Scalloped Potatoes

• portions: 6 servings
• temps total: 2 hours 5 minutes

Ingrédients

4 tablespoons butter

1 small onion, finely chopped (1/3 cup)

3 tablespoons Gold Medal™ all-purpose flour

1 teaspoon salt

1/4 teaspoon pepper

2 1/2 cups milk

6 medium peeled or unpeeled potatoes, thinly sliced (6 cups)

Instructions

Heat oven to 350°F. Grease 2-quart casserole with shortening or cooking spray.

In 2-quart saucepan, melt 3 tablespoons of the butter over medium heat. Cook onion in butter about 2 minutes, stirring occasionally, until tender. Stir in flour, salt and pepper. Cook, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.

Spread potatoes in casserole. Pour sauce over potatoes. Cut remaining 1 tablespoon butter into small pieces; sprinkle over potatoes.

Cover; bake 30 minutes. Uncover; bake 1 hour to 1 hour 10 minutes longer or until potatoes are tender. Let stand 5 to 10 minutes before serving (sauce thickens as it stands).

Nutrition

• Calories: 310
• Lipides Totaux: 2
• Lipides Saturés: 6 g
• Acides Gras Trans: 0 g
• Cholestérol: 30 mg
• Sodium: 520 mg
• Glucides Totaux: 46 g
• Fibres Diététiques: 4 g
• Sucres Totaux: 8 g
• Protéines: 8 g