Southern Scalloped Potatoes

Print PrintShare with Friends

Prep:

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.

0
Yummies
Click "Yummy!" if this recipe looks good to you. Learn more.

Have a suggestion/comment about this recipe? Let the community know here:

Ingredients [?]

If you see an ingredient you would like to add to your shopping list simply click the Add ingredient icon and the item will be saved in your "Home" under the "Shopping List" link
  • 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

Instructions

  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.