Scalloped Potatoes
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 256 |
| pro | 6 g |
| total fat | 10 g |
| sat. fat | 6 g |
| carb | 36 g |
| fibre | 2 g |
| chol | 28 mg |
| sodium | 518 mg |
| %RDI | - |
| calcium | 13 |
| iron | 6 |
| vit A | 12 |
| vit C | 18 |
| folate | 10 |
- Portion size: 6
While some old-fashioned dished don't live up to their reputation, this golden crusty-topped layered potato favourite certainly does – in spades.
Ingredients
- 6 6Yukon Gold potatoYukon Gold potatoes, (about 2 lb/1 kg)
- 1 small 1smallonion, sliced Sauce
- 1/4 cup 1/4cupbutter
- 1/4 cup 1/4cupall-purpose flour
- 1 tsp 1tspsalt
- 1/2 tsp 1/2tsppepper
- 1/2 tsp 1/2tspdried thyme or dried marjoram
- 2-1/2 cups 2-1/2cupsmilk
Preparation
Sauce: In saucepan, melt butter 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 minutes. Set aside.
Peel and thinly slice potatoes. Layer one-third in 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.
Source : Everyday Favourites Cookbook, 2005
