Scalloped Potatoes

Often confused with au gratin potatoes, this side dish is its saucier cousin.

Scalloped Potatoes
Adapted from Betty Crocker "Heart Health Edition Cookbook"
3 servings

Ingredients:
1 1/2 tbsp, plus 1/2 tbsp unsalted butter
1 small onion, finely chopped
1 1/2 tbsp all-purpose flour
1/2 tsp salt
1/8 tsp ground black pepper
1 1/4 cups milk
3-4 medium potatoes, peeled and thinly sliced

1. Preheat oven to 350F degrees.

2. Place the potatoes in a medium casserole dish.

3. In a medium saucepan, melt 1 1/2 tbsp butter over medium heat. Cook the onion in the butter until tender.

4. Stir in flour, salt, and pepper. Continue stirring until smooth and bubbly. Remove from heat.

5. Stir in milk. Heat to boiling, constantly stirring.

6. Pour the sauce over the potatoes. Sprinkle with the remaining 1/2 tbsp butter.

7. Cover and bake for 30 minutes. Remove cover and continue baking for another 30-45 minutes, until the potatoes are tender and start to slightly brown.

8. Enjoy!

Nutritional Info per Serving:
Calories 258; Total Fat 7g; Cholesterol 19mg; Sodium 450mg; Total Carbs 43g; Protein 8g