Potatoes are a go-to around here…they are good for you, economical, and they taste yummy. Plus, you can do so many things with them! You can’t go wrong with potatoes.
One of our family favorites is the perfect potluck scalloped potatoes. We like them so much, that when the budget is a bit tight, I’ll make a roaster pan full (about triple this recipe) and that is our main meal, with a side of some of our home-canned veggies. Everybody enjoys them so much they wouldn’t suspect the recipe is a budget saver!
This is also a great dish to bring to a potluck. It’s popular and it’s filling in case my kids don’t see anything else they’d like to eat!
- 6 medium potatoes
- 2 thinly sliced onions
- 3 cups of milk
- 3 tbsp. of butter
- 2 tbsp. of flour*
- 1 tsp. salt
- 1 tsp pepper
- (If you are gluten free, 2 tbsp of potato starch works well)
- Preheat oven to 350 and grease a 2.5 quart casserole dish
- Add the milk, butter, salt, pepper and flour to a pan, slowly bring to a boil while stirring.
- Set aside.
- Peel and thinly slice potatoes.
- Layer potatoes in the dish, adding slices of onion as you go. (I like to sprinkle a light layer of salt every few layers.)
- Pour sauce over potatoes.
- Bake with lid on for about an hour.
- Take lid off an cook until the top browns up.
I sometimes don’t want to take the time right before dinner to have a lot of prep, so I often will peel and slice the potatoes in the morning. Then I put them in a pan and submerge them in water. (If they aren’t in the water, then they will brown quickly.) Then before dinner I strain them out and it works quite well.
Also, make sure that you don’t just throw the sliced potatoes in the dish as they won’t cook as well as if you separate them. It takes a few more minutes but it’s worth the effort.
My son was so excited that I was making this recipe he said, “I just love your scalloped potatoes!!” That’s a ringing endorsement coming from a seven-year old!
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