Scalloped Potatoes

I love scallop potatoes and this recipe is rich and creamy tasting.  You’ll be suprised there is no cheese in the recipe.

Preheat oven to 350 degrees.  Grease a 1 and 1/2 quart casserole dish and set aside.  In a small saucepan, melt:

2 tablespoons butter

Add:

1/3 cup finely chopped onion

1 garlic clove, minced

Once onion is tender but before it is browned, add:

2 tablespoons flour

1/4 teaspoon pepper

1/2 teaspoon salt

Slowly add, whisking the entire time:

1and 1/4 cup whole milk

Stir sauce constantly until it starts to thicken and bubble.  Remove from heat.  Thinly slice 4 medium peeled potatoes (1 and 1/2 to 2 pounds) into thin 1/4 inch slices.  Place 1/3 of the potatoes in the prepared casserole dish.  Cover with 1/3 of the sauce.  Repeat with the another two layers.  Bake covered for about 40 minutes.  Uncover and bake an additional 30 minutes more or until potatoes are tender and golden crust has formed.

Serves 6

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