Scalloped Potatoes (Milk)

The perfect side dish to an elegant or celebratory main course, or the welcome addition to any potluck supper, scalloped potatoes are one of those dishes that seem complicated, but are deceptively simple. You’ll need to put in a bit of “peeler time” to get the spuds ready for the oven, but after that it’s just a long bake and a short standing period to let the sauce thicken. Then, voila! you’re ready to serve.

4 Tbsp. butter
1 small onion, finely chopped (1/3 cup)
3 Tbsp. all-purpose flour, unbleached
1 tsp. sea salt
¼ tsp. black pepper, freshly cracked
2½ cups milk
6 medium peeled or unpeeled potatoes, thinly sliced 1/8" thick (6 cups)

Heat oven to 350°F (175°C). Grease a 2 quart casserole dish with butter.

In 2-quart saucepan, melt 3 Tbsp. of the butter over medium heat. Cook onion in butter about 2 minutes, stirring occasionally, until tender. Stir in flour, salt and pepper. Cook, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.

Spread potatoes in casserole dish. Pour sauce over potatoes. Cut remaining 1 Tbsp. butter into small pieces; sprinkle over potatoes.

Cover with foil and for bake 30 minutes. Uncover; bake 1 hour to 1 hour 10 minutes longer or until potatoes are tender. Let stand 5-10 minutes before serving (sauce thickens as it stands).

Makes 6-8 servings.