Recipe by dicentra
365 Great 20 Minute Recipes. Another pantry meal!
Top Review by TasteTester
I wanted to make scalloped potatoes as a side dish for last Sunday's meal, but didn't want to heat up the kitchen by turning the oven on (it was a 95-degree day). I found your recipe and thought I'd give it a try. It turned out delicious -- I was concerned that the sauce wouldn't thicken up and the potatoes wouldn't be as creamy as in the oven-baked kind, but this turned out perfectly. I had two leftover strips of bacon in the fridge, so I crumbled them and sprinkled them in the bottom layer. I sliced my potatoes quite thinly, and this was done in a little over 15 minutes. It was great -- just like an oven-baked casserole. Will definitely make again -- and this recipe will also be nice to have when I'm cooking something in the oven at a different temperature and can't put the potatoes in there -- now I'll just cook them on the stovepot. Thanks for posting this recipe, dicentra!
- 1 tablespoon butter
- 3⁄4 lb russet potato, peeled and thinly sliced
- 1⁄2 cup thinly sliced red onion
- 1 1⁄2 teaspoons flour
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon pepper
- 1 cup milk
- 1 tablespoon chopped parsley
Directions See How It's Made
- In a heavy nonstick skillet, melt ½ tablespoon butter. Off heat, spread half of potato slices in skillet and top with red onion.
- Sprinkle on half the flour, salt and pepper. Top with remaining potato slices, flour, salt and pepper and dot with remaining butter.
- Pour milk over potatoes and bring to a boil over high heat. Reduce heat to medium-low, cover and cook until potatoes are tender, about 12 minutes.
- Sprinkle with parsley before serving.