Saturday, May 9, 2009

Scalloped Potatoes

Creamy, rich, scalloped potatoes go great with a roasted ham. Some recipes I've used call for cream to get that great rich taste, but this one uses 1% milk and it tasted just as good, if not better! There's no cheese in this recipe, but I don't think you need it. If you want some, you can sprinkle some on top in the last 15 minutes of cooking time.

6 Yukon Gold Potatoes
1 small onion, sliced

1/4 cup butter
1/4 cup flour
1 tsp salt
1/2 tsp pepper
1/2 tsp thyme or marjoram
2 1/2 cups of milk (I used 1%)

Peel and thinly sliced the potatoes. To keep them from discoloring while I made the sauce, I put them in a bowl of cold water to sit.

In a saucepan, melt the butter until smooth. Add the flour, salt, pepper, and thyme, stirring and cooking for 1 minute. Add the milk gradually, whisking well to keep it smooth. Continue to cook and stir sauce until it thickens; about 5-8 minutes.

Grease an 8 inch square glass baking dish (or a casserole dish will do-shallow is good). Layer 1/3 of the potatoes, then 1/2 the onions, 1/3 potatoes, 1/2 the onions, and then 1/3 of the potatoes. Pour sauce evenly over top. Cover dish with tin foil.

Bake at 350 F for 1 hour, then uncover the dish and bake 30 minutes until browned, bubbly, and the potatoes are tender. You may want to put a pan underneath the potatoes while they cook, because mine overflowed a bit and began dripping in the oven. Let them stand to cool and thicken up for about 5 minutes or so before serving.

Serves 6.
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