Scalloped Potatoes

Scalloped Potatoes

4 large Yukon Gold Potatoes, sliced thin
1 teaspoon Kosher Salt
1 teaspoon Garlic Pepper
2 tablespoons Flour
1 sweet onion, chopped and caramelized
1 cup of grated cheddar cheese, or so
2 tablespoons Butter
2 cups of Milk

Chop onion and saute in skillet in 2 tablespoons of olive oil till transparent, then add about a tablespoon of sugar.  Turn off heat and set aside.  In a shallow baking dish, spray some PAM in it to coat the inside of the pan.

Make a layer of potato slices on the bottom, overlapping as you go.  Then sprinkle ½ of the salt, garlic pepper and caramelized onions as evenly as you can.  And 1 tablespoon of butter, break it up with your hands and place on potatoes all around.   Then lightly add some grated cheese on top.  Follow it with another layer of potatoes, salt, garlic pepper, onion, butter and cheese. 

Using a whisk, place the milk and flour in a small bowl and mix together.  Pour over potatoes.  Make sure that the milk can be seen between the slices on the top, adding more if needed.  Cover with foil.  Bake for 30 minutes at 350 degrees covered, and then remove the cover and bake for another 30 minutes, or until the potatoes are tender and top is browned.

You can make this ahead, pop it in the frig covered, and then reheat it for about 30 minutes in the oven covered.  Yummy delicious with your favorite protein.

Tweaked recipe from Woman’s Home Companion Cook Book, 1942.