http://www.halfhourmeals.com/recipe/grandma-scalloped-potatoes
Ingredients
3 lbs potatoes, peeled and thinly sliced
1 medium onion, peeled, halved and thinly sliced
1/4 cup flour
1 1/2 tsp salt
1/2 tsp pepper
6 Tbsp butter, cubed, divided
2 cups grated cheddar cheese
3 cups milk (approximately)
Preparation
1. Preheat the oven to 375 degrees. In a small bowl,
combine the flour, salt and pepper. Heat the milk gently over low heat
in a saucepan.
2. Spray a 9 x 13-inch rectangular or 1 1/2- to 2-quart round casserole dish with cooking spray. Layer a third of the potatoes in the bottom. Top with half of the sliced onion. Sprinkle half of the flour mixture over the onions and dot with 3 Tbsp butter. Top with 1/2 cup cheddar cheese. Repeat layers once. Top with the remaining potatoes and the remaining 1 cup of cheese.
3. Pour the milk over potatoes. You may use more or less than 3 cups of milk, depending on the size of your casserole dish. You want enough milk to cover the potatoes, but not so much that it overflows the pan.
4. Cover with foil and bake 1 hour. Uncover and bake for 30 minutes, or until potatoes are fork-tender.
2. Spray a 9 x 13-inch rectangular or 1 1/2- to 2-quart round casserole dish with cooking spray. Layer a third of the potatoes in the bottom. Top with half of the sliced onion. Sprinkle half of the flour mixture over the onions and dot with 3 Tbsp butter. Top with 1/2 cup cheddar cheese. Repeat layers once. Top with the remaining potatoes and the remaining 1 cup of cheese.
3. Pour the milk over potatoes. You may use more or less than 3 cups of milk, depending on the size of your casserole dish. You want enough milk to cover the potatoes, but not so much that it overflows the pan.
4. Cover with foil and bake 1 hour. Uncover and bake for 30 minutes, or until potatoes are fork-tender.
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