- 6 Large potatoes. Peeled or left with skin on, sliced thin (if skin on, wash well).
- 4 tbs of butter
- 3 tbs of flour
- 1 tsp of salt
- pepper to taste
- 1.5 cups of milk
- 1 cup of cream
- 1 large onion, sliced thinly
Gradually add the milk while stirring followed by the cream. Bring to boil and simmer for a minute or two, stirring at all time.
Spread the potatoes and the onions in a pan or casserole dish around 2 quarts give or take.
Pour the liquid over the potatoes, cover and bake in a 325 pre-heated oven for about 90 minutes.
Check with a fork that the potatoes are cooked. Remove from oven and let sit at least 10 minutes prior to serving.
Some options here are, adding some 6 strips of cooked crisp crumbled bacon and/or cubed pieces of Parmigiano Reggiano rind, you heard me right.
The rind is wonderful in this dish when cut in to ¼ - ½ inch pieces. Try also Parmigiano Reggiano rind in stews and soups... just wonderful.
Scalloped potatoes go well with ham, or pork tenderloin medallions.