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This recipe is nothing but old-fashioned goodness. These tender potatoes taste great with any main dish. I know a lot of people like serving mashed potatoes with meatloaf but these scalloped potatoes go well with it too.
Ingredients
- 4 Tbsp. Butter, Divided
- 4 Tbsp. All Purpose Flour
- 1 Tsp. Salt
- 1/2 Tsp. Ground Black Pepper
- 3 Cups 2% Milk
- 1 1/2 Tbsp. McCormick's All-Purpose Seasoning
- 4 Cups Russet Potatoes, Peeled & Thinly Sliced (See Tip)
- 1/4 Cups Onion, Diced
Directions
- Preheat oven to 350°F. Grease a 2-Quart casserole with non-stick cooking spray.
- In a saucepan over medium heat, melt 3 tablespoons of butter. Stir in flour, salt and pepper until smooth. Gradually add milk; whisking well to prevent lumps. Add all-purpose seasoning and bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.
- Place half of the potatoes in casserole; top with the onion and half of the sauce. Layer with remaining potatoes and sauce. Dot with remaining butter.
- Cover and bake at 350° for 30 minutes. Uncover; bake 30-40 minutes longer or until potatoes are tender and golden brown.
- Tip: Make sure to use russet potatoes since they have a higher starch content and help keep the sauce thick. You can mix it up a bit if you have Yukon gold, it will add a buttery flavor in the end product. Just stay away from waxy potatoes like reds.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 367g | |
| Recipe makes 4 servings | |
| Calories 368 | |
| Calories from Fat 158 | 43% |
| Total Fat 17.8g | 22% |
| Saturated Fat 10.82g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 49mg | 16% |
| Sodium 745mg | 31% |
| Potassium 927mg | 26% |
| Total Carbs 43.44g | 12% |
| Dietary Fiber 2.6g | 9% |
| Sugars 11.02g | 7% |
| Protein 10.32g | 17% |
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Reviews
December 28, 2013
Really good.I've cooked/tasted this recipe!1 person likes this review
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