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Scalloped Potatoes II

Scalloped Potatoes II

Cost $5, save $8

Source: Recommended by CookPal

  • 70 Min
  • 8 Servings
  • $5

INGREDIENTS

  • Main Ingredients

    • 🥔 6 russet potatoes, medium, 3 to 4 inch
    • 🧅 1 cup onion

  • Sauce and Seasoning

    • 2 tablespoons margarine
    • 4 tablespoons flour
    • 🧂 1 teaspoon salt
    • 1 dash black pepper
    • 🥛 2 cups milk, non-fat

STEPS

1

Wash hands with soap and water.

2

Prepare a large casserole baking pan by coating lightly with oil or cooking oil spray.

3

Place a layer of potatoes in pan, using approximately 1/4 of potatoes.

4

Sprinkle layer with 1/4 cup chopped raw onion, 1/2 tablespoon margarine, 1 tablespoon flour, 1/4 teaspoon salt, and a sprinkling of black pepper.

5

Repeat layers, making a total of 4.

6

Meanwhile, heat milk over low heat until warm.

7

Pour warm milk over all ingredients in the casserole dish.

8

Bake at 350 °F for 1 hour.

9

Refrigerate leftovers within 2 hours.

NUTRIENTS

Per 1 serving

🔥

191

Calories

  • 6
    Protein
  • 36
    Carbs
  • 3
    Fats

💡 Ensure potatoes are evenly sliced for uniform cooking.Substitute margarine with butter for a richer flavor if preferred.To achieve a creamier consistency, use whole milk instead of non-fat milk.Broil for a few minutes at the end of baking for a golden brown crust.Pair this dish with colorful steamed vegetables like broccoli or carrots.