Vickie’s Scalloped Potatoes
One of our favorite items to set beside a great family feast. Not everyone in our family likes stuffing. So I began making a special potato dish to go along with those family holiday meals.
I’ve always loved scalloped potatoes, but it took some time for me to find a recipe I liked. And then longer to get that recipe just right.
Over time, with a little tweaks here and there, I finally settled on a hit. But after our young son decided he loved the dish too, I knew we finally had the right recipe. Not an easy task for a parent with a picky eater!
Preparation time: 90 minutes
- 3 large potatoes
- ¾ c. Minced onion
- 2 tblspn butter/margarine
- 3 tblspn All purpose Flour
- ½ tspn salt
- ¼ tspn pepper
- 1¾ c. Milk
- Wash and peel the potatoes. Slice them into ¼ inch slices.
- Place the potatoes in a large pot and cover with water.
Make sure the water covers the slices completely.
- Cook on medium heat for 20 to 30 minutes or until the slices are tender.
- In a separate deep skillet, melt butter and add onions, salt and pepper.
- Stir and saute the onions until tender.
- Add flour and milk to the onions. Stir until the flour has become smooth.
- Let stand and cook the onion mixture until it the gravy becomes bubbly and thick.
- Set the gravy aside until the potato slices have been cooked.
- Remove the potato slices and drain. Place slices into a deep oven safe casserole dish.
- Cover the potatoes with the onion gravy.
- Dash Paprika over the top and place uncovered in the oven for 15 minutes.
- Serve hot.
- Add sliced mushrooms with the onions and saute together.
- Add ¼ cup sweet sage or parsley to the onions to add an alternative flavor.
- For a colorful alternative, add ½ cup cubed tomato pieces after the milk mixture has boiled and become thick.