes, so my advice to you is slice the potatoes as thinly as possible and don’t rely solely on the baking time: test them before removing from the oven.
This makes a great accompaniment to roasted meats but I usually add cooked, chopped ham and prepare this as a one dish main dish.
- 1 onion, chopped
- 1 clove garlic, minced
- 2 T butter
- 2 T all-purpose flour
- 1/4 tsp pepper
- 1 dash salt
- 1 1/4 cup milk
- 3 medium potatoes
- chopped, cooked ham (optional)
Grease a 1 1/2-quart casserole; set aside. For sauce, in a small saucepan cook onion and garlic in margarine till tender but not brown. Stir in flour, pepper and salt. Add milk all at once. Cook and stir over medium heat till thickened and bubbly.
Thinly slice potatoes. Place half the sliced potatoes in the prepared casserole. Cover with half the sauce. Repeat potato and sauce layers.
Bake, covered, in a 350F oven for at least 1 1/4 hours. Uncover and bake about 30 minutes more or till potatoes are tender. Makes 4 to 6 servings.
Recipe from unknown
Photo from gourmetrecipe.com
