Southern Scalloped Potatoes

Stella Mae's Note:

This delicious casserole hasn't been compromised by garlic and some other seasonings to detract from the traditional southern flavor, or gunked up with cheese to turn it into a gratin or doria. We enjoy this authentic southern dish year-round, so good in its creamy simplicity and subtle flavors. My family always expects it for Christmas dinner alongside the ham and cranberry chutney. Be your own judge regarding measurements. I learned from my grandmother and she never measured, so I've learned to guestimate on many of my recipes. NOTE: This dish can easily be frozen after baking, then thawed out and reheated. I do not recommend freezing without baking first, since potatoes will sometimes get mushy if frozen uncooked. I personally do not like a tin baking pan for this particular recipe, especially for freezing, since it can sometimes impart a "tinny" taste. Also, if this recipe is baked in a glass baking dish and then frozen, the glass will shatter if not at room temperature. So, if freezing in a glass baking dish, I recommend baking and freezing in Corning Ware since it will not break.

• Total Time: 50 mins
• Prep Time: 25 mins
• Cook Time: 25 mins

Ingredients:

Servings: 10

• 4 -5 large idaho potatoes, peeled
• 3 large onions, sliced
• 4 tablespoons butter
• 1/2 cup flour
• 2 cups milk (or more)
• salt and pepper

Directions:

1. Boil the potatoes until they're halfway done, then cut into slices about 1/4 inch thick.
2. Set aside.
3. Slice three onions and sauté in butter until transparent.
4. Sprinkle flour into this mixture and continue to sauté until flour begins to darken a little.
5. Add milk and continue stirring until the sauce is at the consistency you like.
6. It should be medium-thick.
7. Add sliced potatoes to the pan and mix very well.
8. Add salt and pepper to taste.
9. Pour into a greased baking dish and bake casserole at 350 degrees until it turns a bit brown.

Reviews

[Ken Wood]

This was the perfect scalloped potato recipe that we all remember from those pot-luck dinners. It was simple to make, but had a wonderful flavor. Was perfect with an Easter ham and steamed asparagus.

[Mel#608]

I give this three stars only because i had to cook mine for over an hour before i finally had to turn the broiler on to get it to brown!! By that time i realized i let this go way too long because it lost all it's creaminess (and i used almost 3 cups of milk!) ... It had great flavour though, exactly what i was looking for in my scalloped dish, so i was pretty bummed out that it ended up being pasty, but it's good enough to warrant trying it again :)

[mayness]

I thought this was a lot better with less onion, but otherwise, it's so good! I also made it once with some ham and veggies mixed in for a complete meal, and that was tasty, too.