Scalloped Potatoes
Ingredients
- 3 pounds russet potatoes, thinly sliced
- ½ onion, thinly sliced
- 9 tablespoons all-purpose flour, divided
- 6 tablespoons butter, cubed and divided
- salt and ground black pepper to taste
- 3 cups whole milk, or as needed
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Instructions
- Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
- Spread about 1/3 of the potato slices into the bottom of the prepared baking dish. Top with about 1/3 of the onion slices. Sprinkle 3 tablespoons flour over the potato and onion. Arrange 2 tablespoons cubed butter atop the flour. Season the entire layer with salt and pepper. Repeat layering twice more.
- Heat milk in a saucepan over medium-low heat until warm. Pour enough warm milk over mixture in the baking dish so the top of the liquid is level with the final layer of potatoes.
- Bake in the preheated oven until potatoes are tender and the creamy sauce is bubbling with a golden brown crust, 45 to 60 minutes. The cream sauce may bubble up over the sides of the baking dish; place a baking sheet underneath to catch any drips. Serve hot and enjoy!
Source
Original recipe: View Original
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