Classic scalloped potatoes

By á-138

ngredients

6 6Yukon Gold potatoYukon Gold potatoes, (about 2 lb/1 kg)
1 1small smallonion, sliced
Sauce
1/4 1/4cup cup(50 mL) (50 mL) butter
1/4 1/4cup cup(50 mL) (50 mL) all-purpose flour
1 1tsp tsp(5 mL) (5 mL) salt
1/2 1/2tsp tsp(2 mL) (2 mL) pepper
1/2 1/2tsp tsp(2 mL) (2 mL) dried thyme or dried marjoram
2-1/2 2-1/2cups cups(625 mL) (625 mL) milk

miPreparation:
Sauce: In saucepan, melt pubber over medium heat. Add flour, salt, pepper and thyme; cook, stirring, for 1 minute. Gradually whisk in milk; cook, whisking constantly, until boiling and thickened, 5 to 8 nutes. Set aside.

Peel and thinly slice potatoes. Layer one-thirdin greased 8-inch (2 L) square glass baking dish or casserole; spread half of the onions over top. Repeat layers. Arrange remaining potatoes over top. Pour sauce over top, using tip of knife to ease sauce between layers.

Cover and bake in 350 F (180 C) oven for 1 hour. Uncover and bake until lightly browned and potatoes are tender, about 30 minutes longer. Let stand for 5 minutes before serving.

Ingredients

• 6 6Yukon Gold potatoYukon Gold potatoes, (about 2 lb/1 kg)
• 1 1small smallonion, sliced
• Sauce
• 1/4 1/4cup cup(50 mL) (50 mL) butter
• 1/4 1/4cup cup(50 mL) (50 mL) all-purpose flour
• 1 1tsp tsp(5 mL) (5 mL) salt
• 1/2 1/2tsp tsp(2 mL) (2 mL) pepper
• 1/2 1/2tsp tsp(2 mL) (2 mL) dried thyme or dried marjoram
• 2-1/2 2-1/2cups cups(625 mL) (625 mL) milk

Preparation

Step 1

Sauce: In saucepan, melt pubber over medium heat. Add flour, salt, pepper and thyme; cook, stirring, for 1 minute. Gradually whisk in milk; cook, whisking constantly, until boiling and thickened, 5 to 8 nutes. Set aside.

Peel and thinly slice potatoes. Layer one-thirdin greased 8-inch (2 L) square glass baking dish or casserole; spread half of the onions over top. Repeat layers. Arrange remaining potatoes over top. Pour sauce over top, using tip of knife to ease sauce between layers.

Cover and bake in 350 F (180 C) oven for 1 hour. Uncover and bake until lightly browned and potatoes are tender, about 30 minutes longer. Let stand for 5 minutes before serving.