Southern Scalloped Potatoes

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This delicious casserole hasn't been compromised by garlic and some other seasonings, 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 that 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.

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Ingredients [?]

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  • add   4 tablespoons butter
  • add   3 large onions
  • add   1/2 cup flour
  • add   salt and pepper
  • add   2 cups milk (or more)
  • add   4-5 large idaho potatoes


  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 saute in butter until transparent.
  4. Sprinkle flour into this mixture and continue to saute 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.