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Easy Creamy Scalloped Potatoes (Cheese Optional)

4.5(14)

I grew up with the traditional 'layered potato and onion' version of scalloped potatoes. My husband doesn't care for onions, so I had to find another way to enjoy this dish. I'm not willing to give up the flavour you get by using onions, so I finely chop them before cooking. That way they disappear from site but not from taste. This has become our standard recipe that has received lots of compliments, and is always requested when the kids come to visit. Especially good with meatloaf. You can vary the taste by adding different spices. I've even added peas to the assembly. Also, feel free to increase the amount of cheese. NOTE: Your sauce will thicken much quicker if you use warmed milk. Microwave it for 1-1/2 minutes on High.

by Diana 2·published 2009-02-28

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Low Protein

Servings

(4–6)

Total time

1h 5m

prep 35 min

Calories / serving

466 kcal

Ingredients (10)

serves

6 potatoespotato
1/4 cup butterbutter
1 onion, very finely choppedonion
1/4 cup flourflour
2 cups milk, warmedmilk
1/4 teaspoon saltsalt
1/4 teaspoon black pepperpepper
1/2 cup cheddar cheese, grated (optional)cheddar
1/4 cup cheddar cheese, grated (optional)cheddar
chiveschive

Instructions (6 steps)

01Preheat oven to 350*. Spray a casserole dish with cooking spray. The size needed will depend on how large your potatoes are.
02Peel and slice potatoes 1/4” thick. Gently boil until almost cooked. Set aside to drain. Avoid breaking slices.
03In the same pot, melt butter on medium/high heat. Add onion and saute until tender but not brown. Sprinkle with flour and allow the flour to be absorbed by the hot butter. You may need to reduce the heat to avoid scorching.
04Slowly add the warm milk, stirring constantly until the mixture thickens. Add salt, pepper, and the 1/2 cup of cheese, if using. Remove from heat and stir until the cheese has melted.