Scalloped Potatoes

I'm bound to love anything with the word potato. Thus the reason I had to try these and subsequently loved them!

Scalloped Potatoes

from Taste of Home Cookbook

3 T butter, divided

1 T flour

1 tsp salt

1/4 tsp pepper

1-1/2 cups milk

4 cups potatoes, peeled and thinly sliced

1 medium onion, finely chopped

1 small green pepper, finely chopped

1/2 cup dry bread crumbs

3/4 cup shredded cheese

In a small saucepan, melt 2 T butter; stir in flour, salt and pepper. Gradually stir in milk. Bring to a boil over medium heat; cook and stir for 2 mintues or until thickened.

In a greased 9x9 inch baking dish, arrange half the potatoes, onion and green pepper in layers; cover with half of the sauce. Repeat layers. Cover and bake at 350 for 35 minutes.

Melt remaining butter; combine with bread crumbs and sprinkle over potatoes. Bake, uncovered, 40 minutes or until potatoes are tender. Sprinkle with cheddar cheese. Let stand 5 minutes before serving.

Yield: 6 servings

Nutrition facts (1/2 cup): 250 calories, 28g fat,  8g saturated fat, 36mg cholesterol, 97 mg sodium, 27g carbohydrate, 3g fiber, 8g protein.

My Review

• Preparation: 2
• Preparing the dish is easy enough, it's the lengthy baking that gave this a 2 rating. It took about 1 hour and 45 minutes from start to finish, but there's lots of down time while it's baking.
• Taste: 4
• I will make this dish again. It had great flavor, and as I said before, I love anything potato!
• Cost: 5
• This is less than $1.50 per serving. It's an estimate but I think it's pretty accurate. Potatoes are dirt cheap and the only other ingredient I had to buy was the green pepper.
• Clean-up: 4
• This was a molehill of dishes (see review scale tab if you are confused and think I'm strange); cutting board, chopper, sauce pan, baking dish and a few utensils.
• Changes
• I would use less onion next time, there was a little much for me but it was still good.
• I made a loaf of bread last month and froze half of it. I thawed that out and let it dry to use as bread crumbs. The store bought ones are so small, I like them a little chunkier. I would probably use more bread crumbs too.
• I use Pampered Chef stoneware, so I don't have to grease the baking dish. The recipe called for a 1-1/2 quart dish, I don't have that so I used my 9x9 inch stone.
• Summary
• Great recipe! The creamy homemade sauce goes nicely with the potatoes, onion, and green pepper. My husband's favorite part was the cheesy, crunchy topping. Good as a main or side dish. Definitely a keeper!