I hope everyone likes scalloped potatoes as much as we do. Creamy and delicious. This recipe comes together easily and I often use it on a weeknight when we have a craving for scalloped potatoes. If you like, you can add some minced garlic and even grated extra aged Cheddar or a mixture of Cheddar and Gruyere, kind of gilding the lily, but….hey!
Makes 4 Servings
2 lbs. peeled, thinly sliced potatoes, such as Yukon Golds
1 medium onion, thinly sliced
2 – 3 Tbsp. unbleached flour
1 tsp. salt
1/8 tsp. freshly ground black pepper
3 Tbsp. soft, unsalted butter
1 ½ cups scalded homogenized milk
Preheat oven to 375 F
Butter a 2 quart baking dish. Arrange 1/3 of the potatoes in the baking dish, top with 1/3 of the onion; sprinkle with 1 Tbsp. flour, salt & pepper; dot with 1/3 of the butter. Repeat the layers twice more ending with the butter.
Scald the milk: place the milk into a microwave safe bowl or measuring cup. Heat milk on medium heat until little bubbles form around the edges.
Pour the milk over the potato mixture. Cover with tin foil, making sure the baking dish is completely sealed. Place in the oven & bake for 45 minutes; uncover; bake 15 minutes more or until potatoes are tender.