You'll try these and immediately shuffle through your cupboards with avengence-grabbing and promptly BURNING all those boxes of hideous dehydrated pieces of cardboard the stores CLAIM to be scalloped potatoes. Trust me. I used to like those boxes of scalloped potatoes. And then I made these.
This was one of those recipes that my husband talked about when we were first married. He loved it, especially how his mother made it. I sort of got sick of hearing how wonderfully his mother made scalloped potatoes, so I decided I needed to get her recipe so he could put ME and MY scalloped potatoes on a pedestal too. Thankfully, my mother-in-law Linda was happy to share HER way, which has now become my own. So, you can thank my Mother in Law Linda for this one!
10 potatoes, sliced
1 large onion
4 T. butter
4 heaping T. flour
4 c. milk
Melt butter in pan, stir in flour to make paste and slowly add milk and stir. Add salt and pepper to taste. Peel and slice onion and potato. Grease casserole dish and make a layer of potatoes and onions. When thick, pour over potatoes in a casserole dish. It's best to layer: potatoes, sauce, potatoes, sauce. I like to season each layer too...with pepper.
Put in oven at 350 for about an hour until bubbly, covered. Uncover it and let it brown on top for about 1o minutes.
Eating these potatoes has changed my whole outlook on life. Let them do the same for you....