Skip to content

Scalloped Potatoes

Dianne Anderson
Kenneth and Ian Anderson

  • 6 to 7 large potatoes (2 lb)
  • ¼ cup chopped onion
  • 3 Tbsp butter or margarine
  • 3 Tbsp flour

  • 1 ½ tsp salt

  • ½ tsp pepper

  • 2 ½ cups milk
  • 1 ½ cups cheese, medium or old

Sauce: In a saucepan, melt butter over medium heat. Add flour, salt and pepper. Cook, stirring, for 1 minute. Gradually stir in milk, stirring constantly, for about 5 minutes, until thickened. Remove from heat and stir in about ½ cup cheese, until melted.

Peel and slice potatoes and arrange ⅓ in a greased baking dish. Pour ⅓ of the sauce over potatoes. Sprinkle with ⅓ of the onion. Repeat layers twice. Cover and bake at 350°F for 45 minutes. Uncover and sprinkle with remaining 1 cup cheese. Bake, uncovered, for 30 minutes more. Serves 8.