I always add some worcestershire sauce. I also double the cheese and add 1 cup into the sauce. I spoon a layer of sauce on the bottom of the casserole dish and then mix the sliced potatoes & onion into the sauce. That way I can make sure there is enough liquid, adding more milk if necessary and then pour it all into the casserole dish.
Ingredients
- 1/4 cup butter
- 1/4 cup all purpose flour
- 1 tsp. dry mustard
- 1 tsp. salt
- 1/2 tsp. pepper
- 2 1/2 to 3 cups milk
- 6 cups sliced, peeled potatoes
- 2 or 3 onions, minced
- 1 cup shredded cheddar cheese
Directions
Preheat oven to 325 degrees.
In heavy saucepan, melt butter over medium heat; stir in flour and cook, stirring, for 1 minute. Add mustard, sal and pepper, cook for 10 to 15 seconds. Whisk in milk and cook, stirring constantly, until thickened and bubbling.
Pour one-quarter of the sauce into buttered 8 cup casserole.
Top with layers of potatoes, onions and remaining sauce, ending with sauce on top.
Cover and bake for 1 1/2 hours at 350 degree (or 2 hours at 325 degrees) Sprinkle with cheese and continue to bake until melted.
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Submitted 6/13/05.
Source: From Our Mothers' Kitchens; Anita Stewart
Submitted By: J Trenholm
JTrenholm@msn.com
Creamy Scalloped Potatoes