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    You are in: Home / Recipes / Very Creamy Scalloped Potatoes Recipe
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    Very Creamy Scalloped Potatoes

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 30 mins

    30 mins

    2 hrs

    Chef RobinSmith's Note:

    This is the creamiest Scalloped Potatoes I can make.

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    Ingredients:

    Serves: 8

    Yield:

    cup

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 375 degrees.
    2. 2
      Peel potatoes.
    3. 3
      Slice potatoes about 1/4 inch thick. I use my meat slicer on #4.
    4. 4
      Melt butter in saucepan.
    5. 5
      Add salt and pepper to butter.
    6. 6
      Add flour to butter and cook for a couple of minutes. You don't want to taste the flour.
    7. 7
      Add milk to butter mixture and whisk.
    8. 8
      Butter a 13x9x2 inch pan.
    9. 9
      Whisk your milk every chance you get. You must multi task.
    10. 10
      Arrange potatoes in single layer then sprinkle with onion. Do this until potatoes and onion are gone. About 4 layers.
    11. 11
      Whisk the milk until it boils. If you don't whisk it will stick to the bottom and burn. When the milk boils pour milk over potatoes.
    12. 12
      Cover with foil.
    13. 13
      Put in oven for 1 1/2 hours.
    14. 14
      When potatoes are fork tender remove foil top. Allow to brown for about 30 minutes.
    15. 15
      Enjoy!

    Ratings & Reviews:

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    Nutritional Facts for Very Creamy Scalloped Potatoes

    Serving Size: 1 (527 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 456.1
     
    Calories from Fat 125
    27%
    Total Fat 13.9 g
    21%
    Saturated Fat 8.6 g
    43%
    Cholesterol 45.1 mg
    15%
    Sodium 167.4 mg
    6%
    Total Carbohydrate 71.7 g
    23%
    Dietary Fiber 5.5 g
    22%
    Sugars 3.2 g
    13%
    Protein 12.9 g
    25%

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