Scalloped Potatoes

• porcje: 6 servings
• całkowity czas: 2 hours 5 minutes

Składniki

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)

Wskazówki

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).

Wartości Odżywcze

• Kalorie: 310
• Tłuszcz Całkowity: 2
• Tłuszcz Nasycony: 6 g
• Tłuszcz Trans: 0 g
• Cholesterol: 30 mg
• Sód: 520 mg
• Węglowodany Całkowite: 46 g
• Błonnik Pokarmowy: 4 g
• Cukry Całkowite: 8 g
• Białko: 8 g