CSM Recipe

Scalloped Potatoes

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

Serves: 6-8Prep: 15 minTotal: 90 min

Source: The Pretty Camper Cookbook — Recipe #36

Camper Kitchen: Convection Friendly

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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

Step 1

Preheat oven to 350 degrees.

Step 2

Thinly slice potatoes.

Step 3

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

Step 4

Heat a pan over medium low heat and add butter.

Step 5

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

Step 6

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

Step 7

Cook for 2 minutes.

Step 8

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

Step 9

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

Step 10

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

Step 11

Drain the water in the bowl with the potatoes.

Step 12

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

Step 13

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

Step 14

Pour 1/3 of the sauce over the potatoes.

Step 15

Repeat layers 2 times ending with sauce.

Step 16

Cover with foil and bake for 40 minutes.

Step 17

Remove cover and cook for another 45 minutes.

Step 18

Let rest for 10 minutes before serving.

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.