It's simple, it's seasoned and it's layered and creamy. Scalloped potatoes, by far one of the easiest dishes you can make. I say that because really and truly it is just a matter of thinly slicing the potatoes, haphazardly layering them around a casserole dish, chopping onion, making a simple cream sauce, to go over and bake. A comforting tender flavourful dish known for its creamy rich texture that will complement just about any meal.
Scalloped Potatoes
-----------------------------------------------------------------------------------
Serves 6
1/4 cup unsalted butter
1 medium yellow onion, chopped
3 tablespoons unbleached all purpose flour
1 teaspoon dried or fresh dill
1 teaspoon salt
1/2 teaspoon pepper
2 1/2 cups 2% milk
6 medium large potatoes, peeled or unpeeled, thinly sliced
1 tablespoon unsalted butter
Heat oven to 350ºF (180ºC). Grease the bottom and sides of a 9 x 13 oven proof baking dish.
In a small bowl whisk together the flour, dried dill, salt and pepper. Set aside.
Melt the 1/4 cup butter in a large saucepan over medium heat. Add the onion and cook for about 2 minutes, stirring occasionally until tender. Stir in the seasoned flour mixture. Cook and stir constantly until smooth and bubbly. Remove from heat.
Stir in the milk and heat to boiling, stirring constantly. Boil and stir for 1 minute.
Spread the potatoes in the baking dish. Pour the sauce over the potatoes. Cut the 1 tablespoon of butter into small pieces and place on top of the potatoes. Cover an bake for about 30 minutes. Uncover and bake for 1 hour, or until potatoes are tender. Let stand for 5 to 10 minutes before serving.
Notes: for ham scalloped potatoes stir in 1 1/2 cups cubed cooked ham into potatoes before pouring sauce over the potatoes. For added flavour add mustard powder and paprika to the flour mixture.