Yummy Scalloped Potatoes

Scalloped Potatoes:  A little fancy, a little comfort... that's the definition of scalloped potatoes, at least in my opinion!  You can serve these with the simplest of dinners or the most gourmet.  You can bake them in individual serving dishes or in a large casserole type dish.  I didn't add any cheese; although many recipes include it.  I like the addition of onions but they are optional.  2% milk worked for my recipe, but if you're so inclined you can use half & half or whole milk... or a combination.  I used a mandolin to slice the potatoes and onions; it makes easy work for slicing thin pieces!  (Just be sure to use a finger guard!).  

This recipe is easily halved. For a half recipe I used 2 large baking potatoes and 1/2 large onion and halved the remainder of the ingredients.  This fit well in an 8x8 baking dish!  It turned out so great that hubby wants it again for dinner tonight!  It goes in the keeper file for sure.  

INGREDIENTS:

3 pounds potatoes, thinly sliced

1 large onion, thinly sliced

9 Tablespoons all-purpose flour, divided

6 Tablespoons butter, cut into cubes

4 cups milk (or more or less as needed)

Salt and ground black pepper to taste

DIRECTIONS:

• Preheat oven to 425 degrees F. Grease a 9x13 baking dish.
• Arrange one layer of potatoes in the bottom of the prepared baking dish.  Cover with one layer of onions.  Sprinkle the potatoes and onions with salt and pepper, 3 tablespoons flour, and 2 tablespoons butter.
• Repeat layering 2 more times, until the potatoes have been used.
• Slowly pour milk over the potatoes until the dish is ¾ full of milk.
• Bake until the milk comes to a boil (check after 15 minutes).  Then reduce heat to 375 degrees F and bake until potatoes are tender, 45 to 60 minutes more.