Are You Going To Serve This Creamy Side Dish Tonight?
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You’ll need an 8×8″ baking dish for this recipe, and it makes about six servings. However, I always double the ingredients and use a 13×9″ baking dish.
My whole family is crazy about scalloped potatoes so I know everyone is always going for seconds! If I happen to be lucky enough to have leftovers, they make an awesome lunch the next day, served with some fresh, green salad and yeast rolls. Oh, one more tip! I like to sprinkle a little bit of paprika to these, as well. Do you have your own secret tips for these?
Ingredients
3 tablespoons + 1 teaspoon Land O’ Lakes butter divided
3 tablespoons Gold Medal flour
1 teaspoon dry mustard
1 teaspoon kosher salt
2 cups McArthur milk
1/2 teaspoon black pepper freshly ground
1 tablespoon thyme leaves chopped fresh
2 pounds yukon gold potatoes peeled and thinly sliced crosswise
1 medium onion diced
Instructions:
Preheat oven to 375 degrees.
Place a saucepan over medium heat and add butter. Using a whisk, swirl the butter around in the pan until it’s almost melted. Add the flour and stir briskly to incorporate the flour and butter. Sprinkle in the mustard and salt and continue to cook for one minute over medium heat. Whisk in the milk and continue to stir, until the liquid comes to a rolling boil. Constantly stir and scrape the bottom of the pan while the sauce continues to cook and thicken, about 1 minute. Stir in the thyme leaves and black pepper. Remove from heat and set aside.
Spray an 8×8″ baking dish with vegetable spray. Spoon 2-3 tablespoons of the béchamel (milk mixture) into the bottom of the dish.
Sprinkle lightly with onions. Arrange potatoes in the bottom of the dish, overlapping as you go. Sprinkle with 1/3 of the onions. Pour 1/4 of the béchamel evenly over the potatoes. Continue layering in the same manner: Potatoes, onions, béchamel; potatoes, onions, béchamel. Finish with a layer of potatoes, topped by the last bit of béchamel. Dice the last teaspoon of butter and dot over the top of the casserole.
Place baking dish onto a rimmed baking sheet. Spray a piece of tin foil on one side with vegetable spray. Tent the foil over the potatoes and place into the hot oven. Set timer for 45 minutes.
After timer goes off, reduce heat to 350 degrees and remove the tin foil. Continue to bake for an additional 45 minutes.
Cool for 5-10 minutes before serving.
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Quick tip: This recipe makes 6 servings.
4 Comments
Look delicious!
Look so delicious!I cannot wait to try them all.
Sometimes I use ham slices in the middle, sometimes tuna (very good, too)sometimes fresh mushrooms, or whatever I have in the fridge I think that I can use. I use the mandolin for slicing the potatoes thinly……these potatoes are easy to fix, and wonderful to eat…..double the recipe if you like……wonderful as a leftover warm up.
thanks for your recipe, great idea for my dinner!