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Savory Scalloped Potatoes

Posted by Hallee on Apr 6, 2010 in Hallee's Galley, Recipes, sides |

Savory Scalloped Potatoes

This is the perfect side dish for just about any meat main dish, from meatloaf to leg of lamb.  I LOVE scalloped potatoes.  I didn’t used to make them because I worked and would get home too late to be able to put them in the oven and have them cooked in time for dinner, so to me they became a “special” side.  Despite having my menu planning help me to know what to prepare when and how to have it ready in time for dinner, in my mind, scalloped potatoes are still special.

INGREDIENTS:

6 medium potatoes
1 medium onion
3 TBS unsalted butter
3 TBS flour (fresh ground is best)
2¼ cup whole milk
1 tsp Kosher or sea salt
¾ tsp fresh ground black pepper
½ tsp dry mustard
¼ tsp nutmeg

SUPPLIES:

mandolin (if you have one)
sharp knife and cutting board
13×9 baking pan
skillet
measuring cups/spoons
whisk

PREPARATION:

Wash the potatoes really well and slice them ¼-inch thin with the mandolin (or as thin as you can slice them with the knife).  I prefer to keep the peels on, but you can peel them if that is your personal preference.

Dice the onion.

Lightly grease the 13×9 baking dish.

Preheat oven to 350° degrees F.

DIRECTIONS:

Heat the butter over medium heat until melted.  Add the onion.  Cook about 5 minutes or until the onion is clear.  Whisk in the salt, pepper, mustard, and flour.  Stir until smooth and bubbly.  Add the milk and cook, stirring constantly, until mixture thickens and almost boils.  Remove from heat and add the dash of nutmeg.

Mix with the potatoes and spread into the pan.

Cover tightly with aluminum foil.

Bake for 45 minutes.  Remove the foil and bake 15 to 20 minutes longer, or until potatoes are tender.

YIELD:

6 servings

NUTRITION: ~*~
Very high in vitamin C
High in calcium
High in phosphorus
High in riboflavin
NUTRITION FACTS:
~*~
NOTES:

I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?

Hallee


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