Scalloped Potatoes II
Enjoy this classic potato dish along side green or orange veggies to keep your plate colorful.
- Yield
- 8 servings
- Serving size
- 1/8 of recipe (315g)
- Rating
- 3.83 of 5 (30 ratings)
Food groups
- Dairy: 1/4 cups
- Vegetables: 1 1/4 cups
Ingredients
- 6 russet potatoes, medium, 3 to 4 inch (peeled and sliced into 1/4 inch slices)
- 1 cup onion (chopped raw)
- 2 tablespoons margarine
- 4 tablespoons flour
- 1 teaspoon salt
- 1 dash black pepper
- 2 cups milk, non-fat
Directions
- Quickest Method: Wash hands with soap and water.
- Prepare a large casserole baking pan by coating lightly with oil or cooking oil spray.
- Place a layer of potatoes in pan, using approximately 1/4 of potatoes.
- Sprinkle layer with 1/4 cup chopped raw onion, 1/2 tablespoon margarine, 1 tablespoon flour, 1/4 teaspoon salt, and sprinkling of black pepper.
- Repeat layers, making a total of 4.
- Meanwhile heat milk over low heat.
- Pour warm milk over all ingredients in casserole dish.
- Bake at 350 °F for 1 hour.
- Refrigerate leftovers within 2 hours.
- Creamiest Method: Wash hands with soap and water.
- Prepare a large casserole baking pan by coating lightly with oil or cooking oil spray.
- Make a white sauce by melting margarine in a small pan.
- Stir in flour.
- Gradually add milk, stirring constantly.
- Cook, stirring constantly, until slightly thickened.
- Remove from heat.
- Add salt and pepper.
- Place a layer of potatoes and onion in a prepared casserole pan, using approximately 1/4 of the potatoes and 1/4 cup onion.
- Spread with 1/2 cup of the sauce prepared in steps 2 and 3.
- Repeat layers, making a total of 4.
- Bake at 350 °F for 1 hour.
- Refrigerate leftovers within 2 hours.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 182.13 |
| Total Fat | 2.37 g |
| Saturated Fat | 0.51 g |
| Monounsaturated Fat | 1 g |
| Polyunsaturated Fat | 1 g |
| Linoleic Acid | 1 g |
| α-Linolenic Acid | 0.1 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 1.87 mg |
| Carbohydrates | 35.01 g |
| Dietary Fiber | 3.31 g |
| Total Sugars | 5.78 g |
| Added Sugars included | 0 g |
| Protein | 5.91 g |
| Calcium | 105 mg |
| Potassium | 834 mg |
| Sodium | 357.32 mg |
| Copper | 0 mg |
| Iron | 2 mg |
| Magnesium | 46 mg |
| Phosphorus | 168 mg |
| Selenium | 3 mg |
| Zinc | 1 mg |
| Vitamin A | 69 mcg |
| Vitamin B6 | 0.6 mg |
| Vitamin B12 | 0.4 mcg |
| Vitamin C | 14 mg |
| Vitamin D | 1 mcg |
| Vitamin E | 1 mg |
| Vitamin K | 6 mcg |
| Folate | 53 mcg |
| Thiamin | 0.2 mg |
| Riboflavin | 0.2 mg |
| Niacin | 2 mg |
| Choline | 32 mg |
Notes
Leave potato skins on for more nutrition!
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Source
Recipe by: Favorite Recipes for Family Meals — Washington State University Extension
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/scalloped-potatoes-ii. Federal works are public domain in the United States.