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Creamy Scalloped Potatoes

From Lynne Wilson

Preheat the oven to 350°F. Butter a deep 2- or 2 ½-quart casserole.


⅓ cup onion, finely chopped onion
1 small clove garlic, finely chopped
2½ -3 lbs. all-purpose potatoes
4 Tbsp. flour
2 Tbsp. butter
1½ tsp. salt
¼ tsp. freshly ground pepper
2 cups light cream
1 cup milk


Mix the onion and garlic and set aside. Peel and slice the potatoes thinly.

Place one-third of the potatoes in the prepared casserole. Sprinkle one-third of the combined onion and garlic, 1 Tbsp. of the flour, ½ teaspoon salt, one-third of the pepper, and a dusting of nutmeg over the potatoes and dot with one-third of the butter. Repeat with the second third of the potatoes and one-third of the other ingredients, except for the flour.

Using 2 Tbsp. of flour on the middle layer. Place the last third of the potatoes and remaining seasoning and butter in a third layer. Scald the cream and milk together and pour over the potatoes. Cover the casserole and bake at 350°F, covered, for 30 minutes. Uncover and continue to bake for 1 hour longer or until the potatoes are soft and the top is brown.