Tuesday, 18 March 2014

Scalloped Potatoes

Yesterday was the day from hell, and I could not be happier that it is over. I have spent the whole past week preparing and studying and working to get ready for that day and now I can finally relax. I have been trying to eat healthier the last little while, but yesterday, all I wanted to eat was carbs and starch.

Cue the scalloped potatoes.

I love potatoes in any shape and form. I could eat potatoes forever. Scalloped potatoes are really nice because they have the beauty of the potato, and add in a delicious cream sauce on top. Plus they are incredibly easy to make so that's always a plus.

If you're ever having a hectic day, and need some comfort food, whip up a batch of these scalloped potatoes. They will always make you feel better.

Scalloped Potatoes
Bake time: 1.5 hours         Yields 6 servings

7 Tbsps butter, divided
6 Tbsps flour
2 cups skim milk
1/4 tsp ground black pepper
1/4 tsp ground nutmeg
1 tsp salt
1 large onion, diced
4-6 large potatoes, sliced

1) Preheat oven to 350 F.
2) Peel the potatoes, wash them, and slice them about 1/8th of an inch thick. Set aside for later.
3) Place a large pan (for onions) over medium large heat, and place a medium pot (for sauce) over medium high heat.
4) To pan, add 3 tablespoons butter. To pot, add 4 tablespoons butter. Using a pastry brush, take some melted butter from skillet and brush a 9x13 inch pan with butter. Set aside.
5) Place diced onions into the skillet and cook until softened and translucent, approximately 7 minutes.
6) In the pot, add flour and cook about 2 minutes. Slowly whisk in milk to get rid of clumps. Once milk is added, add in pepper and nutmeg. Continue whisking until mixture begins to thicken.
7) Take half of the sauce from the pot and set aside. Toss the potatoes and the onions into the pot with the remaining sauce and stir to coat. Add more milk if sauce gets too thick. Pour the potatoes into the prepared pan and spread evenly.
8) Pour the remaining sauce evenly over top of the potatoes. Cover with foil and bake for 1.5 hours. Serve as a side dish (or eat a whole bowl of them!).

(Recipe adapted from Lauren's Latest)

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