2 lbs potatoes, peeled and sliced thinly crosswise
1 diced onion
Optional - add goat cheese
Instructions
Melt butter in saucepan and spread evenly. Stir in
flour. Ad mustard and salt. Whisk in milk and stir
until soft boil. Continue to thicken for 1 minute.
Remove from heat and set aside. This is the
bechamel mixture.
Grease 8x8 baking dish. Add 2-3 tbsp of the
bechamel into bottom of dish. Layer potatoes and
each layer add 1/3 of onions and 1/4 of bechamel.
Place dish on baking sheet and cover with foil.
Bake for 45 minutes at 375 degrees. Reduce heat,
remove foil and bake another 45 minutes. Cool for
10 minutes.
Originally Submitted
6/10/2015
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