Scalloped Potatoes | Food | Illinois Extension | UIUC

Ingredients

• 3 pounds red potatoes
• 1 large yellow onion
• 3 cups 2% milk
• 4 tablespoons flour
• 1 tablespoon butter
• ½ teaspoon salt
• ¼ teaspoon pepper
• Wash hands with warm water and soap.
• Wash and peel onion—dice and set aside.
• Rinse and peel red potatoes. Slice potatoes about ⅛" thick, set aside.
• Preheat the oven to 325 F.
• To make the sauce. In a large saucepan, combine diced onion and 2 cups milk. Cook until onion is soft, about 3 minutes. Then, bring to a boil. Stir to prevent scalding.
• Gradually add flour, whisking in one tablespoon at a time, until desired consistency.
• Reduce heat to low. The sauce will become very thick, and you may need to add more milk.
• Butter a 9"x13" baking dish. Place ⅓ of the potatoes in the bottom and season with salt and pepper. Pour ⅓ of the cream sauce over the potatoes, repeat.
• Bake at 325 F. for 30 minutes. Check to see if you need to add additional milk. Continue baking for another 45 minutes or until potatoes are tender.
• Remove from oven, and rest for 15 minutes before serving.