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Easy Scalloped Potatoes


2 lbs Harvest Haven Butterball potatoes (about 6 medium)
1 small to medium Harvest Haven cooking onion, thinly sliced
3 Tbsp flour or a little more
1 tsp salt
1/4 tsp pepper
1/4 cup butter
2 ½ cups milk


Heat oven to 350°F.


Wash and pare potatoes; slice thinly to measure about 4 cups.


In buttered 2-quart casserole, arrange potatoes in 4 layers, sprinkling each of the first 3 layers with 1/3 of the onion slices, 1 Tbsp flour, 1/4 tsp salt, dash pepper, and dotting each with 1 Tbsp butter. Sprinkle top with salt and pepper and dot with remaining butter.


Heat milk just to scalding; pour over potatoes.


Cover; bake 30 minutes. Uncover; bake 60 to 70 minutes longer or until potatoes are tender. Let stand 5 to 10 minutes before serving.



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