Scalloped Potatoes

The perfect side dish with layers of potato, onion and sauce!

Recipe number: 36
Category: Vegetables & Sides
Servings: 6-8
Prep time: 15 minutes
Total time: 90 minutes
Collection: Camper Seasoning Mix Cookbook
Recipe by: Pretty Camper Company
Source: The Pretty Camper Cookbook — Recipe #36
Camper Kitchen: Convection Friendly

INGREDIENTS
- 3/4 tsp Camper Seasoning Mix
- 3 Tbsp all-purpose flour — mix with the listed Camper Seasoning Mix to make seasoned flour
- 3 Tbsp butter + more to grease casserole dish
- 3/4 tsp salt
- 3/4 tsp black pepper
- 3 pounds white potatoes (Yukon Gold, Russet, etc.)
- 1 large onion — diced
- 3 cups whole milk
- 1.5 cups chicken broth

COOKING STEPS
1. Preheat oven to 350 degrees.

2. Thinly slice potatoes.

3. To prevent the potatoes from turning brown after slicing, place the potatoes in a bowl with enough water to cover.

4. Heat a pan over medium low heat and add butter.

5. When the butter is melted, add onions and sauté 5 minutes.
   Timer: 5 minutes

6. To the pan, add seasoned flour (mix with the listed Camper Seasoning Mix to make seasoned flour) mixture.

7. Cook for 2 minutes.
   Timer: 2 minutes

8. Slowly add the milk first and then the broth and use a whisk to prevent and remove any lumps if needed.

9. Continue to cook for a few minutes until the sauce is smooth and thickened.

10. To assemble, use a 9" x 13" casserole dish lightly greased with butter.

11. Drain the water in the bowl with the potatoes.

12. Place 1/3 of the sliced potatoes in the casserole dish.

13. Sprinkle 1/4 Tsp of the salt and pepper over the potatoes.

14. Pour 1/3 of the sauce over the potatoes.

15. Repeat layers 2 times ending with sauce.

16. Cover with foil and bake for 40 minutes.
   Timer: 40 minutes

17. Remove cover and cook for another 45 minutes.
   Timer: 45 minutes

18. Let rest for 10 minutes before serving.
   Timer: 10 minutes

KITCHEN TIPS
Variation: To make au gratin potatoes add 1.5 cups grated cheese of your choice. Add the cheese after the sauce is finished. Using low heat, melt the cheese until it is incorporated into the sauce. If using russet potatoes, peel them first before slicing.