Quick Scalloped Potatoes Recipe
The flavor of this Quick Scalloped Potatoes recipe has occupied my mind so much that I almost never consider any other Quick Scalloped Potatoes recipe. The Quick Scalloped Potatoes is made with Vegetable which can be easily found at any grocery store. I prepare this yum Quick Scalloped Potatoes as a Side Dish every month or even more often. In my opinion, if one is a chef, one ought to have a personal recipe of Quick Scalloped Potatoes, just like I do.
Ingredients
6 medium potatoes (about 6 oz. ea.)
1/4 cup butter or margarine
1 tablespoon dried onion flakes
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup flour
2 cups milk
Directions
Following procedure for baking potatoes
Cook potatoes at HIGH 10 to 11 minutes, or until potatoes are almost tender.
Let stand 5 minutes; peel and slice.
Meanwhile, in 4-cup glass measure, combine butter, onion, salt and pepper.
Cook at HIGH 1 to 1 1/2 minutes, or until butter is melted.
Stir in flour; gradually add milk, stir until smooth.
Cook at MEDIUM 6 to 7 minutes, or until sauce is smooth; stir twice.
In 2-quart casserole, alternately layer potatoes and sauce forming three layers.
Cover with plastic wrap.
Cook at MEDIUM 14 to 15 minutes.
Let stand, covered, 5 minutes before serving.
Cook potatoes at HIGH 10 to 11 minutes, or until potatoes are almost tender.
Let stand 5 minutes; peel and slice.
Meanwhile, in 4-cup glass measure, combine butter, onion, salt and pepper.
Cook at HIGH 1 to 1 1/2 minutes, or until butter is melted.
Stir in flour; gradually add milk, stir until smooth.
Cook at MEDIUM 6 to 7 minutes, or until sauce is smooth; stir twice.
In 2-quart casserole, alternately layer potatoes and sauce forming three layers.
Cover with plastic wrap.
Cook at MEDIUM 14 to 15 minutes.
Let stand, covered, 5 minutes before serving.
