Scalloped Potatoes - 2.5 quart baking dish

By cmcrobb

Recipe makes 6 servings
224 calories per serving
Weight Watchers Points 6.3 per serving
Start 2 hours before serving

Ingredients

• 900 grams russet potatoes
• 1/2 medium onion (diced)
• 2 tablespoons flour
• 1/2 teaspoons salt
• 1/8 teaspoon pepper
• 45 grams butter
• 2 cups 2% milk

Preparation

Step 1

%{color: red}Preheat top oven to convection 400⁰F%
* Using some of the measured butter, generously butter a 2.5qt baking dish
* Mix flour, salt & pepper in small bowl
* Slice potatoes into very thin slices
* Arrange in 4 layers, potatoes, diced onion, flour mixture & dotted butter (no flour on the top)
* Heat milk to scalding, pour over potatoes
* Cover and bake 1 hour
* %{color: red}Uncover and bake convection 350⁰F for 30 to 40 minutes longer%
* Let stand covered for 15 minutes before serving.
(scald milk in microwave - use 4 cup measuring cup, microwave on high for 5 minutes)