Scalloped Potatoes
For years, Al raved about Noreen’s scalloped potatoes. I had to admit, they were the absolute best. I tried making them the way she did, but they could never compare to hers. Finally, I hit on this method, and now it’s our favourite. My note on this says “Use lots of sauce and extra butter”.
Sometimes I still make them Mom's way in layers -- sliced potatoes, onions, flour, salt & pepper, and dabs of butter formed each layer -- with milk poured over the whole shebang and baked.
Set oven to 350°
White Sauce
6 tbsp. butter
6 tbsp. flour
2 cups milk
1 tsp. salt
1 tsp. pepper
In large saucepan over medium heat, make white sauce by melting butter, whisking flour in and then gradually whisking in the milk, salt and pepper. Continue stirring until thickens.
Potatoes – 10, maybe, enough to fill your large casserole
Onions – 3 or 4 medium
Layer potatoes and onions with sauce between layers. Bake uncovered for 1 1/2 hours, until potatoes are tender. Add more milk if you want, during baking.
Sometimes I still make them Mom's way in layers -- sliced potatoes, onions, flour, salt & pepper, and dabs of butter formed each layer -- with milk poured over the whole shebang and baked.
Set oven to 350°
White Sauce
6 tbsp. butter
6 tbsp. flour
2 cups milk
1 tsp. salt
1 tsp. pepper
In large saucepan over medium heat, make white sauce by melting butter, whisking flour in and then gradually whisking in the milk, salt and pepper. Continue stirring until thickens.
Potatoes – 10, maybe, enough to fill your large casserole
Onions – 3 or 4 medium
Layer potatoes and onions with sauce between layers. Bake uncovered for 1 1/2 hours, until potatoes are tender. Add more milk if you want, during baking.