This is the way my late mother always made Scalloped Potatoes. The recipe is easy to prepare with ingredients that you have on hand. This is a versatile side dish with just about any menu. I even serve this creamy and delicious casserole for brunch. Enjoy!
Mimi’s Scalloped Potatoes
8 tablespoons butter, divided
¼ cup diced onions
3 pounds red potatoes, thinly sliced
9 tablespoons all-purpose flour, divided
Salt, black and white pepper, and nutmeg, to taste
½ cup shredded mild cheddar cheese, divided
2 to 3 cups whole milk, warmed
Preheat oven to 350 degrees. In a skillet over medium heat, melt 2 tablespoons butter, and sauté onions; set aside. In a greased 2-quart baking dish or a 9×13-inch casserole dish, place a layer of potatoes and half of onions. Sprinkle with 3 tablespoons flour, salt, black and white pepper, and nutmeg. Dot with 2 tablespoons chopped butter. Sprinkle with 1/3 of shredded cheese. Add a second layer of potatoes and remaining half of onions sprinkled with seasonings and cheese. Add a third layer of potatoes with no onions, and sprinkle with same ingredients except cheese. Pour warmed milk over casserole just to cover potatoes Bake for 45 minutes. Cover lightly with foil if getting too brown. Remove from oven, and sprinkle with remaining cheese. Return to oven, uncovered, and heat for 10 to 15 minutes until cheese is melted.
Yield: 8-12 servings