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Creamy Scalloped Potatoes
Ingredients:
2 Tbs. butter
2 Tbs. flour
1/2 tsp. salt
1/8 tsp. pepper
1 1/2 c. milk
2 large potatoes, peeled and thinly sliced
2 Tbs. finely chopped onion
2 Tbs. butter
2 Tbs. flour
1/2 tsp. salt
1/8 tsp. pepper
1 1/2 c. milk
2 large potatoes, peeled and thinly sliced
2 Tbs. finely chopped onion
Directions:
In a small saucepan over low heat, melt butter. Stir in flour, salt and pepper until smooth and bubbly. Gradually add milk, stirring constantly. Bring to a boil; boil for 2 minutes. Remove from the heat. In a greased 1 qt. baking dish, layer half of the potatoes. Add the onion and half of the sauce. Top with remaining potatoes and sauce. Cover and bake at 350 for 35-40 minutes or until potatoes are tender.
Makes 2 Servings
In a small saucepan over low heat, melt butter. Stir in flour, salt and pepper until smooth and bubbly. Gradually add milk, stirring constantly. Bring to a boil; boil for 2 minutes. Remove from the heat. In a greased 1 qt. baking dish, layer half of the potatoes. Add the onion and half of the sauce. Top with remaining potatoes and sauce. Cover and bake at 350 for 35-40 minutes or until potatoes are tender.
Makes 2 Servings
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