We use the basic scalloped potatoes recipe from Better Homes and Gardens New Cook Book as a base and put our own twist on it. Dean made this one night last week when I was working late. We had leftover ham from Easter dinner so this was a good way to use it up. Dean forgot to take pictures, but I did take a picture of the finished product. Next time we make this I will take pictures of the process and add them here. We doubled the white sauce for this. Depending on how big of a batch we are making we will double, triple or quadruple the sauce portion of the recipe. We also often add cheese into the sauce. This time Dean just sprinkled some grated white cheddar over the top before baking.
1/4 cup chopped onion
2 tablespoons margarine or butter
2 tablespoons all purpose flour
1 1/4 cups milk
1/2 teaspoon salt
1/4 teaspoon pepper
3 medium potatoes, peeled and thinly sliced (about 3 cups)
1. Make sauce by coking onion in butter (saute) until tender. Then stir in flour, salt and pepper. Add milk all at once. Cook, stirring constantly until sauce is thickened. Remove from heat. (this is where I sometimes add shredded cheddar cheese and/or diced ham).
2. place a few spoonfuls of sauce on the bottom of a baking dish.
3. place a layer of potatoes, followed by another layer of sauce mixture. Keep repeating this until you have used up your sauce and potatoes.
4. Top with shredded cheese if you like cheese.
5. Bake covered at 350 for 35 minutes, then uncover and bake for another 30 minutes or until potatoes are tender when tested with a fork.
My note: The more layers you have the longer this will need to cook. We added diced leftover ham and topped with some shredded cheddar cheese before baking. We serve with a crusty bread and a green salad of some type.