Home-Style Scalloped Potatoes

By Addie

The secret to a good scalloped potato dish is to make sure it has plenty of creamy sauce, which this recipe has. My husband and sons rate this simply delicious potato casserole the "best ever" and request it often.—Christine Eilers, Tulsa, Oklahoma

Ingredients

• 1/3 cup chopped onion
• 5 tablespoons butter
• 5 tablespoons all-purpose flour
• 1 1/4 teaspoons salt
• 1/2 teaspoon pepper
• 5 cups milk
• 6 cups thinly sliced potatoes

Preparation

Step 1

In a large saucepan, saute onion in butter until tender. Stir in the flour, salt and pepper until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until sauce is thickened.


Place half of potatoes in a greased 3-qt. baking dish. Pour half of sauce over potatoes. Repeat layers. Bake, uncovered, at 350° for 60-70 minutes or until potatoes are tender and top is lightly browned. Serve immediately. Yield: 8 servings.
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REVIEWS:

These deserve more than a 5-star rating. I made them EXACTLY as the recipe stated and they were by far the BEST scalloped potates I have ever eaten! I thought the 5 cups of milk seemed like a lot, but I was wrong, it was perfect. If it helps, 6 cups of thinly sliced potatoes was about 2 pounds of peeled potatoes, that's what I went by and the consistency was perfect! The key is to let them set up for maybe 10 minutes or so after you take them out of the oven, the sauce thickens to perfection... I can't stop eating them!

Tried this out as an alternative to the cheesy variety. A big hit at our house.

Great recipe! Very creamy and delicious! I will be making again and again!

This is a wonderful recipe. I make it several times a year including Easter and any time I am requested to bring scalloped potatoes anywhere.

Made this dish first time on Thanksgiving and it was delicious. My guest were quite surprised as no cheese in the dish and was so creamy. Went well with ham, spinach salad and all the extras.