Serves: 6
Total Calories: 188
1. Heat oven to 350°. Grease bottom and side of 2-quart casserole with shortening.
2. Scrub potatoes peel if desired. Cut into enough thin slices to measure about 4 cups.
3. Melt 3 tablespoons margarine in 2-quart saucepan over medium heat. Cook onion in margarine about 2 minutes, stirring occasionally, until tender. Stir in flour, salt and pepper. Cook, stirring constantly, until smooth and bubbly remove from heat.
4. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
5. Spread potatoes in casserole. Pour sauce over potatoes. Dot with 1 tablespoon margarine.
6. Cover and bake 50 minutes. Uncover and bake 1 hour to 1 hour 10 minutes longer or until potatoes are tender. Let stand 5 to 10 minutes before serving.
1 SERVING: Calories 240 (Calories from Fat 90) Fat 10g (Saturated 8g) Cholesterol 10mg Sodium 5000mg Carbohydrates 33g (Dietary Fiber 2g) Protein 6g.
This Creamy Scalloped Potatoes recipe is from the Betty Crocker's Best-Loved Recipes Cookbook. Download this Cookbook today.
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