4 cups sliced potatoes*
1/2 small chopped onion, optional
2-3 tablespoons butter
3 tablespoons flour
2 1/2 cups milk
1 teaspoon salt
1/4 teaspoon pepper
Preheat oven to 350 F.
This method uses fresh raw potatoes, peeled and sliced.
Finely chop onion and sauté in butter until onion is transparent and tender. While keeping the pan on medium heat, stir flour into butter and onion. Gradually stir in milk, salt and pepper. Continue to stir to prevent scorching and bring to a boil. Remove from heat and stir in peeled and sliced potatoes. Place potatoes in 2-quart casserole dish or 8×11 size baking pan. Cover and bake for 30 minutes, remove cover and continue to bake until potatoes are tender, from 30-60 minutes longer depending upon how shallow potatoes are in the pan.
Peel and slice potatoes. Place in medium size sauce pan, add approximately 1 cup water, cover, bring to a boil, reduce heat to medium low and cook until tender. Remove from heat.
Prepare sauce as for traditional method. Stir cooked potatoes into sauce. Place potatoes in 2-quart casserole dish or 8×11 size baking pan. Bake, uncovered for 15-30 minutes or until hot and bubbly.
Quickest Method – Microwave
This method uses fresh raw potatoes cooked in the microwave. Eliminate the butter. Two packages (2 oz. each) country gravy mix may be substituted for flour, salt, and pepper in this variation.
Gradually stir milk into flour or gravy mix, a little at a time to prevent lumps (cornstarch maybe substituted for flour). Add all remaining ingredients and mix well. Place in 2-quart microwave safe dish. Microwave on high heat for 15-20 minutes or until potatoes are tender. Stir every 5 minutes. Allow to stand 3-5 minutes before serving.
Potatoes Au Gratin
Nice variation to scalloped potatoes. Use any one of the methods above for Scalloped Potatoes. Sprinkle 1 to 1 1/2 cups shredded cheddar cheese over top of potatoes the last few minutes of baking and allow to melt.
* NOTES: Four cups sliced potatoes are approximately 2 pounds or 6 medium potatoes.