Scalloped Potatoes

These creamy potatoes are good comfort food. They go especially well with beef or pork dishes (pictured here with London Broil and maple-bacon brussels sprouts.) The bonus: very easy to make.

Start by melting the butter in a large skillet and adding the chopped onion.



Cook the onion for about 4 minutes or until it is tender. Then add the flour, salt and pepper (I usually combine that all in one measuring cup just to make it easier)



and cook and stir until the onions are coated. Then add the milk,



and cook and stir until thickened and bubbly. (This is your basic white sauce - once you've mastered this you can cook a lot of things!)

At this point, remove from the heat, and add cheese if you like. If you add enough cheese, these become au gratin potatoes, but I usually add about 1/2 cup or so just to increase the flavor.



Now that your sauce is made, peel and slice the potatoes. I used my food processor to make it easy!



Place half the potatoes in a greased baking dish, then cover with half the sauce.



Repeat the layers, spreading the sauce so it covers all the potatoes.



Cover and bake for 35 minutes, then uncover and bake 30-40 more minutes, until the potatoes are tender. (You should be able to easily pierce them with a fork.) Then let them stand for 5 minutes before serving.



There are more recipes at Cooking Thursday, Foodie Friday, Food on Fridays, Friday Food and the Krazy Kitchen.

Scalloped Potatoes

1/3 cup chopped onion
3 Tbsp. butter
3 Tbsp. flour
1/2 tsp. salt
1/8 tsp. pepper
2 cups milk
4 1/2 cups sliced potatoes (about 4-5 potatoes)
3/4 cup shredded cheese, if desired

In a large skillet, saute onions in melted butter until onions are tender, about 4 minutes. Stir in flour, salt and pepper and cook and stir until onions are coated. Add milk and cook and stir until thickened and bubbly. Remove from heat and stir in cheese, if desired.

Grease a 2-quart baking dish and place half the sliced potatoes in the bottom of the dish. Cover with half the sauce and then repeat the layers.

Cover and bake at 350 for 35 minutes. Uncover and bake an additional 30-40 minutes or until potatoes are tender. Let stand for 5 minutes before serving. Serves 6.