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Creamy Scalloped Potatoes |
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Serves: 6 Print this RecipeMake it your way with either peeled or unpeeled potatoes. This creamy side is the perfect partner for pork chops. 6 medium boiling or baking potatoes, (2 pounds) 3 tablespoons margarine or butter 1 small onion, finely chopped (1/4 cup) 3 tablespoons all-purpose flour 1 teaspoon salt 1/4 teaspoon pepper 2 1/2 cups milk 1 tablespoon margarine or butter _Peterson, Laurie ..........Click the Edit tab and select this entry to learn more about this Spirit of Betty Crocker Contest Winner. 1. Heat oven to 350°. Grease bottom and side of 2-quart casserole with shortening. 2. Scrub potatoes; peel if desired. Cut into enough thin slices to measure about 4 cups. 3. Melt 3 tablespoons margarine in 2-quart saucepan over medium heat. Cook onion in margarine about 2 minutes, stirring occasionally, until tender. Stir in flour, salt and pepper. Cook, stirring constantly, until smooth and bubbly; remove from heat. 4. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. 5. Spread potatoes in casserole. Pour sauce over potatoes. Dot with 1 tablespoon margarine. 6. Cover and bake 50 minutes. Uncover and bake 1 hour to 1 hour 10 minutes longer or until potatoes are tender. Let stand 5 to 10 minutes before serving. 1 SERVING: Calories 240 (Calories from Fat 90); Fat 10g (Saturated 8g); Cholesterol 10mg; Sodium 5000mg; Carbohydrates 33g (Dietary Fiber 2g); Protein 6g. From "Betty Crocker's Best-Loved Recipes." Text Copyright 1998 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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