Recipe of the Month

Scalloped Potatoes

By Dorothy Zehnder

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¼      cup onion, chopped
¼      cup butter or margarine
¼      cup all-purpose flour
1½     teaspoons salt
⅛      teaspoon pepper
1½     cups milk
1        cup heavy cream (a half pint)
5       large potatoes, peeled and thinly sliced (5 cups)
To make sauce, in a saucepan cook onion in butter or margarine till tender but not brown. Blend in flour, salt and pepper; add milk. Cook and stir till thickened and bubbly. Cook and stir 1 to 2 minutes more; remove from heat. Place half of the sliced potatoes in a greased 2-quart baking dish. Cover with half of the sauce. Repeat layers. Bake, covered, in a preheated 350 degree oven for 45 minutes, stirring once. Uncover and bake about 30 minutes more or till potatoes are done.

Yield: 4-6 servings

 ***Note from Dorothy: This is a very simple dish that will pair well with any main dish.  Double the recipe if having a larger party or want left overs.


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