Once again, this is one of the recipes mentioned in our free downloadable ebook! In order to ensure that the potatoes cook evenly we prefer to use a mandoline slicer to cut them into slices. To transform these simple scalloped potatoes into au gratin potatoes add 1 cup of shredded cheese to the sauce prior to pouring onto the potatoes.
1 Large Onion, cut in rings
3 T. Butter
3 T. Flour
Salt & Pepper
1 cup Milk
1 cup Chicken Broth (make a little with bouillon if you don't have stock on hand)
3-4 Medium Potatoes, washed
Preheat the oven to 350F
Cut the scrubbed potatoes into thin slices and toss'em in a 9"x13" pan. Place the onion (cut into rings) all over the top of potatoes, set aside
In a saucepan over medium heat, Melt butter. Add flour, stirring constantly until it becomes pasty and then forms a ball. Cook for about 1 minute, continuing to stir. Add broth and milk (together) into the flour/butter mix, whisking constantly until creamy and thick (cooking over medium heat), but do not boil.
Pour the thickened sauce over the potatoes and onions sprinkle lightly with salt and pepper, If you'd like you can sprinkle on some fresh or dried parsley for colors as well.
Place in the oven.
Bake at 350º for 30-40 minutes until the potatoes are tender and the sauce is lightly browned.
- add chopped up leftover meat, veggies, etc. to sauce before pouring
- Add 1- 2 tsp of Crushed Red Pepper Seeds for a little Southwestern Kick
Garnish with freshly chopped parsley just prior to serving.
© Can Stock Photo Inc. / robynmac