Recipe by Dreamer in Ontario
My mother asked me to bring scalloped to Thanksgiving dinner. This is my usual recipe. It's really easy to make. When I first started making it DD asked me to add chopped broccoli to it next time. When she's home I do just that. It adds a nice bit of colour and flavour to this dish. If you use your food processor to slice the potatoes and chop the onions, preparation is a breeze. Found in Anne Lindsay's Lighthearted Everyday Cooking.
Top Review by Ronnie1117
this is a great way to do Scalloped Potatoes....I omit all the flour and hot milk and just put some Cream of Mushroom soup...it works and is fantastic...especially with ham or peameal (back) bacon, and lots of cheese in the slow cooker....mmmmm think it's Scalloped Potatoes tomorrow - I cook them about 7 hours on low.....soooo good
- 8 medium potatoes, thinly sliced
- 1 large onion, chopped
- 2 tablespoons all-purpose flour
- salt and pepper, to taste
- 2 cups milk, hot
- 1 cup part-skim cheddar cheese, shredded
Directions See How It's Made
- Spray a 13"x9" baking dish with nonstick coating.
- Arrange 1/3 of the potatoes over the bottom of the dish, sprinkle with 1/2 of the onion and top with 1/2 of the flour.
- Repeat the layers then arrange the remaining potatoes over the top.
- Pour the hot milk over everything and sprinkle with the cheese.
- Bake, uncovered, for 1 hour at 350F or until the potatoes are tender.