Prep 5 mins
Cook 35 mins
This came from a recipe book given to me by my grandmother-in-law. I like it because it cooks in about 1/2 the time of regular (oven) scalloped potatoes, and tastes basically the same. Great for weeknights when time is at a premium, or if you have no room in the oven. (Note, I noticed other recipes for scalloped potatoes call for cheese or other ingredients - this is scalloped potatoes like my mom used to make, basically just white sauce and potatoes. We always eat ours with lots of ketchup on top!)
- 3 tablespoons margarine or 3 tablespoons butter
- 2 tablespoons flour
- 2 cups milk
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 4 -6 medium potatoes, sliced
- 1 small onion, sliced
- Put margarine (or butter) into LARGE glass bowl, and microwave on High for 1 minute, or until melted. (If you really like cleaning your microwave, feel free to use a smaller bowl.).
- Blend in flour, salt & pepper. Gradually stir in milk.
- Microwave on High 8-10 minutes, stirring after 4 minutes.
- Layer half the potatoes and onion in a greased 2-quart casserole dish. Top with half the prepared sauce, then the rest of the potatoes and onion, then the rest of the sauce.
- Cover and microwave on High 20 minutes, or until done. (Cooking times will depend on the strength of your microwave; I think ours is in the 1,200-watt range, and 20 minutes usually works just fine for us).
I love this recipe! I have the microwave cookbook it came out of. At any rate, I make this all the time for holidays to serve with ham. My Changes: DH does not like onion so I leave that out. Also, I'm using my large casserole (2.5 Qt) I use more potatoes and double the sauce except the flour which I use 6T instead of 4. The extra sauce cooks in the Pampered Chef big glass batter bowl without spilling over. However, Cook the casserole on a microwave safe plate because it will boil over. May take 25 minutes to cook through. Makes enough to serve8-10.
This is really good.It cooks up fast and very easy.I did not add Parsley and I halved it and ate the whole thing myself. Thanks for posting, School Cooker