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  • Creamy Scalloped Potatoes

    2 votes
    Creamy Scalloped Potatoes
    Prep: 15 min Cook: 90 min Servings: 4
    by Robyn Savoie
    269 recipes
    >
    This recipe is nothing but old-fashioned goodness. These tender potatoes taste great with any main dish. I know a lot of people like serving mashed potatoes with meatloaf but these scalloped potatoes go well with it too.

    Ingredients

    • 4 Tbsp. Butter, Divided
    • 4 Tbsp. All Purpose Flour
    • 1 Tsp. Salt
    • 1/2 Tsp. Ground Black Pepper
    • 3 Cups 2% Milk
    • 1 1/2 Tbsp. McCormick's All-Purpose Seasoning
    • 4 Cups Russet Potatoes, Peeled & Thinly Sliced (See Tip)
    • 1/4 Cups Onion, Diced

    Directions

    1. Preheat oven to 350°F. Grease a 2-Quart casserole with non-stick cooking spray.
    2. In a saucepan over medium heat, melt 3 tablespoons of butter. Stir in flour, salt and pepper until smooth. Gradually add milk; whisking well to prevent lumps. Add all-purpose seasoning and bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.
    3. Place half of the potatoes in casserole; top with the onion and half of the sauce. Layer with remaining potatoes and sauce. Dot with remaining butter.
    4. Cover and bake at 350° for 30 minutes. Uncover; bake 30-40 minutes longer or until potatoes are tender and golden brown.
    5. Tip: Make sure to use russet potatoes since they have a higher starch content and help keep the sauce thick. You can mix it up a bit if you have Yukon gold, it will add a buttery flavor in the end product. Just stay away from waxy potatoes like reds.

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    Reviews

    • Alice Ann Cole
      Alice Ann Cole
      Really good.
      1

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