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Scalloped Potatoes

southern.chef's picture
Ingredients
  Butter/Margarine 1⁄4 Cup (4 tbs)
  All purpose flour 1⁄4 Cup (4 tbs)
  Milk 2 Cup (32 tbs)
  Salt 1 Teaspoon
  White pepper 1⁄2 Teaspoon
  Diced pimiento 2 Ounce, drained (1 Jar)
  Potatoes 4 Medium, peeled and sliced 1/8 inch thick
  Onions 2 Small, thinly sliced and separated into rings
  Shredded cheddar cheese 8 Ounce (2 Cup)
Directions

Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly.
Stir in salt, pepper, and pimiento.
Spoon 1/4 cup white sauce into a greased 12 x 8 x 2 inch baking dish.
Top with half each of potatoes, onions, remaining sauce, and cheese.
Repeat layers, using remaining potatoes, onions, and sauce.
Cover and bake at 350° for 55 to 60 minutes or until tender.
Sprinkle with remaining cheese, and bake an additional 5 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Vegetable

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