Allan loves scalloped potatoes. I love potatoes. This is always a win for both of us.
It is a plain recipe, which allows you to play around with the flavours. I added garlic to this, sometimes I add cheese. Sometimes I add thinly sliced onions. I just add whatever I feel like into this. And it is always good.
Tonight I served it with fried chicken. (Yes, I made fried chicken, how brilliant am I?!)
• 6 medium potatoes, peeled and thinly sliced
• 4 tablespoons butter
• 3 tablespoons flour
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 2 1/2 cups milk
• 1 small onion, finely chopped
Preheat oven to 350ºF.
Heat 3 tablespoons of butter in a saucepan over low heat until melted.
Blend in flour, salt and pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly.
Gradually stir in milk, 1/2 cup at a time. Heat to boiling. Boil and stir 1 minute.
Arrange potatoes in greased 2 quart casserole in 3 layers, topping each layer with part of the chopped onions and 1/3 of the sauce. Dot the top with the remaining 1 tablespoon of butter, broken into little pieces.
Cover and bake until potatoes are tender, about 60-70 minutes.
Let stand 5 to 10 minute before serving.