Southern Scalloped Potatoes |
|
 |
Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 10 |
|
This delicious casserole hasn't been compromised by garlic and some other seasonings to detract from the traditional southern flavor, or gunked up with cheese to turn it into a gratin or doria. We enjoy this authentic southern dish year-round, so good in its creamy simplicity and subtle flavors. My family always expects it for Christmas dinner alongside the ham and cranberry chutney. Be your own judge regarding measurements. I learned from my grandmother and she never measured, so I've learned to guestimate on many of my recipes. NOTE: This dish can easily be frozen after baking, then thawed out and reheated. I do not recommend freezing without baking first, since potatoes will sometimes get mushy if frozen uncooked. I personally do not like a tin baking pan for this particular recipe, especially for freezing, since it can sometimes impart a tinny taste. Also, if this recipe is baked in a glass baking dish and then frozen, the glass will shatter if not at room temperature. So, if freezing in a glass baking dish, I recommend baking and freezing in Corning Ware since it will not break. Ingredients:
4 -5 large idaho potatoes, peeled |
3 large onions, sliced |
4 tablespoons butter |
1/2 cup flour |
2 cups milk (or more) |
salt and pepper |
Directions:
1. Boil the potatoes until they're halfway done, then cut into slices about 1/4 inch thick.
2. Set aside.
3. Slice three onions and sauté in butter until transparent.
4. Sprinkle flour into this mixture and continue to sauté until flour begins to darken a little.
5. Add milk and continue stirring until the sauce is at the consistency you like.
6. It should be medium-thick.
7. Add sliced potatoes to the pan and mix very well.
8. Add salt and pepper to taste.
9. Pour into a greased baking dish and bake casserole at 350 degrees until it turns a bit brown.
|
|