Scalloped Potatoes
Potatoes should have good rich color and have few eyes. They should be firm, smooth and clean. Use a vegetable peeler to peel potatoes. Store potatoes in a dark cool place to keep them from turning green.
Ingredients:
2 pounds potatoes
2 tablespoons butter
1 cup onions, sliced
3 tablespoons flour
1/4 teaspoon pepper
2 cups whole milk
Directions:
- Wash potatoes; peel and slice into thin slices.
- Melt 1 tablespoon of margarine in heavy, deep skillet. Remove skillet from heat; spread half of potato slices in skillet.
- Cover potatoes with onions. Sprinkle half of flour and pepper over potato mixture.
- Add remaining potato slices, flour, and pepper. Cut 1 tablespoon of margarine into small pieces and place on top of potato mixture.
- Pour milk over potato mixture; bring to boil over high heat. Reduce heat to medium low, cover, and cook until potatoes are tender, about 15 minutes.
Preparation time: 20 minutes
Cooking time: 15 minutes
4 Servings, about 1-1/2 cup each
Per serving:
- Calories 305
- Total fat 10 grams
- Saturated 4 grams
- Cholesterol 17 milligrams
- Sodium 139 milligrams