Thinly sliced potatoes and onions in a creamy white sauce.
3 tbsp butter
1 small onion, thinly sliced
3 tbsp flour
1 tsp salt
1/4 tsp pepper
2 1/2 cups milk
6 cups peeled potatoes, thinly slived
Heat oven to 350F. Grease bottom and sides of a 2-quart casserole. Melt 3 tsp butter in a saucepan over medium heat. Cook onion in butter for about 2 minutes until tender. Stir in flour, salt and pepper. Cook, stirring constantly, until smooth and bubbly, then remove from heat.
Stir in milk. Heat to boiling, sitrring constantly. Boil and stir for 1 minute.
Spread potatoes in casserole dish. Pour sauce over the potatoes. Cover and bake 30 minutes, then uncover and bake another hour to an hour and 10 minutes longer or until potatoes are tender. Let stand 5-10 minutes before serving.
My parents gave me a food processor as an early (3 months early) 30th birthday gift. To christen my new gadget, I decided to make scalloped potatoes, because that’s what I remember my mom making in her food processor quite often. I used to love watching the potatoes get sliced up in just seconds. It’s still pretty fun to watch, and it’s certainly a time-saver. I didn’t have my mom’s recipe, but I found this one that seemed fairly close. I think I’d cut down on the salt next time though. I’m sure my mom uses way less salt. I never realized how long scalloped potatoes take to bake! I cut down on the baking time a little by microwaving the potatoes in a covered casserole dish for about 10 minutes first, then baked them uncovered for about an hour. They were so much better than the kind you buy in a box. I served them with pork tenderloin for a nice Sunday meal. Everyone enjoyed them, and the next day I mixed the leftovers with mixed veggies for a quick and tasty lunch. You could add diced ham too and it would make a pretty nice main dish. So that was my first food processor experience, and it was a success. I have more recipes to share using this handy tool, so stay posted!
–Recipe adapted from Betty Crocker’s Cookbook