Scalloped Potatoes
A hearty side dish that would go well with a flavorful fish recipe and a fresh green salad.
contains glutencontains dairy
Ingredients
US
Metric
- 1420 ml potatoes
- 30 ml margarine
- 240 ml onions (sliced)
- 44 ml flour
- 1 ml black pepper
- 470 ml whole milk
Make it lactose-friendly
- 2 cups whole milk → lactose-free milk, oat milk, or almond milk
Steps
- Wash hands with soap and water.
- Wash potatoes; peel and slice into thin slices.
- Melt 1 tablespoon of margarine in heavy, deep skillet. Remove skillet from heat; spread half of potato slices in skillet.
- Cover potatoes with onions. Sprinkle half of flour and pepper over potato mixture.
- Add remaining potato slices, flour, and pepper. Cut 1 tablespoon of margarine into small pieces and place on top of potato mixture.
- Pour milk over potato mixture; bring to boil over high heat. Reduce heat to medium low, cover, and cook until potatoes are tender, about 15 minutes.
Nutrition (per serving)
| Calories | 331 |
|---|---|
| Protein | 9.0 g |
| Fat | 10.0 g |
| Carbs | 52.0 g |
| Fiber | 6.0 g |
| Sodium | 114 mg |
Source
USDA MyPlate Kitchen — Public domain (U.S. government work)