Scalloped Potatoes II
Enjoy this classic potato dish along side green or orange veggies to keep your plate colorful.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1/8 of recipe (315g)
182
Calories
6g
Protein
35g
Carbs
2g
Fat
3g
Fiber
6g
Sugar
357mg
Sodium
Saturated Fat 1 g · Cholesterol 2 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
russet potatoes, medium, 3 to 4 inch
6 · peeled and sliced into 1/4 inch slices
onion
1 cup · chopped raw
margarine
2 tablespoons
flour
4 tablespoons
salt
1 teaspoon
black pepper
1 dash
milk, non-fat
2 cups
Instructions
- 1
Wash hands with soap and water.
- 2
Prepare a large casserole baking pan by coating lightly with oil or cooking oil spray.
- 3
Place a layer of potatoes in pan, using approximately 1/4 of potatoes.
- 4
Sprinkle layer with 1/4 cup chopped raw onion, 1/2 tablespoon margarine, 1 tablespoon flour, 1/4 teaspoon salt, and sprinkling of black pepper.
- 5
Repeat layers, making a total of 4.
- 6
Meanwhile heat milk over low heat.
- 7
Pour warm milk over all ingredients in casserole dish.
- 8
Bake at 350 °F for 1 hour.
- 9
Refrigerate leftovers within 2 hours.
- 10
Wash hands with soap and water.
- 11
Prepare a large casserole baking pan by coating lightly with oil or cooking oil spray.
- 12
Make a white sauce by melting margarine in a small pan. Stir in flour. Gradually add milk, stirring constantly.
- 13
Cook, stirring constantly, until slightly thickened. Remove from heat.
- 14
Add salt and pepper.
- 15
Place a layer of potatoes and onion in a prepared casserole pan, using approximately 1/4 of the potatoes and 1/4 cup onion.
- 16
Spread with 1/2 cup of the sauce prepared in steps 2 and 3.
- 17
Repeat layers, making a total of 4.
- 18
Bake at 350 °F for 1 hour.
- 19
Refrigerate leftovers within 2 hours.
Source: USDA MyPlate Kitchen · Favorite Recipes for Family Meals Washington State University Extension
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