Scalloped Potatoes
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 403. Vision transcription from the scanned page; needs review.
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Ingredients
- 1/4 cup chopped onion
- 2 tablespoons margarine or butter
- 2 tablespoons all-purpose flour
- 1 1/4 cups milk
- 3 medium potatoes, peeled and thinly sliced (3 cups)
Instructions
- For sauce, cook onion in margarine till tender. Stir in flour, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Add milk all at once. Cook and stir till thickened and bubbly. Remove from heat.
- Place the sliced potatoes in a greased 1-quart casserole. Cover with half the sauce. Repeat layers.
- Bake, covered, in a 350° oven for 35 minutes. Uncover; bake 30 minutes more or till potatoes tender. Let stand 5 minutes.
- Cheesy Scalloped Potatoes: Prepare as above, except reduce salt to 1/4 teaspoon. Stir 3/4 cup shredded American cheese into thickened sauce. If desired, sprinkle 1/4 cup shredded American cheese over top before serving.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Scalloped potatoes" by vidalia_11; license: CC BY 2.0 (https://creativecommons.org/licenses/by/2.0/); source: https://www.flickr.com/photos/56832361@N00/338141127. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.