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Receta Creamy Scalloped Potatoes
by Robyn Savoie

Creamy Scalloped Potatoes

This recipe is nothing but old-fashioned goodness. These tender potatoes taste great with any main dish. I know a lot of people like serving mashed potatoes with meatloaf but these scalloped potatoes go well with it too.

Calificación: 5/5
Avg. 5/5 2 votos
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 4

Ingredientes

  • 4 Tbsp. Butter, Divided
  • 4 Tbsp. All Purpose Flour
  • 1 Tsp. Salt
  • 1/2 Tsp. Ground Black Pepper
  • 3 Cups 2% Milk
  • 1 1/2 Tbsp. McCormick's All-Purpose Seasoning
  • 4 Cups Russet Potatoes, Peeled & Thinly Sliced (See Tip)
  • 1/4 Cups Onion, Diced

Direcciones

  1. Preheat oven to 350°F. Grease a 2-Quart casserole with non-stick cooking spray.
  2. In a saucepan over medium heat, melt 3 tablespoons of butter. Stir in flour, salt and pepper until smooth. Gradually add milk; whisking well to prevent lumps. Add all-purpose seasoning and bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.
  3. Place half of the potatoes in casserole; top with the onion and half of the sauce. Layer with remaining potatoes and sauce. Dot with remaining butter.
  4. Cover and bake at 350° for 30 minutes. Uncover; bake 30-40 minutes longer or until potatoes are tender and golden brown.
  5. Tip: Make sure to use russet potatoes since they have a higher starch content and help keep the sauce thick. You can mix it up a bit if you have Yukon gold, it will add a buttery flavor in the end product. Just stay away from waxy potatoes like reds.