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Cooking at Home - Scalloped Potatoes
- Makes: 8 servings
Enjoy this classic potato dish along side green or orange veggies to keep your plate colorful.
Ingredients
- 6 russet potatoes (medium, 3-4 inch, - peeled and sliced into 1/4 inch slices)
- 1 cup onion (chopped raw)
- 2 tablespoons margarine
- 4 tablespoons flour
- 1 teaspoon salt
- dash black pepper
- 2 cups milk, non-fat
Directions
Quickest Method:
- Prepare a large casserole baking pan by coating lightly with oil or cooking oil spray.
- Place a layer of potatoes in pan, using approximately 1/4 of potatoes.
- Sprinkle layer with 1/4 cup chopped raw onion, 1/2 tablespoon margarine, 1 tablespoon flour, 1/4 teaspoon salt, and sprinkling of black pepper.
- Repeat layers, making a total of 4.
- Meanwhile heat milk over low heat.
- Pour warm milk over all ingredients in casserole dish.
- Bake at 350 degrees for one hour.
- Refrigerate leftovers within two hours.
Creamiest Method:
- Prepare a large casserole baking pan by coating lightly with oil or cooking oil spray.
- Make a white sauce by melting margarine in a small pan. Stir in flour. Gradually add milk, stirring constantly.
- Cook, stirring constantly, until slightly thickened. Remove from heat.
- Add salt and pepper.
- Place a layer of potatoes and onion in a prepared casserole pan, using approximately 1/4 of the potatoes and 1/4 cup onion.
- Spread with 1/2 cup of the sauce prepared in steps 2 and 3.
- Repeat layers, making a total of 4.
- Bake at 350 degrees for one hour.
- Refrigerate leftovers within two hours.
Notes
Leave potato skins on for more nutrition!
Source: Washington State University Extension, Favorite Recipes for Family Meals
Nutrition Information
Serving Size: 1/8 of recipe (315g)
Nutrients | Amount |
---|---|
Total Calories | 191 |
Total Fat | 3 g |
Saturated Fat | 1 g |
Cholesterol | 1 mg |
Sodium | 350 mg |
Carbohydrates | 36 g |
Dietary Fiber | 4 g |
Total Sugars | 5 g |
Added Sugars included | 0 g |
Protein | 6 g |
Vitamin D | 1 mcg |
Calcium | 99 mg |
Iron | 1 mg |
Potassium | 802 mg |