I hate underdone scalloped potatoes. I don't know if it's just me, but potatoes don't seem to cook as easily as they used to. Two hours in a 325 degree oven always used to achieve the desired results, but no more, it seems.
To avoid this, I've begun microwaving them prior to popping them into the oven. The result is meltingly soft, creamy scalloped potatoes, the way I remember them.
3 T butter
3 T flour
2-1/2 c whole milk
1 clove garlic, minced
1/2 t salt
1-1/2 t fresh minced rosemary or thyme (or 1/2 t dried)
2 large baking potatoes, peeled and thinly sliced
1 medium onion, finely sliced
Freshly ground black pepper to taste
In a small saucepan oven medium-low heat, melt the butter. Add the flour, and cook for a minute or so, stirring often. Add the milk, garlic and salt, and increase heat to medium. Cook, whisking regularly, until mixture comes to a simmer. Remove from heat; add herb and stir to combine.
Preheat the oven to 325 degrees. Butter a glass 8 X 8 baking pan. Layer 1/3 of the potatoes in the bottom, and top with 1/3 of the onions. Pour over 1/3 of the prepared sauce, and grind pepper over top. Repeat layers two more times.
Cover pan with plastic wrap, and pierce once with knife. Cook in microwave for 15 minutes at 50% power. Carefully remove plastic wrap, and place in oven. Bake, uncovered, for 1-1/2 to 2 hours. All to sit for 10 minutes. Cut into quarters or sixths and remove from pan with spatula.
Serves 4 - 6
To avoid this, I've begun microwaving them prior to popping them into the oven. The result is meltingly soft, creamy scalloped potatoes, the way I remember them.
3 T butter
3 T flour
2-1/2 c whole milk
1 clove garlic, minced
1/2 t salt
1-1/2 t fresh minced rosemary or thyme (or 1/2 t dried)
2 large baking potatoes, peeled and thinly sliced
1 medium onion, finely sliced
Freshly ground black pepper to taste
In a small saucepan oven medium-low heat, melt the butter. Add the flour, and cook for a minute or so, stirring often. Add the milk, garlic and salt, and increase heat to medium. Cook, whisking regularly, until mixture comes to a simmer. Remove from heat; add herb and stir to combine.
Preheat the oven to 325 degrees. Butter a glass 8 X 8 baking pan. Layer 1/3 of the potatoes in the bottom, and top with 1/3 of the onions. Pour over 1/3 of the prepared sauce, and grind pepper over top. Repeat layers two more times.
Cover pan with plastic wrap, and pierce once with knife. Cook in microwave for 15 minutes at 50% power. Carefully remove plastic wrap, and place in oven. Bake, uncovered, for 1-1/2 to 2 hours. All to sit for 10 minutes. Cut into quarters or sixths and remove from pan with spatula.
Serves 4 - 6
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