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Scalloped Potatoes

My husband, Adam, got lucky. And I mean really lucky. His mother is an outstanding cook. And his wife’s not half bad at it either! With the exception of the few years of college and a bit after when he was on his own he’s had either his mom, Nancy, or me cooking for him.

One of the items of his mom’s that he raved about to me for the first few years was her scalloped potatoes. Once I had them I could say that they were worth all the fuss. But, better yet, they are as easy as can be. And once I procured the recipe from my lovely mother-in-law they became a staple of the Christmas Eve dinner Adam and I have each year.

And yes, there is butter in it, but it’s made with regular milk, not cream, so I “cheat” and use 1 or 2% milk and it works just fine.

Scalloped Potatoes

4 cups thinly sliced Yukon gold potatoes
1/2 cup chopped onion
3 tbsp flour
1 tsp salt
1/8 tsp pepper
3 tbsp butter
1 1/2 cup scalded milk

Preheat the oven to 375 degrees

Butter a deep baking dish and put on the bottom a layer of 1/3 of the potatoes. Then sprinkle the tops of the potatoes with 1/3 of the onion, then 1/3 of flour, 1/3 of the salt, and 1/3 of the butter.

Repeat this two more times.

Pour the scalded milk on top of the potatoes and put on the baking dish lid. Bake in the oven for 45 minutes.

After 45 minutes of cooking remove the lid and bake for an additional 30 minutes.

Serves 4